From-Scratch Biscuits and Gravy Bake with Homemade Hash Browns

Описание: Yield: 5-6 servings

Biscuit Ingredients
2 cups Southern Biscuit Formula L Complete Biscuit Mix
¾ cup cottage cheese
¼ cup + ⅛ cup buttermilk, plus a splash more if needed

Gravy Ingredients
1 lb sausage, browned and crumbled, drained if desired
1½ tablespoons all-purpose flour
3½ cups milk
1 tsp paprika
Salt and pepper to taste

Hash Brown Ingredients
4–5 small to medium Russet potatoes, peeled and cubed
¼ cup vegetable oil
¼ cup onion
Salt and pepper to taste

Instructions
Part 1: Make the Biscuits and the Base
1. Preheat the oven to 325°F.
2. In a large bowl, combine 2 cups Southern Biscuit Formula L Complete Biscuit Mix and ¾ cup cottage cheese. Press the cottage cheese into the biscuit mix and stir until well incorporated.
3. Add ¼ cup plus ⅛ cup buttermilk and mix until a soft dough forms. Add a small splash more buttermilk if needed.
4. Lightly flour a work surface. Turn the dough out and lightly flour the top. Gently fold and press the dough just until it is no longer sticky, adding more flour if necessary.
5. Flatten the dough to about ½-inch thickness, then cut the dough into 1-inch biscuit cubes.
6. Lightly grease the bottom of a large skillet (cast iron works well). Add half of the biscuit cubes in an even layer.
7. Bake for 10 minutes. Note: Biscuits will not be fully cooked.

Part 2: Make the Gravy
1. In a separate skillet, crumble and brown 1 lb sausage over medium heat. Drain if desired.
2. Season the sausage with 1 tsp paprika and salt and pepper to taste.
3. Sprinkle 1½ tablespoons all-purpose flour over the sausage and stir to coat evenly. Cook for about 1 minute to remove the raw flour taste.
4. Gradually add 3½ cups milk, stirring continuously.
5. Bring the gravy to a gentle boil, then remove it from the heat.

Part 3: Assemble and Bake
1. After the biscuits have baked for 10 minutes, remove the skillet from the oven.
2. Pour the prepared gravy evenly over the partially baked biscuits.
3. Add the remaining uncooked biscuit pieces on top of the gravy.
4. Return the skillet to the oven and bake for 20 minutes.
5. If the biscuits begin to brown too quickly, loosely cover the skillet with foil.

Part 4: Making the Hash Browns
1. Peel and cube 4–5 Russet potatoes.
2. Chop ¼ cup onion.
3. In a skillet, heat ¼ cup vegetable oil over medium heat.
4. Add the potatoes and onion to the skillet and season with salt and pepper to taste. Cover and cook for about 20 minutes, or until the potatoes are fork-tender.
5. Stir frequently to prevent the hash browns from burning.
6. Serve the hash browns alongside the biscuit bake.