Southern Stuffed Biscuits & Gravy

Add oil to a skillet then add your sausages on medium-high heat until no longer pink. Sprinkle ⅓ cup of flour over sausages and stir slowly for 2 minutes. Add your milk and 2 tablespoons of butter and let simmer until melted. Keep stirring ingredients until mixture slowly turns into smoother consistency. Set aside.

Preheat oven to 450°F. In a mixing bowl, combine 4 cups of flour, baking powder, salt and baking soda. Whisk well. Add 8 tablespoons of cold butter and blend together. Make a well in the center of the batter and add the buttermilk. Mix until dough comes together (it will be sticky). Add flour onto a smooth surface and fold the dough over 6-8 times. Sprinkle with flour and place in the fridge.

After dough has been in the fridge for ten minutes you can bring it to a flat surface and work it one last time. Carve two large round circles from the dough. One will be used for your gravy filling and the other as a top layer to your biscuit. For your bottom layer, take two chopsticks and place one vertically and one horizontally to carve triangle shapes. Fill with with gravy, cheddar cheese and jalapenos. Bake for 13-15 minutes or golden brown. Set aside.

In a mixing bowl, add ½ cup of flour, cornstarch, salt and pepper. Add the beaten eggs and then mix until well incorporated. Add oil to pan and heat over low to medium heat. Scoop 1 tablespoon of the egg mixture and add to the pan. Repeat for the rest of the mixture. Cook until both sides are golden brown. Remove from heat. Serve with gravy and biscuits. Enjoy!