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.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Biscuits
Sausage Gravy
Eggs and Assembly
Method
Biscuits
- 1
Prepare the Biscuit Dough
In a mixing bowl, combine the all-purpose flour, baking powder, and salt.
- 2
Cut in Butter
Add the cold unsalted butter and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
- 3
Add Milk
Pour in the milk and stir until just combined. Do not overmix.
- 4
Bake the Biscuits
Turn the dough out onto a floured surface and gently knead a few times. Roll out to about 1-inch thickness, then cut into rounds. Place on a baking sheet and bake in a preheated oven at 425°F (220°C) for 12-15 minutes or until golden brown.
Sausage Gravy
- 5
Cook the Sausage
In a skillet over medium heat, cook the breakfast sausage until browned and crumbled.
- 6
Make the Roux
Sprinkle the flour over the cooked sausage and stir well to combine, cooking for another minute.
- 7
Add Milk
Gradually pour in the milk while stirring continuously until the mixture thickens. Season with black pepper and salt to taste.
Eggs and Assembly
- 8
- 9
Assemble the Dish
Slice the biscuits in half and place a sausage patty on each half. Top with cheese, followed by the cooked eggs. Generously pour the sausage gravy over the top.
- 10
Prepare Hashbrowns
In the same skillet, cook the hashbrowns until crispy and golden brown. Serve alongside the biscuit sandwich.