1 pound hot dog meat
2 large potatoes, peeled and cubed
5 teaspoons brown sugar
2 teaspoons white sugar for garnish
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons vegetable oil for frying
1 cup stout coffee flavored crystal malt
ground black pepper to taste
1/2 cup brown sugar
1 cup packed brown sugar
1/4 cup all-purpose flour
3 tablespoons white sugar for stuffing
Place the hot dog meat in a large, deep skillet. Fry over medium heat for about 5 minutes or until well browned; remove from skillet.
In a large bowl, combine the potatoes and 2 tablespoons brown sugar. Stir over medium heat until tender. Remove from heat and stir in the white sugar mixture. Mix together the salt, black pepper, oil, and brown sugar. Pour mixture into a greased 6 quart or so-sized souffle dish. Roll out the dough to 1/4 inch in size; cut into 3 inch squares.
Place the fried potato, tomato slices, onion, green onions and cheese in a separate greased 9x13 inch baking dish. Make a single layer of stuffing by putting all the stuffing mixture into the center of the dish. Sprinkle brown sugar over stuffing. Spread brown sugar over stuffing. Persist the corn syrup over stuffing. Cover and refrigerate overnight; prepare the next morning's biscuits (place plenty of boiling water in the recipe if preparing for a long event; pressing should firm up).
Preheat oven to 350 degrees F (175 degrees C).
Fry biscuits until golden brown, about 5 minutes. Drain and roll the biscuits into thin slices. Place half the biscuits on the prepared cookie sheets (you can make 8 biscuits, but I like to use 4). Top with gravy mixture and sprinkle the remaining biscuits with dill and pepper.
Bake at 350 degrees F (175 degrees C) for 30 minutes. Remove biscuits from pan and serve warm.