We've all felt the effects of a long, rough and wild New Years Eve- waking up January 1 with our pj's, socks and shoes still on- smelling like an old bar room carpet soaked in stale cigarette smoke and spilled cheap beer. Maybe you can't relate- or perhaps you know the morning after hangover all too well. In either case, this is my go-to recipe for sopping up the swirling, boozy bellied bloat you feel and speeding up the mending process. It's fattening, greasy, home made and hearty. It's filling and rich and hard to stop eating. I always recommend it finished with a good splash of hot sauce, but I'll leave that ingredient add in up to you.
Here's what you'll need:
1 12. tube refrigerated biscuit dough
1/2 c. milk
1/2 tsp. pepper
1/2 tsp. salt
1 lb. cooked sausage
1 c. shredded sharp cheddar cheese
For the gravy, baby:
4 tbsp. butter
4 tbsp. flour
salt, pepper, garlic powder and onion powder to taste
2 c. milk
Cut each biscuit into 8 pieces. Set aside. In a small bowl, mix the eggs, 1/2 c. milk, 1/2 tsp. salt, 1/2 tsp. pepper. Set aside. In a sautee pan (preferably non stick) melt the butter. Stir in the flour, salt and pepper and slowly add the 2 c. of milk. Bring to a simmer and whisk consistently. The last thing you want is clumpy, floury gravy. Add in salt, pepper, onion powder and garlic powder to taste. Feel free to add hot sauce too, although it's not in the recipe.
In a greased 9 x 13 glass baking dish, layer the biscuits, sausage, cheese, egg mixture and gravy. Bake at 350 degrees for 35-45 minutes until the eggs on the bottom are cooked. You're going to love this!!!
~ As a side note, a recipe is simply a guideline when cooking (not baking). If the spirit moves you to add ingredients you think would be tasty, do so. It will teach you flavor composition and layering of flavor. It will also allow you to think outside the box- so if you're cooking and you don't have something the recipe calls for, you can substitute.