Ingredients
3cupshash brown
2cupssharp cheddar cheese,shredded
3cupsegg,scrambled
½tspsalt
½tspblack pepper
1tbspbutter
1lbbreakfast sausage
2tbspflour
4cupswhole milk,at room temperature
salt,to taste
pepper,to taste
2cupsflour,plus more for dusting
2tspbaking powder
¼tspbaking soda
1cupbuttermilk,cold
½cupbutter,melted, plus 2 tbsp for brushing
1tspsalt
Preparation
Heat the butter in a large sauce pan. Break up the sausage in the pan and let it brown for a few minutes.
Add in the flour and toss the sausage to toast for about 1 minute.
Pour in the milk and stir constantly for about 8 minutes until the mixture has thickened. Season with salt and pepper to taste.
Grease a 9×13-inch roasting pan. Spread the hash browns evenly along the bottom of the pan and sprinkle with salt and pepper.
Add the cheddar cheese in an even layer and top with scrambled eggs. Pour the gravy on top of the eggs.
For the biscuit dough, combine the flour, salt, baking powder, and baking soda in a large bowl.
Pour the melted butter into the cold buttermilk and stir gently with a spoon until the butter hardens and forms lumps. Pour the milk mixture into the flour and mix until well-combined.
Preheat the oven to 400 degrees F.
Transfer the dough to a floured sheet of cling wrap and generously dust the dough with flour. Using a floured rolling pin, roll the dough into a rectangle that matches the size of the roasting pan.
Roll the dough onto the rolling pin and transfer to the roasting pan, then brush with melted butter.
Bake for about 25 to 30 minutes.
Serve warm, and enjoy!
