30 Conestoga® 3 oz. Simple Split Buttermilk Biscuits (3049)
Butter substitute, for brushing
2 Tbsp. Olive oil
2 lbs. Ground pork sausage
1 bag Pioneer® Country Gravy Mix
6 1/4 lbs. Lean ground beef
Salt and pepper, to taste
3 lbs. Sliced cheddar cheese
30 Large eggs, fried to order
INSTRUCTIONS
Allow Biscuits to stand at room temperature for a minimum of 2 hours. Biscuits can also
be refrigerated up to 36 hours prior to baking.
Preheat a standard oven to 425°F, or convection oven to 350°F. Line a rimmed baking
sheet with parchment paper. Place biscuits on a prepared baking sheet and brush with
butter substitute. Bake in a standard oven for 4-5 minutes, or a convection oven for 6-8
minutes. Remove from oven and brush again with butter substitute. Split the biscuits in
half.
Heat oil over medium heat. Add sausage and cook, breaking up into small crumbles with
a wooden spoon as it cooks. Cook for about 8 minutes, until sausage is cooked through
and begins to brown. Transfer sausage to plate and set aside.
Bring 3 quarts of water to a full rolling boil.
Combine 1 quart of cool tap water and 1 package of Gravy Mix in a separate container. Mix
with a wire whisk until lump-free.
Pour Gravy Mix into boiling water. Cook until gravy comes to a boil. Simmer for 1 minute
while stirring constantly. Remove from heat and stir in sausage. Maintain internal gravy
temperature at 165°F during service.
Heat griddle or large cast-iron skillet over medium-high heat. Working in batches if
necessary, place 2-oz. balls of beef 4-inches apart on griddle and season with salt and
pepper. Press down, using a spatula, to flatten into thin patties. Cook for 1-2 minutes per
side, until golden-brown.
Top bottom halves of biscuits evenly with 2 patties, 1 slice of cheese, 1-2 oz. gravy, 1 egg
and biscuit tops.
