Written Recipe:

Biscuits:
1 cup pork panko
4 large eggs
2 tablespoons salted butter, melted but not hot

Gravy:
1 tablespoon tallow, for the pan
1 pound bulk breakfast sausage
1 cup heavy cream
4 ounces (½ cup) cream cheese


1. For the biscuits: Preheat the oven to 400°F.
2. Put the panko, eggs, and butter in a large bowl and mix well with a fork.
3. Fill 6 wells of a standard-size 12-well silicone muffin pan about three-quarters full with the batter.
4. Bake for 18 to 20 minutes, until the biscuits are cooked through and browned. While the biscuits are in the oven, make the gravy.
5. For the gravy: Preheat a large skillet over medium-high heat. When hot, drop in the tallow and add the sausage. Cook, stirring to break it apart, until the sausage is cooked through and browned, 8 to 10 minutes. Drain all but 1 tablespoon of the fat.
6. Pour in the cream and add the cream cheese. Stir well and continue to cook for 3 to 4 minutes to warm and thicken the gravy.
7. Split the biscuits in half and serve topped with the gravy.

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