Preheat oven to 400° F. Grease a 9-by-13 inch baking with 1 tablespoon butter. E the baking pan. Season with about ¼ teaspoon each salt and pepper. Bake in preheated oven for 20 to 30 minutes while preparing the remainder of the casserole, until they begin to crisp and brown.
Place self-rising flour in a medium-size mixing bowl. Add ½ cup of butter pieces and mix with a fork until you form “peasize” crumbles. Add buttermilk and mix with fork until shaggy.
Turn dough out onto a floured surface and press together with your hands. Let dough rest.
Brown the sausage in a medium skillet over medium heat. Make sure to crumble it evenly, (a potato masher works well for the task). Set aside on a plate lined with a paper towel.
Add 2 tablespoons water to the skillet to deglaze, scrapping up the brown bits. Add oil and stir to combine. Add all-purpose flour and whisk. Continue cooking over medium heat for 2 or 3 minutes until flour is light golden brown. Add whole milk and whisk until combined. Season with remaining salt and pepper. Mixture will begin to thicken after 3 or 4 minutes. Add the browned sausage and stir to combine. Pour over the precooked hash browns.
Increase oven temperature to 450° F.
Roll dough out to approximately 9-by-13 inches to fit the baking dish. Place the biscuit dough over the gravy. If you desire, you can cut circles in the top of the dough to indicate the serving size. Bake for approximately 20 minutes until top turns light golden brown. Brush the top with 1 tablespoon butter. Serve warm. Makes 8 good size servings.
Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.
- Log in or Subscribe to post comments.
