Smothered Biscuit Platter Recipe

Place diced potatoes in a pot, cover with cold water, add 1/2 tsp salt. Bring to a simmer and cook 5 minutes until just tender but not falling apart. Drain and let steam-dry briefly.

Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering. Add diced potatoes in a single layer (work in batches if necessary). Let brown undisturbed 3–4 minutes, then toss or flip to brown another 3–4 minutes.

Add diced onion and bell pepper to the skillet, reduce heat to medium, season with smoked paprika, garlic powder, 3/4 tsp salt and 1/4 tsp black pepper. Cook, stirring occasionally, until vegetables are softened and potatoes are crisp and golden, about 6–8 minutes more. Taste and adjust seasoning.

When potatoes are cooked through and crisp, remove skillet from heat and sprinkle shredded cheddar evenly over the top. Cover the skillet for 1–2 minutes to melt the cheese, then keep warm while finishing the rest of the meal.

Divide the ground sausage into eight equal portions (about 2 ounces each) and shape into thin patties that are slightly larger than the biscuits, pressing a small dimple in the center to keep them flat while cooking.

Heat a large skillet over medium-high heat. Add the patties (no additional oil if sausage is fatty) and cook until deeply browned, about 3–4 minutes per side. Transfer cooked patties to a plate and keep warm. Pour off and reserve 1 to 2 tablespoons of the rendered fat in the skillet; discard excess or reserve for another use.

Reduce heat to medium and add 3 tablespoons all-purpose flour to the reserved fat in the skillet. Whisk continuously to form a roux and cook 1–2 minutes until it smells toasted and begins to color lightly.

Gradually whisk in 3 cups whole milk and the optional 1/2 cup stock, bringing the mixture to a gentle simmer. Use a whisk to break up any lumps. Simmer until the gravy thickens to a sauce that coats the back of a spoon, about 4–6 minutes. If it becomes too thick, add a splash more milk or stock.

Stir in 1 1/2 tsp kosher salt, 1 tsp freshly ground black pepper and 1/4 tsp crushed red pepper flakes. Taste and adjust seasoning. If you want meat chunks in the gravy, stir the cooked sausage patties (or crumble half into the gravy) and keep warm.

Warm the biscuits: split each biscuit in half and place cut sides up on a rimmed baking sheet. Dot each with 1/2 teaspoon butter and warm in a 350°F (175°C) oven for 5–7 minutes until heated through and slightly toasted. Alternatively, toast cut sides in a skillet or toaster oven.

Place two warmed biscuit bottoms (open-faced) on each plate. Top each biscuit bottom with two cooked sausage patties stacked slightly overlapping.

Spoon a generous ladle (about 1/2 to 3/4 cup) of hot sausage gravy over the sausage patties so it spills over onto the biscuit.

Heat 1 tablespoon vegetable oil or butter in a nonstick skillet over medium heat. For eggs 'any style' follow the requested style: for sunny-side up, crack eggs gently into the skillet, reduce heat to medium-low, season with 1/4 tsp salt and 1/4 tsp pepper, cover and cook until whites are set but yolks runny, 3–4 minutes; for over-easy, cook sunny-side up then flip carefully and cook 15–30 seconds more; for scrambled, beat eggs with a pinch of salt and pepper and cook, stirring, until soft-set.

Cook two eggs per serving (total 4 eggs for recipe) to your desired doneness and keep warm.

Place the biscuit-sausage-gravy assemblies on warmed plates. Add a generous scoop of cheddar-smothered home fries to each plate beside the biscuits.

Top each biscuit assembly with two eggs any style. Spoon any extra gravy over the eggs if desired.

Garnish with chopped chives or parsley and serve with hot sauce on the side. Serve immediately.