丰满饥渴老熟妇hd
- 1 lb
bulk 丰满饥渴老熟妇hd sausage - 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
3 cups whole milk - 3/4–1 tsp kosher salt, 1/2 tsp black pepper (to taste)
- 4–5
cups shredded hash browns (thawed, patted dry) or a snug layer of tater tots - 8 jumbo refrigerated biscuits, quartered
- 2 cups shredded sharp cheddar, divided
- Optional: 1/2 small onion (finely diced), pinch crushed red pepper, chopped chives/green onion
Equipment
- 9×13-inch baking dish
- Large skillet
- whisk
- measuring cups and spoons
- Digital thermometer Check sausage reaches 160°F.
- Pastry brush (optional) For brushing biscuits with milk.
Method
- Heat oven to 375°F. Grease a 9×13.
- Brown sausage (pork to 160°F); remove all but ~1 Tbsp fat.
- Make gravy: melt butter, whisk in flour 1 min. Whisk in milk; simmer until thick. Season; fold in sausage. Pillsbury.com
- Spread hash browns/tots in pan; pre-bake 10 min (crisp boost). Cooking in the Midwest
- Pour gravy over potatoes; sprinkle 1 cup cheddar.
- Scatter quartered biscuits on top; brush with milk.
- Bake 30–35 min until bubbling and biscuits are deep golden.
- Rest 10 min; top with remaining 1 cup cheddar and chives; slice and serve.
丰满饥渴老熟妇hd
Notes
No-egg, 3-ingredient shortcut: biscuits + browned sausage + gravy mix. The Lazy Dish
Cheddar-cornmeal biscuit top: Southern twist inspiration. Southern Living
Deconstructed option: Bake potatoes + gravy; serve with split warm biscuits. Southern Living
Cheddar-cornmeal biscuit top: Southern twist inspiration. Southern Living
Deconstructed option: Bake potatoes + gravy; serve with split warm biscuits. Southern Living
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