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The Reggie Deluxe Recipe

The Reggie Deluxe

Recipe courtesy Kevin Atchley, Walt Alexander, and Brian Snyder, owners of Pine State Biscuits, in Portland, OR.

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (16)

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Average Rating:

Total Reviews: 16

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  • on October 13, 2012

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    I have eaten at Pine Street Biscuits and had this very dish - awesome! I have saved this to my recipe box and plan to try to replicate it very soon.

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  • on August 27, 2011

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    I have never eaten at Pine State, so I have no way to know if this is anything like theirs, but I followed what he did on this episode and it was pretty dang good! If you have eaten there, let me know if this is close at all. Thanks!

    Heat 2 Tbs. olive oil in large skillet
    Puree 1/2 large onion with 1/4 cup water, pour into skillet
    Add 1 lb pork country sausage, smash with whisk until broken up
    Sprinkle in 1 1/2 Tbs. flour
    1/4 tsp nutmeg
    1/4 - 1/2 tsp cayenne, depending on your taste
    1/2 tsp thyme (I omitted the other spices he listed because I used pre-made sausage instead of plain ground pork.
    1/4 - 1 1/2 tsp fresh cracked black pepper
    Salt to taste - abt. 1 - 2 tsp.
    2 tsp chicken bouillon - gave it a depth of flavor it was lacking
    1 cup heavy cream
    2 cups milk
    Make a roux in a separate pan using 2 Tbs. each butter and flour - cook for about 2 - 3 min then add to gravy
    1/4 cup maple syrup
    Adjust salt and pepper to tase

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  • on March 07, 2011

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    I think I have figured out the recipe for these biscuits:
    - 4 cups all-purpose flour
    - 2 tsp baking powder
    - 2 tsp baking soda
    - 1 tsp salt
    - 2 sticks (16 oz unsalted,cold butter
    - 1/2 cup plain yogurt (full fat
    - 2 eggs
    - 1 1/3 cup buttermilk (reduced fat

    Pre-heat oven to 395 degrees and bake biscuits for 15 minutes, basting tops at the 3 minute left mark. I used a 3 inch pastry circle cutter. Made 12 biscuits.

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  • on February 09, 2011

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    Theres also buttermilk in it and full fat yoghurt too and eggs but not sure how much, anyone know?

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  • on October 24, 2010

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    I have been to this restaurant twice now in three weeks. It was worth the wait. But where's the recipe!?!? I can't blame him, BBQ recipes are guarded. I consider myself the Master of Biscuits and Gravy. Beam and Dean, saute your onions and garlic with vermouth then finish with Jim Beam. Jimmy Dean sausage and Jim Beam whiskey/Beam and Dean.

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  • on October 21, 2010

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    I would like the recipe for the biscuits more than anything, do anyone have it

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  • on October 14, 2010

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    need the gravy recipe

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  • on October 14, 2010

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    THERE ARE ALSO FULL FAT YOUGERT AND EGGS IN IT. GO TO YOUTUBE AND TYPE IN THE RESTURANTS NAME. IT WILL COMM UP DINNER DRIVEINS AND DIVES.

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  • on April 11, 2010

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    You didn't say what measurement of buttermilk for the biscuits. And do you brush the tops w/ cream before baking? They sound heavenly but I'm not a baker so not sure how to complete them. Also what size do you cut them?

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  • on March 24, 2010

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    Made them from memory.
    4 cups AP flour
    2 tsp. baking soda
    2 tsp. baking powder
    2 tsp. salt
    1 stick unsalted butter, cold, grated
    buttermilk
    mix dough, roll out and tri-fold about 6 times
    cut and bake at 400 for about 16 minutes

    They are outrageous.

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