The Recoop Recipe
Roosters Own: Two eggs, cheese, and sausage patties over two biscuit halves, covered with home style sausage gravy and served with hashbrowns.
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Ingredients
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Biscuit Base
Sausage Gravy
Eggs and Toppings
Method
Biscuit Base
- 1
Prepare the Biscuit Dough
In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Cut in the unsalted butter until the mixture resembles coarse crumbs. Stir in the milk until just combined.
- 2
Bake the Biscuits
Preheat your oven to 450°F (230°C). Turn the dough onto a floured surface and knead gently. Pat the dough into a 1-inch thick round. Cut into halves and place on a baking sheet. Bake for 10-12 minutes until golden brown.
Sausage Gravy
- 3
Cook the Sausage
In a skillet over medium heat, cook the breakfast sausage until browned and crumbled. Drain excess fat if necessary.
- 4
Make the Gravy
Sprinkle the flour over the sausage and stir to coat. Gradually add the milk, stirring constantly until the mixture thickens. Season with black pepper and salt to taste.
Eggs and Toppings
- 5
Prepare the Eggs
In a separate pan, cook the two large eggs to your desired doneness (fried, scrambled, or poached).
- 6
Assemble the Dish
Split the baked biscuit halves. Place a sausage patty on each half, top with cooked eggs, and sprinkle with cheddar cheese. Pour the sausage gravy generously over the top.
- 7
Cook the Hashbrowns
In another skillet, prepare the hashbrowns according to package instructions until crispy and golden brown.