Ingredients
- 1 lb bulk breakfast sausage
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 3/4–1 tsp kosher salt, 1/2 tsp black pepper (to taste)
- 4–5 cups shredded hash browns (thawed, patted dry) or a snug layer of tater tots
- 8 jumbo refrigerated biscuits, quartered
- 2 cups shredded sharp cheddar, divided
- Optional: 1/2 small onion (finely diced), pinch crushed red pepper, chopped chives/green onion
Equipment
- 9×13-inch baking dish
- Large skillet
- whisk
- measuring cups and spoons
- Digital thermometer Check sausage reaches 160°F.
- Pastry brush (optional) For brushing biscuits with milk.
Method
- Heat oven to 375°F. Grease a 9×13.
- Brown sausage (pork to 160°F); remove all but ~1 Tbsp fat.
- Make gravy: melt butter, whisk in flour 1 min. Whisk in milk; simmer until thick. Season; fold in sausage. Pillsbury.com
- Spread hash browns/tots in pan; pre-bake 10 min (crisp boost). Cooking in the Midwest
- Pour gravy over potatoes; sprinkle 1 cup cheddar.
- Scatter quartered biscuits on top; brush with milk.
- Bake 30–35 min until bubbling and biscuits are deep golden.
- Rest 10 min; top with remaining 1 cup cheddar and chives; slice and serve.
Nutrition
Calories: 514kcalCarbohydrates: 36gProtein: 19gFat: 32gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.3gCholesterol: 78mgSodium: 998mgPotassium: 492mgFiber: 1gSugar: 8gVitamin A: 441IUVitamin C: 5mgCalcium: 260mgIron: 1.1mg
Notes
No-egg, 3-ingredient shortcut: biscuits + browned sausage + gravy mix. The Lazy Dish
Cheddar-cornmeal biscuit top: Southern twist inspiration. Southern Living
Deconstructed option: Bake potatoes + gravy; serve with split warm biscuits. Southern Living
Cheddar-cornmeal biscuit top: Southern twist inspiration. Southern Living
Deconstructed option: Bake potatoes + gravy; serve with split warm biscuits. Southern Living
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