The Big Country Recipe
Biscuits & sausage gravy, hashbrowns, scrambled eggs and bacon.
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Ingredients
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Biscuits
Sausage Gravy
Hashbrowns
Scrambled Eggs
Bacon
Method
Biscuits
- 1
Make the Biscuit Dough
Preheat the oven to 425°F (220°C). In a large bowl, whisk together the flour, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the milk until just combined.
- 2
Shape and Bake Biscuits
Turn the dough out onto a floured surface. Gently knead the dough a few times and roll it to about 1-inch thickness. Cut out biscuits using a round cutter and place them on a baking sheet. Bake for 15-20 minutes or until golden brown.
Sausage Gravy
- 3
Cook the Sausage
In a skillet over medium heat, cook the breakfast sausage until browned, breaking it apart as it cooks.
- 4
Make the Gravy
Sprinkle the flour over the cooked sausage and stir well to combine. Gradually add the milk, stirring constantly. Bring to a simmer and cook until thickened. Season with salt, black pepper, and red pepper flakes to taste.
Hashbrowns
- 5
Prepare the Potatoes
Peel and grate the russet potatoes. Rinse them under cold water to remove excess starch and then pat dry with paper towels.
- 6
Scrambled Eggs
- 7
- 8
Cook the Eggs
In a non-stick skillet over medium heat, melt the butter. Pour in the egg mixture and let it sit for a few seconds. Gently stir with a spatula, allowing the uncooked eggs to flow to the edges. Cook until just set but still creamy.
Bacon
- 9
Cook the Bacon
In a large skillet over medium heat, cook the bacon strips until crispy. Drain on paper towels to remove excess fat.
