This is not a quick breakfast to make since it is completely from scratch, but it IS worth the time to make it. It’s a nice weekend breakfast for when you have a little extra time to cook in the morning and enjoy a hearty meal. On a snowy Saturday morning a few weeks ago, I decided to switch up the usual eggs and bacon/ breakfast sandwich routine for this recipe. I needed to use up a partial package of venison sausage I had in the freezer and pulled out my old dutch oven recipe for biscuits and gravy. But first, get the hash browns going because they take a while!
- 1 Russet Potato, peeled
- 1 T. Butter
- Garlic salt
- Black pepper
1. Peel potato and grate into shoestrings.
2. Spray with cooking spray an aluminum dutch oven or frying pan and add in 1/2 T. butter.
3. Add in potatoes in a thin layer and turn heat to medium-low. Watch carefully that the heat is not too high; they need to cook low and slow.
4. Flip potatoes every 3-4 minutes while adding in remaining butter until outside is browned and inside is no longer mushy. This will take about 20 minutes.
MEANWHILE… start making your biscuit dough.
- 2 cups flour
- 1/2 tsp. salt
- 1 T. Baking powder
- 1/4 cup shortening (crisco)
- 1 cup milk
Blend flour, salt, and baking powder and mash in shortening with a fork until crumbly.
Place dough on lightly floured surface, knead for 30 seconds, pat out gently until 1/2 inch thickness. Pinch off pieces of dough and shape into a smooth ball. Place biscuits into a greased dutch oven or pie pan.
Cook 10-12 minutes at 350 until biscuits are golden brown.
WHILE the biscuits are taking form in the oven, make your gravy.
Venison Sausage Gravy:
- 1/2 lb. ground venison breakfast sausage (links to my homemade recipe)
- 1 cup Milk
- 1/2 cup Flour
- 1/2 cup water
- Salt and black pepper
Brown sausage in frying pan. Add milk and while milk is still cool, add in flour and water.
Stir constantly as the mixture thickens over medium-low heat until it reaches desired texture.