For the dough:
3 cups all-purpose flour, plus more for dusting
2 teaspoons baking soda
1 teaspoon sea salt
2 sticks cold unsalted butter
2 cups buttermilk
1 teaspoon baking powder
2 tablespoons butter to wash
For the toppings:
8 ounces Neese’s Extra Sage Country Sausage
2 cloves garlic, minced
2 tablespoons flour
2 cups whole milk, divided
1 teaspoon black pepper
¼ teaspoon sea salt
6 eggs
1 cup grated Cheddar
1 tablespoon butter
1 tablespoon chopped sage
Preheat oven to 400º.
In a large mixing bowl, mix together flour, baking soda, baking powder, and sea salt.
Add cubed butter and work into the dry ingredients by hand. Mix in buttermilk, stirring to combine.
Tip: Add sprinkles of flour as necessary to keep the dough from sticking. Flour your hands before working with the dough.
Flour countertop and transfer dough to the counter. Adding flour as needed to keep the dough from sticking, pat the dough into a large rectangle. Fold it on itself and pat it flat again. Repeat this twice more, finishing with the dough folded.
Transfer the dough to a pizza stone and pat into a rough 12-inch circle, approximately ¾- to 1-inch thick.
Melt butter and brush on top of biscuit.
Bake for 10 to 12 minutes, until cooked through and golden brown.
While the biscuit is baking, cook the sausage over medium heat until browned. Mix garlic into pan, allowing it to brown slightly.
Stir flour into the sausage until combined. Immediately add 1 cup of milk. Whisk until the mixture thickens. Reduce heat to a simmer. Stir in salt and pepper.
In another mixing bowl, whisk together eggs and 2 tablespoons of water. Melt 1 tablespoon of butter in a separate skillet and add eggs to the pan. Scramble eggs.
As needed, whisk additional milk into the gravy until it is pourable but not watery.
Transfer biscuit to a serving platter. Top biscuit with scrambled eggs and spoon gravy over the top. Sprinkle with Cheddar and sage.
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