V – 8 Recipe
Two full biscuits smothered in sausage gravy and served with hashbrowns or tater barrels.
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Ingredients
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Biscuits
Sausage Gravy
Hashbrowns or Tater Barrels
Method
Biscuits
- 1
Prepare the Biscuit Dough
In a large mixing bowl, combine the flour, baking powder, salt, and sugar. Mix well.
- 2
Cut in the Butter
Add the cold, cubed butter into the flour mixture. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- 3
Add Milk
Pour in the milk and stir gently until just combined. Do not overmix.
- 4
Shape the Biscuits
Turn the dough onto a floured surface and gently knead it 3-4 times. Pat the dough to about 1-inch thick and cut out biscuits using a biscuit cutter.
- 5
Bake the Biscuits
Place the biscuits on a baking sheet and bake in a preheated 425°F (220°C) oven for 12-15 minutes until golden brown.
Sausage Gravy
- 6
Cook the Sausage
In a large skillet, cook the ground sausage over medium heat until browned and fully cooked, breaking it up with a spatula.
- 7
Make the Roux
Sprinkle the flour over the cooked sausage and stir to combine. Cook for an additional 2 minutes.
- 8
Add Milk and Season
Slowly pour in the milk while stirring constantly to avoid lumps. Bring the mixture to a simmer and cook until thickened. Season with black pepper and salt to taste.
Hashbrowns or Tater Barrels
- 9
Prepare the Hashbrowns/Tater Barrels
In a separate skillet, heat the vegetable oil over medium-high heat.
- 10
Cook the Hashbrowns/Tater Barrels
Add the frozen hashbrowns or tater barrels to the skillet in a single layer. Cook according to package instructions until crispy and golden brown. Season with salt to taste.