potato and smoked sausage hash biscuit and gravy.
Ingredients
- 3 Large potatoes, diced
- 1 Onion, diced
- 1 green bell pepper, diced
- 1 Lb Smoked sausage, sliced or diced
- Oil for cooking potatoes
- You can add bell peppers, mushrooms, jalapeños,
For the Biscuits
- 2 1/2 cups all purpose flour (spoon and leveled)
- 1 tsp salt
- 2 tsp baking powder
- 1/2 cup butter, cold and grated or shortening
- 1 cup plus 2 tablespoons cold buttermilk
- 2 tsp honey
- melted butter for brushing when out of the oven
For the Gravy
- 2 tbsp butter, baking drippings or vegetable oil
- 2 tbsp flour
- 2-3 cups whole milk (add milk to your desired consistency)
- salt and pepper to taste
Instructions
- Pour enough oil to cover the bottom of a large skillet. I use a seasoned iron skillet. Heat to hot but not smoking and add the potatoes and onions. Brown the potatoes turning to brown on both sides. Cover and cook until the potatoes have softened, but not done. You don’t want them to be mushy because you are going to remove the lid and brown them more.
- Remove the lid, turn your heat to high, a quickly browning the potatoes turning until you have a crispy potato. Add the smoked sausage and heat through.
For the Biscuits
- Preheat the oven to 425 degrees F. Add the flour, salt, and baking powder to a large bowl. Grate the cold butter into the dry ingredients and with a pastry cutter, two forks or my favorite, your hands, cut the butter into the flour until coarse crumbs form. Make a well in the center of the mixture and add the buttermilk and the honey. Stir just to combine. Do not overwork.Turn the dough out onto a lightly floured work surface and gently mold it into a rough looking rectangle using your hands. Fold one side into the center, then the other side. Turn the dough so it’s long horizontally. Gently flatten. Repeat the folding again. Turn the dough so it’s long horizontally once more. Gently flatten. Repeat the folding one more time.Gently roll the dough out with a rolling pin until it’s 1 inch thick. Cut into 3-inch circles. Re-roll any scraps until you have 9-12 biscuits. Arrange in a 10-inch cast iron skillet or close together on a parchment paper-lined baking sheet. (Make sure they’re touching.)Brush the tops with a little buttermilk. Bake for 15 minutes or until biscuits are golden brown on top.Brush the tops with butter.
For the Gravy
- Add the oil to a skillet. Add the flour and cook about 2 minutes. Then add the milk and whisk to prevent lumping. Cook until thickened adding more milk if needed. Season with salt and black pepper. Cayenne pepper optional.
To Assemble
- Split the biscuits in half in individual bowls or plates for the number of servings you are making. Place the bottom of the biscuit down and ladle gravy over. Top with some of the potato and sausage hash with more gravy if you like. Place the top of the biscuit on and enjoy. I really like to serve in a bowl with a ladle of gravy to the bottom, add the bottom biscuit, add the hash, more gravy if you like, then top with the lid!! Bon Appetite!