The Ranch Recipe
house-made buttermilk biscuit, breakfast potatoes, two eggs your way, meat of choice, smothered in sausage gravy
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Ingredients
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Biscuit
Breakfast Potatoes
Eggs and Meat
Sausage Gravy
Method
Biscuit
- 1
Make the Biscuit Dough
Preheat your oven to 450°F (232°C). In a large bowl, combine all-purpose flour, baking powder, baking soda, and salt. Mix well. Cut in the unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add buttermilk and stir until just combined.
- 2
Shape and Bake the Biscuits
Turn the dough onto a floured surface and gently knead it just until it comes together. Pat it to about 1 inch thick. Cut out biscuits using a round cutter. Place them on a baking sheet. Bake in the preheated oven for 12-15 minutes or until golden brown.
Breakfast Potatoes
- 3
Prepare the Potatoes
Wash and scrub the baby potatoes. Cut them into quarters.
- 4
Roast the Potatoes
In a bowl, toss the quartered potatoes with olive oil, paprika, garlic powder, salt, and black pepper until evenly coated. Spread them in a single layer on a baking sheet. Roast in the oven at 450°F (232°C) for about 20-25 minutes or until crispy and golden brown.
Eggs and Meat
- 5
- 6
Sausage Gravy
- 7
Make the Gravy
In the same skillet used for meat, add the breakfast sausage and cook over medium heat until browned, about 5-7 minutes. Stir in the flour and cook for 1-2 minutes, until golden.
- 8
Finish the Gravy
Gradually whisk in the milk, stirring continuously to avoid lumps. Let it simmer for 3-5 minutes until thickened. Season with black pepper and salt to taste.