chicken fried bacon biscuit on grey plate

Ingredients

Chicken-Fried Bacon

  • 12 slices Smithfield Bacon, cooked crispy
  • 1 cup all-purpose flour for dusting
  • IPA Batter (recipe follows)

IPA Batter

  • 1 cup California IPA beer
  • ¼ cup all-purpose flour
  • ⅛ cup cornstarch
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp black pepper
  • Extra flour for dusting cooked Smithfield Bacon

Peppered Biscuits

  • 4 frozen biscuits
  • 1 Tbsp cream
  • 1 Tbsp black pepper, salt to taste

Rosemary-Sausage Gravy

  • 1 Tbsp canola oil
  • 1 cup Smithfield Breakfast Sausage, crumbled
  • 2 Tbsp finely diced white onion
  • 4 Tbsp all-purpose flour
  • 1 cup heavy cream
  • 1 cup milk
  • 1 tsp chopped fresh rosemary

Details

Product:

Bacon, Breakfast Sausage

Meal Course:

Breakfast

Dish Type:

Sandwich

Preparation

Chicken-Fried Bacon

  1. Dust cooked bacon with flour, immerse completely in IPA Batter, and place in 350°F fryer, or shallow fry in sauté pan, for approximately 4-5 minutes, until golden brown and crispy.
  2. Remove, drain, and hold hot.

IPA Batter

  1. In bowl, mix all ingredients, and reserve cold.

Peppered Biscuit

  1. Place biscuits on sheet pan, brush with cream, and top with salt and black pepper. Bake until golden brown, and reserve.

Rosemary-Sausage Gravy

  1. Cook crumbled sausage in pan with canola oil, adding onions once sausage is browned.
  2. In same pan, add flour and cook until it forms a roux with fat rendered from sausage.
  3. Slowly whisk in cream, milk and chopped rosemary, and let simmer, stirring frequently about 15-20 minutes until it has thickened. Reserve hot.

Plating

  1. Split cooked Peppered Biscuit, place 3 pieces Chicken-Fried Bacon inside, and top with 1 ounce Rosemary-Sausage Gravy.
  2. Place top on biscuit, and top with 2 more ounces gravy. Light 6-inch sprig rosemary on fire, and stab into biscuit to secure sandwich. Blow out fire and serve immediately.