BUTTERMILK BISCUITS WITH SAUSAGE GRAVY
This version is a bit lighter than the traditional buttermilk biscuits, but no less tasty.
Provided by Virginia Willis
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 500 degrees F.
- In a bowl, combine 1 1/2 cups of the all-purpose flour, the whole wheat pastry flour, baking powder, salt and baking soda. Using a pastry cutter or two knives, cut the butter into the flour mixture until it resembles coarse meal. Combine the buttermilk and 1 tablespoon of the oil. Pour the buttermilk mixture into the flour mixture and gently mix until just combined.
- Turn the dough out onto a lightly floured surface. Knead lightly using the heel of your hand to compress and push the dough away from you, and then fold it back over itself. Give the dough a small turn and repeat eight or so times. (It's not yeast bread; you want to just barely activate the gluten, not overwork it.) Using a lightly floured rolling pin, roll the dough out 1/2 inch thick. Cut out rounds of dough with a 1 1/2-inch round cutter dipped in flour; press the cutter straight down without twisting so the biscuits will rise evenly when baked.
- Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the sausage and sprinkle with salt and pepper. Using a wooden spoon, break up the meat into small pieces. Cook until lightly browned, 3 to 5 minutes. Pour off any excess rendered fat. Add the onions and cook until clear and translucent, 3 to 5 minutes. Add the remaining 1/4 cup all-purpose flour and stir to combine and coat. Add the milk and season with salt and pepper. Bring to a boil and then reduce the heat to simmer. Let cook, stirring occasionally, until thick, about 5 minutes. Taste and adjust for seasoning with salt and pepper.
- Meanwhile, place the biscuits on an ungreased baking sheet about 1 inch apart. Bake until golden brown, 8 to 10 minutes. Transfer to a rack to cool just slightly. Split and serve hot with the sausage gravy.
COUNTRY SAUSAGE GRAVY AND BUTTERMILK BISCUITS
If you love Bob Evans Sausage Gravy, you'll love this even better... My family is from West Virgina and this is the recipe I have made for the past 30 years. I don't know why everyone has to make a big deal out of making gravy, it's probably the easiest dish to make, but every restaurant in town wants to add things,and it's just nasty.... I am known in this town for my gravy, In fact I have a couple friends that ask me to make them a batch of it to take on vacation with them to share with their families.. Here's what you do... It's so simple. but absolutely delicious... I make it just about every Sunday. If you like this, try my Breakfast Sausage Burrito with green chilies recipe. Your kids will LOVE IT!, and you can freeze them separately and use them daily... Enjoy! Let me know what you think. Email me.
Provided by therockmiester
Categories Breads
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 7
Steps:
- Before you get started, get your biscuit's on a pan following the pkg. directions.
- While your sausage if frying up, put your biscuits in the oven, by time your done make this, your biscuits will be done, and nice and hot.
- In a large frying pan, brown your sausage and break it up with a snake potato masher or fork.
- Once it is nicely browned, pull sausage to the sides of the pan so that the drippings drain into the middle.
- Spoon a 1/2 cup of the flour into the drippings and mix good till it's nice and brown, add a little more flour if need be.
- Once you have the flour browned, start folding in the sausage.
- Mix 2 cups water with 1 cup milk and stir together.
- Start slowly pouring the milk and water mix into the the sausage mixture,.
- Only pour what you need to get a nice consistency.
- (Tip): if you need to add more flour after the milk and water have been added, you need to add the flour to a little cool water, stir till smooth, then add that to your sausage mixture, otherwise like any other gravy, you will get flour lumps.
- Use your judgement on adding more milk or water to your taste.
- * Don't forget: heat of flame must be at least Medium High heat so that the flour will expand and smooth out.
- Once you get it to how you like it, turn your heat down, you don't want to burn your gravy. AND -- the gravy will thicken as it sits, so don't make it too thick.
- Add salt and pepper and a teaspoons of sage. (the sage is to your taste also, but we've been using it since I was born., and it just makes it wonderful. If you like Bob Evans sausage gravy, you love this even more).
- Pour over freshly baked buttermilk biscuits -- or your own.
- ( but if your making your own, make them first before you even think of making this gravy).
