Not Your Grandma’s Biscuits and Gravy

Sesame Scallion Biscuits:

1 ½ cups Flour

2 ¼ tsp Baking Powder

¼ tsp Black Garlic Infused Sea Salt

1 ¼ cup Heavy Cream

1 Bunch Scallions, diced

Sesame Seeds

Sausage Gravy:

5 Tbsp Wasabi Infused Olive Oil, divided

1lb Ground Pork

½ tsp Black Garlic Infused Sea Salt

2 tsp Black Garlic Shiitake Rub

2 Tbsp Ponzu Barrel Aged Balsamic

6 Cloves Garlic, minced

2 Tbsp Ginger, grated

5 Tbsp Flour

2-3 cups Milk

2-3 tsp Worcestershire Sauce

6 Eggs, one for each serving

Green Onions, Cilantro, and Sesame Seeds to serve.

Directions:

1. Preheat the oven to 450°F. In a mixing bowl, combine the flour, baking powder, Black Garlic Infused Sea Salt, heavy cream, and diced scallions. Mix until just combined.

2. Scoop the dough into balls, about 1-2 oz each, and place them on a parchment-lined baking sheet. Sprinkle with sesame seeds. Bake for 10 minutes, or until the bottoms are golden brown. This should make about 18 one-ounce biscuits or 9 two-ounce biscuits.

3. While the biscuits bake, heat 3 tablespoons of Wasabi Infused Olive Oil in a large pan over medium heat. Add the ground pork and brown. Season with Black Garlic Infused Sea Salt, Black Garlic Shiitake Rub, Ponzu Barrel Aged Balsamic, garlic, grated ginger.

4. Sprinkle in flour and stir constantly for 2-3 minutes to cook out the raw flour taste. Gradually add milk about ½ cup at a time, stirring until the gravy reaches your desired consistency. Finish with Worcestershire sauce, adjusting to taste.

5. In a separate pan, heat 1 tsp of Wasabi Infused Olive Oil over medium heat per egg. Add the egg to the pan, covering with a lid once the edges start to set, and cook until the whites are completely set but the yolks remain runny, about 3-4 minutes.

6. To assemble, place a layer of biscuits on each plate, spoon over the sausage gravy, and top each with an egg. Garnish with green onions, cilantro, and sesame seeds. Drizzle with a little balsamic if desired. Serve immediately.