Sausage Gravy & Biscuits Recipe
With 2 Eggs your way, Breakfast Potatoes
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Ingredients
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For the Sausage Gravy
For the Biscuits
For the Eggs
For the Breakfast Potatoes
Method
Sausage Gravy
- 1
Cook the Sausage
In a large skillet over medium heat, crumble and cook the breakfast sausage until browned and cooked through.
- 2
Make the Roux
Sprinkle the flour over the cooked sausage and stir to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
- 3
Add Milk
Gradually add the milk while stirring continuously. Bring to a simmer and cook until the gravy thickens. Season with salt, black pepper, and red pepper flakes.
Biscuits
- 4
Preheat Oven
Preheat the oven to 450°F (230°C).
- 5
Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, and salt.
- 6
Add Butter
Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- 7
Add Milk
Stir in the milk until just combined. Do not overmix.
- 8
Shape Biscuits
Turn the dough onto a floured surface and gently pat to about 1-inch thick. Cut with a biscuit cutter.
- 9
Bake
Place the biscuits on a baking sheet and bake for 12-15 minutes until golden brown.
Eggs
- 10
Cook the Eggs
In a non-stick skillet, crack the eggs and season with salt and pepper. Cook to your desired doneness.
Breakfast Potatoes
- 11
- 12
Cook Potatoes
Spread the potatoes on a baking sheet and roast in the oven at 450°F (230°C) for 20-25 minutes until golden and crispy.
