Lightly butter biscuit and toast in sauté pan or griddle until golden brown.

In a skillet over medium high heat add butter until melted add hash browns to skillet and lightly season with salt & pepper. Cook hash browns for 2-3 minutes and flip hash browns and cook for additional 2-3 minutes or until hash browns are golden brown.

Lightly dust chicken breast in seasoned habanero flour, place in buttermilk and back in seasoned habanero flour, press flour on chicken breast to evenly coat. Fry chicken breast in fryer at 325* for 3-4 minutes, be sure internal temperature of chicken breast 165*

Cook bacon, sausage patty and ham steak to your liking, grilled, sautéed, baked or broiled.

Cook eggs to your liking, sunny side-up, over easy, medium, hard, scrambled or poached.

Heat gravy in saucepan until the temperature is 140*

Place bottom half of toasted biscuit on plate, top with hash browns, place fried chicken breast on top of hash browns, ladle maple syrup over fried chicken breast, top chicken breast with sausage patty, ham steak, bacon strips, then top meats with pepper gravy, top gravy with eggs any style, top eggs with toasted biscuit top, use long skewer to hold sandwich in place so it does not topple over. BON APPETIT

Freeze butter for 1 hour.

Mix all dry ingredients in suitable size mixing bowl.

Remove butter from freezer and shred on box style cheese grater using the largest holes possible. Add butter and all wet ingredients to flour mixture and mix thoroughly.

The dough will be sticky, DO NOT OVERWORK DOUGH!

On clean dry surface slightly flour work table. Turn dough out onto surface and gently work dough into a rectangle. Roll dough out to about 1-1/2” thick, lightly dust the top of dough and fold one side into the center and then the other side.

Rotate dough sideways and repeat process 5 times.

Gently roll dough out to approximately 1-1/2” thick. Using a 3-1/2” diameter cookie cutter ring cut out biscuits, push straight down and do not twist ring (as it closes off the sides of the biscuits and will not rise properly). Roll out remaining dough scraps until all dough has been used.

Place biscuits on non-stick baking pans, leaving about 1” between biscuits.

Brush tops of biscuits with buttermilk and bake at 375* for approximately 24 minutes or until biscuits are golden brown.

Test biscuits with a toothpick to see if biscuits are cooked through. Biscuits can be cooled completely and wrapped tightly with saran wrap and left at room temperature for up to 3 days

Mix all ingredients thoroughly.

Place all ingredients in saucepan on medium heat until butter has melted. Stir until fully incorporated.

In sauce pan over medium heat mix bacon drippings and flour to create a roux, cook for 1-2 minutes.

Add the half & half and chicken stock and bring to a boil. Reduce heat and let simmer for 4-5 minutes.

Add heavy cream and let simmer for 6-8 minutes or sauce has thickened and coats the back of a spoon.

Stir in black pepper and season with kosher salt to desired taste is achieved.