- Enjoy!
SOUTHERN FRIED EGGS OVER BUTTERMILK BISCUITS WITH SAUSAGE GRAVY
This shamelessly rich, homey classic is too often mediocre, but it's memorable when made well. Success lies in a creamy gravy tinged with the faint heat of cayenne, eggs sunny-side up, plenty of pepper, and tender, flaky, tangy biscuits.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 6
Steps:
- Heat 1 tablespoon oil or butter in a large skillet over medium-high heat. Crack 4 eggs into skillet, and cook, uncovered, until whites are set, about 2 minutes. (If you prefer to cook your yolks further, cover skillet.) Transfer to a plate. Repeat. Arrange 1 or 2 biscuits on each plate. Top with gravy. Place 1 egg on each biscuit. Season with salt, pepper, and hot sauce.
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
More about "buttermilk biscuits with eggs and sausage gravy food"
BUTTERMILK BISCUITS AND SAUSAGE GRAVY
From melissassouthernstylekitchen.com
5/5 (2)Total Time 40 minsCategory Breakfast, Brunch, Main CourseCalories 705 per serving
- To make the biscuits: Preheat the oven to 450°F and line a baking sheet with parchment paper. Sift together the dry ingredients in a mixing bowl.
- Cube the shortening or butter, then cut it into the dry ingredients. You can do this by hand with a pastry blender or with your food processor, Pulse until it becomes crumbly and resembles peas.
- Stir in the cold buttermilk, just until the dough is thoroughly moistened. Sometimes I use 3/4 cup and sometimes as much as 1 cup of buttermilk. The dough shouldn't be overly wet, but, slightly sticky.
- Roll out on a lightly floured surface about 3/4 inches thick and cut into rounds. Brush off an excess flour.
BISCUITS AND SAUSAGE GRAVY - COOKING CLASSY
From cookingclassy.com
5/5 (2)Total Time 20 minsCategory BreakfastCalories 519 per serving
BUTTERMILK BISCUITS AND SAUSAGE GRAVY RECIPE - FOOD
From foodandwine.com
3.5/5 (2)Category BreakfastServings 10Total Time 1 hr
BUTTERMILK BISCUITS AND COUNTRY GRAVY - THE …
From thesouthernladycooks.com
ULTIMATE BISCUITS AND GRAVY CASSEROLE - BAKING BEAUTY
From pinterest.com
BUTTERY BUTTERMILK BISCUITS AND CREAMY SAUSAGE GRAVY - AT MIMI'S …
From atmimistable.com
BUTTERMILK BISCUITS AND PAT LAFRIEDA’S SAUSAGE GRAVY
From foodandwine.com
SOUTHERN BUTTERMILK BISCUITS AND SAUSAGE GRAVY - MY KITCHEN …
From mykitchenescapades.com
BUTTERMILK BISCUITS WITH EGGS AND SAUSAGE GRAVY : RECIPES : …
From cookingchanneltv.cel30.sni.foodnetwork.com
THIS BUTTERMILK BISCUIT WITH SAUSAGE GRAVY RECIPE IS SIMPLY
From yahoo.com
SAUSAGE GRAVY WITH BUTTERMILK BISCUITS RECIPE - HOW TO …
From theblackpeppercorn.com
BUTTERMILK BISCUITS WITH EGGS AND SAUSAGE GRAVY : RECIPES …
From cookingchanneltv.com
BUTTERMILK BISCUITS WITH SAUSAGE GRAVY - COMPLETELY …
From completelydelicious.com
BUTTERMILK BISCUITS WITH SAUSAGE GRAVY - THE WASHINGTON POST
From washingtonpost.com
BISCUITS AND GRAVY CASSEROLE - SALTY SIDE DISH
From saltysidedish.com
BUTTERMILK BISCUITS WITH SAUSAGE GRAVY - FOOD52
From food52.com
BISCUITS AND GRAVY RECIPE - SIMPLY RECIPES
From simplyrecipes.com
BISCUITS AND GRAVY CASSEROLE WITH SAUSAGE AND EGGS - PINTEREST
From id.pinterest.com
BEST BISCUITS AND GRAVY RECIPE - BELLY FULL
From bellyfull.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love