Ozark Benedict Recipe
Open-faced biscuit layered with sausage patties and scrambled eggs – served with potato side.
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Ingredients
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Biscuit Base
Sausage Patties
Scrambled Eggs
Potato Side
Method
Biscuit Base Preparation
- 1
Preheat the Oven
Preheat your oven to 450°F (232°C).
- 2
Mix Dry Ingredients
In a large mixing bowl, combine flour, baking powder, and salt.
- 3
Cut in Butter
Add the unsalted butter to the dry mixture and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- 4
Add Milk
Pour in the milk and stir just until combined. Do not overmix.
- 5
Shape Biscuits
Turn the dough out onto a floured surface and pat it into a 1-inch thick rectangle. Cut into rounds or squares.
- 6
Bake Biscuits
Place the biscuits on a baking sheet and bake for 12-15 minutes, or until golden brown.
Sausage Patties Preparation
- 7
Mix Sausage Seasoning
In a mixing bowl, combine the ground sausage, black pepper, garlic powder, and onion powder.
- 8
Form Patties
Shape the mixture into small patties, about 1/4 inch thick.
- 9
Cook Sausage
In a skillet over medium heat, cook the sausage patties for about 5 minutes on each side, or until browned and cooked through.
Scrambled Eggs Preparation
- 10
- 11
Cook Eggs
In a non-stick skillet, melt the butter over medium heat. Pour in the egg mixture and cook, stirring gently until the eggs are just set but still creamy.
Potato Side Preparation
- 12
Prepare Potatoes
Peel and dice the potatoes into small cubes.
- 13
- 14
Bake Potatoes
Spread the potatoes on a baking sheet and bake at 450°F (232°C) for 20-25 minutes or until golden and crispy.