BUTTERMILK BISCUITS WITH EGGS AND SAUSAGE GRAVY
Provided by Bobby Flay
Time 1h45m
Yield 4 servings
Number Of Ingredients 23
Steps:
- For the sausage: Combine the pork, garlic, sage, thyme, onion powder, and oil in a large bowl and season with salt and pepper. Cover the sausage and refrigerate for at least 30 minutes to allow the flavors to meld. Form the sausage mixture into 8 patties. Heat a large nonstick pan over high heat and cook the patties until golden brown on both sides and just cooked through, about 5 minutes per side.
- For the black pepper buttermilk biscuits: Preheat the oven to 450 degrees F. Combine the flour, baking powder, baking soda and salt in a large bowl. Using a dough cutter, combine the ingredients until they are incorporated. Cut in the butter using your fingers or a pastry cutter until the mixture resembles coarse meal. Add the buttermilk and gently mix until the mixture just begins to come together. Scrape the dough onto a lightly-floured counter. Pat the dough into a 10 by 12-inch rectangle about 3/4-inch thick. Use a 2-inch round biscuit cutter to cut out the biscuits. Press together the scraps of dough, and repeat the process. Place the biscuits on a baking sheet lined with parchment paper; brush the tops with cream and sprinkle with the black pepper. Bake the biscuits for 12 to 15 minutes or until light golden brown. Cool on a baking rack.
- Yields: 10 to 12 biscuits
- For the cream sauce: Put the milk in a small saucepan and bring to a simmer over medium heat. Melt the butter in a second small saucepan over medium heat, whisk in the flour and cook for 1 minute, do not allow the flour to color. Slowly whisk in the warm milk, increase the heat to high and continue whisking until the sauce begins to thicken and the raw taste of the flour has been cooked out, about 5 minutes; season with the salt and pepper. Keep warm.
- Yield: 2 cups
- For the eggs: Beat the eggs in a large bowl and season with salt and pepper. Melt the butter over low heat in a large nonstick skillet. Add the eggs and cook slowly, stirring constantly with a wooden spoon, until soft curds form. Slice each biscuit in half and put a sausage patty on the bottom of each biscuit and place the other half on top. Serve 2 sausage biscuits per person. Serve with cream sauce and scrambled eggs.
BISCUITS & GRAVY & EGGS EXTRAORDINAIRE
The art of making this classic southern "stick-to-your-ribs-and-leave-you-smilin'-all-day" breakfast is, unfortunately being lost to the fat-phoebic. EVERYONE should know how to make a truly great Biscuits & Gravy breakfast, if not just to see your man smile from ear to ear one Saturday morning a year (right before he has to mow the lawn ;-) ) I *have* been known to run to our local McDonalds at 6am and pick up a few of their terrific plain biscuits, on lazy days. P.S. Found an even EASIER (and maybe BETTER) biscuit recipe here on 'Zaar http://www.recipezaar.com/58913 ).
Provided by Pellerin
Categories Breads
Time 50m
Yield 9 Biscuits, 6-8 serving(s)
Number Of Ingredients 20
Steps:
- To save time, make gravy the night before, and let flavors meld. That way, all you have to do in the morning are the biscuits and eggs 8-).
- GRAVY: On MEDIUM (not high) heat, crumble and sauté sausage - remove to plate.
- On MEDIUM heat, gently brown bacon - remove to plate & crumble.
- In same pan, keep about 3 Tablespoons of the rendered drippings from sausage & bacon. Add butter to melt.
- Make roux by adding 3 Tablespoons of flour to start with, add 1-2 Tablespoons more if you feel you need it. Slowly, whisk in cream then milk. Gently bring to a simmer for several minutes to thicken. Stir in crumbled sausage and bacon. Add a little salt, and plenty of pepper, to taste. (Can put in fridge for morning now). Makes 5 cups.
- BISCUITS: Preheat oven to 450°.
- In a large, chilled mixing bowl, sift together the flour, baking powder, baking soda and salt. Using two knives in a scissor-like fashion (or a pastry cutter), cut in the fats into the dry ingredients. Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
- Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2- or 3-inch cutter, (I use a ½ cup measuring cup) being sure to push straight down through the dough (do not twist on the way down!).
- Immediately place biscuits on a clay baking sheet, sprayed with Pam, so that they just touch, "shoulder-to-shoulder"- they'll rise better, and not get too brown. You don't want to give them a chance to rise, until they hit the oven. Gently reform scrap dough, working it as little as possible and continue cutting.
- Bake until biscuits are tall and light gold on top, 15 to 20 minutes. Brush tops with melted butter. Makes about 9 two to three-inch biscuits.
- EGGS: Crack the eggs into a bowl. Add the cream and whisk until the eggs look foamy and light. Heat a 10-inch non-stick skillet over medium heat. Melt the butter until it foams, and then turn the heat down to low and slowly pour in the eggs.
