Biscuits Gravy and Ponzu Eggs


Sour Cream Biscuits

  • 1 pound 14 oz a.p. flour
  • 2 TBL sugar
  • 1 1/2 TBL baking powder
  • 1 teaspoon baking soda
  • 1 TBL salt
  • 1 pound butter cubed, cold
  • 2 1/4 cups sour cream
  • 3/4 cup mayonnaise


  • As needed breakfast sausage
  • As needed flour
  • To taste milk
  • To taste salt
  • To taste black pepper

Ponzu Eggs

  • As needed eggs
  • As needed pork stock
  • To taste mirin
  • To taste kombu
  • To taste tamari


  1. For the Sour Cream Biscuits: Add all dry ingredients in a bowl, add butter and combine until small flaky pieces form. Mix mayonnaise with 1½ cup sour cream and fold into bowl. Chill, form into biscuits, add egg wash and salt. Freeze and bake frozen at 340°F with medium fan 
  2. For the Gravy: Brown breakfast sausage and add enough flour to make a roux. Add milk, salt and black pepper to taste and desired thickness 
  3. For the Ponzu Eggs:Boil eggs for five minutes and twenty seconds, chill, peel and reheat in broth of pork stock, mirin, kombu and tamari to taste 

Recipe Credit: Team Jennings

To serve: Top sour cream biscuit with egg and smother in gravy