V – 4 Recipe
A buttermilk biscuit with sausage, an over-hard egg, & cheddar cheese & covered in sausage gravy. Served with hashbrowns or tater barrels.
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Ingredients
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Biscuit
Sausage & Egg
Sausage Gravy
Hashbrowns or Tater Barrels
Method
Biscuit Preparation
- 1
Preheat Oven
Preheat your oven to 450°F (232°C).
- 2
Mix Dry Ingredients
In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- 3
Cut in Butter
Add the cold, cubed butter to the dry ingredients and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- 4
Add Buttermilk
Pour in the buttermilk and stir until just combined. Do not overmix.
- 5
Shape Biscuits
Turn the dough out onto a floured surface and pat it into a rectangle about 1 inch thick. Cut out biscuits using a round cutter.
- 6
Bake
Place the biscuits on a baking sheet and bake for 12-15 minutes or until golden brown.
Sausage & Egg Preparation
Sausage Gravy Preparation
- 10
Cook Sausage
In a saucepan over medium heat, brown the 0.5 lbs of breakfast sausage until fully cooked.
- 11
Make Roux
Sprinkle the flour over the cooked sausage and stir, cooking for 1-2 minutes until it is well combined.
- 12
Add Milk
Gradually whisk in the milk and bring the mixture to a simmer. Stir continuously until the gravy thickens.
- 13
Season
Season with black pepper and salt to taste.
Serving
- 14
Prepare Hashbrowns or Tater Barrels
Cook hashbrowns or tater barrels according to package instructions.
- 15
Assemble Dish
Split a biscuit in half, layer with sausage, place the over-hard egg on top, cover with melted cheddar cheese, and drizzle with sausage gravy. Serve with hashbrowns or tater barrels.