- Using a heat resistant rubber spatula, slowly stir the eggs from the outside of the pan to the center. Once the eggs begin to set, stirring slowly will create large, cloud-like curds. Season with salt & pepper.
- SERVE: Split a biscuit. Dot with butter. Either place scrambled eggs, then gravy, or - as I do, gravy first, and fluffy eggs on top.
Nutrition Facts : Calories 865.1, Fat 61.1, SaturatedFat 26.8, Cholesterol 411.2, Sodium 1578.1, Carbohydrate 46, Fiber 1.2, Sugar 2.6, Protein 31.8
ONE DISH COUNTRY BREAKFAST SCRAMBLE
This is one Dish with all of your Sunday morning favorites: sausage, potatoes,eggs, cheese and peppers and onions all topped with sausage gravy, it's delicious
Provided by Cheryl Culver
Categories Breakfast Casseroles
Number Of Ingredients 11
Steps:
- 1. How to Make it: Brown sausage in a large skillet; drain most of fat. In this skillet you will scramble your eggs so just set it aside.
- 2. In a pot Mix gravy cook till thick or as directions on gravy, add sausage to gravy and keep warm. Heat another skillet and put some oil in, when hot Combine potatoes with Anaheim pepper,onions and spread evenly across the bottom of the skillet and cook till nice and brown. Whisk together eggs, water, milk, and butter; add mixture to skillet from cooking the sausage till eggs are fluffy and sprinkle with paprika, salt and pepper to taste. Now add eggs gently to potato skillet and mix and then stir in cheese to this mixture
- 3. Spoon potato and scrambled egg mixture onto your plates and top with Sausage Gravy. Serve Hot and Enjoy a hearty Country Breakfast
PERFECT SCRAMBLED EGGS
Easiest thing in the world, right? And sure, anyone can scramble eggs, but Perfect Scrambled Eggs...there are a few tricks of the trade: first, use a nonstick pan. Second, cook over low heat. Give yourself a little time. Third, undercook them! Cut the flame just before you think your eggs are done and let the carry-over heat finish cooking them. Fourth, butter. Lots of butter. That plus a touch of creme fraiche. Fifth, do not season with salt until the very end. Follow these rules and you will never have flabby, rubbery scrambled eggs again.
Provided by Bobby Flay
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Crack the eggs into a large bowl and whisk until light and frothy and uniform in color. Strain the eggs through a mesh strainer into a bowl. Whisk in the creme fraiche.
- Heat the butter in a large nonstick pan over medium-low heat until it melts. Add the eggs and gently mix using a heat resistant rubber spatula or a wooden spoon until soft curds form.
- Remove from the heat (the eggs will still be somewhat wet), season with salt and pepper and let the heat of the pan finish cooking them for another 1 minute. Gently fold in any of the Optional Additions just as the eggs are coming off the heat, if using.
EGG, SAUSAGE, BISCUITS AND GRAVY
Very filling and satisfying breakfast, brunch or dinner. Created this as a way to use up some Hard Boiled Easter Eggs. Fresh fruit is a perfect accompaniment.
Provided by KelBel
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook sausage and onions in a skillet until sausage is done. Drain grease. Add flour and coat meat mixture.
- In seperate bowl, combine milk, worcestershire sauce, and salt/pepper (to taste).
- Slowly stir in milk/seasoning mixture.
- Cook until gravy reaches desired thickness (Stirring frequently).
- Split biscuit in half on plate. Divide sliced hard boiled egg over top.
- Spoon gravy over biscuits and eggs.
Nutrition Facts : Calories 850.7, Fat 55.2, SaturatedFat 19.9, Cholesterol 341.5, Sodium 1665.2, Carbohydrate 45.3, Fiber 0.5, Sugar 1.6, Protein 41.5
EASY SAUSAGE GRAVY AND BISCUITS
Hot jumbo buttermilk biscuits with creamy sausage gravy are ready in just 15 minutes for a hearty, family-favorite breakfast.
Provided by JimmyDean
Categories Trusted Brands: Recipes and Tips Jimmy Dean
Time 15m
Yield 8
Number Of Ingredients 5
Steps:
- Bake biscuits according to package directions.
- Meanwhile, cook sausage in large skillet over medium heat 5-6 minutes or until thoroughly heated, stirring frequently. Stir in flour. Gradually add milk; cook until mixture comes to a boil and thickens, stirring constantly. Reduce heat to medium-low; simmer 2 minutes, stirring constantly. Season to taste with salt and pepper.
- Split biscuits in half. Place 2 halves on each of 8 plates; top with about 1/3 cup gravy.
Nutrition Facts : Calories 332.8 calories, Carbohydrate 30.8 g, Cholesterol 24.9 mg, Fat 18.7 g, Fiber 0.5 g, Protein 9.8 g, SaturatedFat 6.1 g, Sodium 718.3 mg, Sugar 7.7 g
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