For the biscuits:
- 3 1/2 cup all-purpose flour
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 tsp sugar
- 1 tsp chopped fresh rosemary
- 8 tbs unsalted cold butter, cut into cubes
- 1/2 cup buttermilk
- 2/3 cup Belgian ale (or wheat beer)
- ¼ tsp course sea salt
For the gravy:
- 1 lb pork sausage (raw, without casing)
- ¼ cup finely chopped white onion
- 1 tbs butter
- 6 tbs flour
- 3 cups whole milk
- 1 cup stout
- ¼ tsp salt
- ½ tsp pepper
- 1 tsp Worcestershire sauce
- ¼ tsp cayenne pepper
- 4 large eggs, fried
- Preheat oven to 400.
- In a processor add flour, baking powder, baking soda, salt, and sugar.
- Pulse to combine. Add the cold butter, process until well combined. Add to a large bowl.
- Add the buttermilk and beer. Mix with a fork until just combined.
- Add to a well-floured flat surface, pat into a rectangle. Using a cold rolling pin (preferably marble) gently roll into a large rectangle, about 1 inch in thickness, using as few strokes as possible.
- Fold the dough into thirds as you would a letter about to go into an envelope. Roll lightly, once in each direction to about 1 inch thickness, fold in thirds again. Gently roll into about 1 1/2 inch thickness (this will give you the flakey layers).
- Using a biscuit cutter cut out 6 to 8 biscuits. Place in a baking pan that has been sprayed with cooking spray.
- Brush biscuits with melted butter, sprinkle salt.
- Bake at 400 for 12 to 15 minutes or until the tops are golden brown.
- To make the gravy add the sausage to a pan over medium high heat. Cook, breaking up with a wooden spoon, until browned. Add the onions and butter, stirring and cooking until onions are browned, about 5 minutes. Sprinkle with flour. Whisk until flour is well combined. Cook until flour has browned. Add the milk, stout, Worcestershire, salt, pepper and cayenne pepper. Cook until thickened, about 8 minutes.
- Top the biscuits with gravy and fried eggs, if desired.