I’m sorry my blog is a little later than usual…QVC is upgrading its community section so we can make the blogs and forums look even better than before. Thanks for your patience as we get up-and-running and we all learn this new system.
Now, onto our next virtual road trip destination! We’re headed to Dayton, Ohio—Wright State University territory—and the home of Olive: An Urban Dive. Your fellow foodie Darrell told me the restaurant makes a terrific breakfast complete with scratch-made biscuits. So we thought…let’s makeBreakfast in a Biscuit!
4 oz (1 stick) butter, cut into small pieces and kept refrigerated
1 cup milk
3/4 cup shredded extra-sharp cheddar cheese
2 Tbsp oil
1 lb loose breakfast sausage
1/2 cup flour
4 cups milk
2 cups refrigerated, shredded hash brown potatoes
2 tsp salt
1/2 tsp black pepper
2 cups shredded extra-sharp cheddar cheese
1. Preheat the oven to 450°F. Line a baking sheet with parchment paper.
2. To prepare the biscuit dough, combine the flour and salt in the bowl of a food processor. Add the butter and pulse until the ingredients resemble a coarse meal. Add the milk, while pulsing, and mix until just combined. Empty the mixture onto a floured work surface. Knead the cheese into the mixture, but be careful not to over-knead. Divide the dough into 8 round mounds about 3" wide. Place the dough onto the prepared baking sheet and place the sheet on the middle rack of the oven. Bake for 25 minutes, or until golden brown. Let the dough cool slightly.
3. As the dough bakes, make the filling. Heat the oil in a large sauté pan over medium-high heat. Add the sausage to the sauté pan and crumble it as it cooks. When the sausage has browned, add the flour and stir until evenly coated. Stir in the milk and bring the mixture to a simmer for 1–2 minutes, or until the milk has thickened. Stir in the hash browns, salt, and black pepper. Set the mixture aside and keep it warm.
4. To assemble the dish, carve a hole in the center of each biscuit (to make your bread bowl). Place about 1/4 cup of cheddar cheese in the bowl. Prepare your eggs as desired. Scoop about a cup of the warm filling into each bowl. Top each biscuit with eggs and serve.
Say hi to Darrell, everyone! He’s one of our finalists in our ITKWD Road Trip Contest for nominating his favorite hometown—and college town—establishment: Olive –An Urban Dive.
In honor of Olive: An Urban Dive's terrific biscuits, we made today's recipe. I think biscuits are one of those foods that intimidate home cooks. There aren’t a lot of ingredients but you can over-work the biscuit dough which results in a tough biscuit. Follow my directions in the video above, however--as well as the recipe itself--and you’ll get a flaky, soft, fall-apart-tender biscuit you can use in this recipe and anytime you want biscuits.
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