Miss Stephanies Biscuits

Directions

1. 1
   Combine the pork, garlic, onion powder, sage, thyme, and oil in a large bowl and season with salt and pepper.
2. 2
   Cover and refrigerate for at least 30 minutes and up to 8 hours to allow the flavors to meld.
3. 3
   Form the sausage mixture into 8 patties, each 1/2 inch thick.
4. 4
   Heat a large nonstick pan over high heat and cook the patties until golden brown on both sides and just cooked through, about 5 minutes per side.
5. 5
   Beat the eggs in a large bowl and season with salt and pepper.
6. 6
   Melt the butter over low heat in a large nonstick skillet.
7. 7
   Add the eggs and cook slowly, stirring constantly with a wooden spoon, until soft curds form.
8. 8
   Slice each biscuit in half, put a sausage patty on the bottom of each biscuit, and top with cream gravy and some parsley.
9. 9
   Serve 2 biscuits per person, with the eggs and biscuit tops on the side.
10. 10
    Put the milk in a small saucepan and bring to a simmer over medium heat.
11. 11
    Melt the butter in a small saucepan over medium heat.
12. 12
    Whisk in the flour and cook for 1 minute without browning.
13. 13
    Slowly whisk in the warm milk.
14. 14
    Raise the heat to high and continue whisking until the sauce begins to thicken and the raw taste of the flour has been cooked out, about 5 minutes.
15. 15
    Season with the salt and pepper.
16. 16
    Serve warm.