Biscuits With Herb Breakfast Sausage Gravy Food

BISCUITS WITH HERB BREAKFAST SAUSAGE GRAVY

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Pour milk into a measuring cup and add vinegar; set aside until milk curdles, 5 to 10 minutes.
• Whisk together flour, baking powder, baking soda, sea salt, oregano, basil, and thyme in a large bowl. Cut in cold butter using a pastry cutter until mixture resembles coarse crumbs.
• Make a well in the dry ingredients and stir gently with a wooden spoon while pouring in 1/4 cup curdled milk at a time. Stop adding milk when it resembles a slightly tacky but moldable dough, stirring until just combined. You may not need all of the milk.
• Turn mixture onto a lightly floured surface, dust the top with a bit of flour, and then very gently turn the dough over on itself 5 to 6 times. Form dough into a 1-inch thick disc, handling as little as possible.
• Using a 1-inch thick dough cutter, push straight down through the dough, then slightly twist. Repeat and place biscuits on a baking sheet in 2 rows, making sure they just touch; this will help them rise uniformly. Gently reform the dough and cut out 1 or 2 more biscuits.
• Bake in the preheated oven until fluffy and slightly golden brown, 10 to 15 minutes.
• While biscuits are baking, cook sausage in a skillet over medium heat until browned, using a wooden spoon to break it up as it cooks, about 5 minutes.
• Stir butter in a saucepan until melted. Mix in flour, salt, and seasoning. Cook and stir for 1 minute. Whisk in milk and continue cooking and stirring until gravy has thickened. Cook and stir for 1 minute more. If mixture is too thick, add in enough chicken broth until gravy has desired consistency. Serve gravy immediately over split biscuits.

EASY SAUSAGE GRAVY AND BISCUITS

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.

HERBED BISCUITS WITH SAUSAGE GRAVY

Steps:

• Preheat oven to 450 degrees. In a large bowl, combine flour, baking soda, baking powder and salt. Using a pastry cutter (I just use my hands) cut the butter into the flour mixture until it resembles coarse sand.
• Stir in the buttermilk, scallions and parsley until just combined. Do not over mix. Dough may still be slightly sticky.
• Turn dough onto a floured work surface. Gently pat the dough out to 1/2 inch thick. Fold the dough over 3 or 4 times and pat it down again to about 3/4 inch thick.
• Cut out biscuits using a round cutter or glass. Press out dough scraps to cut additional biscuits.
• Place biscuits on a lightly greased baking sheet and bake for 10-12 minutes, or until golden brown.
• Meanwhile, make the gravy by heating olive oil in a large skillet over medium high heat. Add the scallion whites and sauté them for about 1 minute, or until tender.
• Add the sausage, breaking it up with a wooden spoon as it cooks. Cook for 8-10 minutes, or until sausage is no longer pink.
• Add the butter to the skillet and stir until melted. Stir in the flour and cook for a few minutes more. Stir in the milk and cream and bring to simmer. When the gravy has thickened, stir in the cayenne, salt and pepper.
• Serve gravy over sliced biscuits. Garnish with parsley if desired.

HERBED SAUSAGE GRAVY OVER CHEESE BISCUITS

Steps:

• Preheat oven to 450°. Whisk flour, baking powder and salt. Stir in milk and oil just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times. Roll to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place a pinch of oregano in the center of each biscuit; top with a cheese cube. , Moisten edge of dough with water and pull up over cheese, forming a pouch; pinch tightly to seal. Place seam side down on a lightly greased baking sheet, pressing down lightly. Bake until golden brown, 12-15 minutes., Meanwhile, in a large cast-iron or other heavy skillet, cook sausage over medium heat until no longer pink; drain. Stir in milk and oregano. Mix flour and water until smooth; add to sausage mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve gravy with biscuits.

SAUSAGE GRAVY

Steps:

• With your finger, tear small pieces of sausage and add them in a single layer to a large heavy skillet. Brown the sausage over medium-high heat until no longer pink. Reduce the heat to medium-low. Sprinkle on half the flour and stir so that the sausage soaks it all up, then add more little by little. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly.
• Cook the gravy, stirring frequently, until it thickens. (This may take a good 10 to 12 minutes.) Sprinkle in the seasoned salt and pepper and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in another 1/2 cup of milk or more if needed. Taste and adjust the seasoning.
• Spoon the sausage gravy over warm biscuits and serve immediately!

BISCUITS WITH DIRTY SAUSAGE GRAVY

Steps:

• For the sausage gravy:
• In a large heavy bottom pot melt the tablespoon of butter and brown the sausage for about 5 minutes. Add the heavy cream and bring to a simmer. Once at a simmer, add the hot sauce, Worcestershire sauce and maple syrup. Simmer the gravy for 15 minutes and season with salt and pepper, to taste.
• For the biscuits:
• Preheat oven to 425 degrees F.
• In a bowl sift together the dry ingredients. Add the butter and incorporate the flour into it until the texture is consistent. Pour the milk into the flour mixture and mix with a fork until the dough begins to come together.
• Turn the dough out onto a lightly floured surface and roll out until it's about 1-inch thick. Cut the dough vertically and then horizontally, yielding approximately 15 square biscuits. Lay the biscuits out on a baking sheet lined with parchment paper. Glaze the top of each biscuit with a little bit of cream and place the sheet in the oven for 12 to 15 minutes, or until the biscuits turn golden in color.
• Assemble by placing a biscuit on a plate and covering it with about 1/2 a cup of the sausage gravy.

SAUSAGE GRAVY & BISCUITS

Steps:

• Thaw out sausage and brown and drain.
• Add 1/2 stick of butter and let it melts.
• Add 1/4 cup flour and mix together, making sure that the sausage is coated well.
• Slowly at milk and let it get thick. Add more if necessary.
• Add salt and pepper to taste.
• Bake biscuits separately and cover biscuits with the sausage gravy.

BISCUITS AND SAUSAGE GRAVY

Steps:

• Bake biscuits as directed on package. Meanwhile, cook sausage as directed on package.
• Melt butter in large nonstick skillet on low heat. Add eggs; cook 3 to 5 min. or until set, stirring occasionally. While eggs are cooking, heat gravy as directed on label.
• Split biscuits. Place bottom half of 1 biscuit on each of 8 plates; top with sausage patty and gravy. Cover with biscuit tops. Serve with eggs.

SAUSAGE BREAKFAST GRAVY (FOR BISCUITS)

Steps:

• Saute sausage in a large saucepan over medium heat until done.
• Drain off excess grease.
• Stir in the butter until its melted; stir in sage.
• Slowly sprinkle flour over the sausage, stirring continuously until the flour has coated the sausage.
• Gradually stir in the milk, and worchestershire.
• Bring the gravy to a boil and cook and stir for 2 minutes until thickened.
• Stir in cream as desired.
• Serve immediately.