Cheese Biscuits Sausage Gravy Food

BISCUITS AND RICH SAUSAGE GRAVY

Steps:

• Melt 1 tablespoon butter in a large skillet over medium-high heat, and brown sausage and mushrooms, breaking up sausage, about 6-8 minutes. Remove sausage and mushrooms with a slotted spoon and set aside, leaving the drippings in the skillet. (you should have about 2 tablespoons of drippings in the skillet, discard any more than that. If you haven't got enough, supplement with a little added butter).
• Reduce heat to medium-low. Add onion and saute for 1-2 minutes, until translucent. Sprinkle over flour and whisk constantly until mixture begins to turn golden brown.
• Combine half and half with milk and worcestershire sauce. Gradually whisk milk mixture into skillet; when the mixture has thickened and is just starting to bubble, return the sausage and mushrooms to skillet. Add garlic and season to taste with salt and pepper (adjust to suit your own taste, but remember you'll be adding the swiss cheese shortly). Reduce heat and simmer, covered, for about 15 minutes. Remove from heat and whisk in swiss cheese, until cheese has melted into sauce. (if your gravy is too thick, thin by whisking in a little more half and half or milk).
• Meanwhile, bake refrigerated biscuits according to instructions.
• To serve: Place 2 biscuits per person on a plate. Smother with rich sausage gravy. Sprinkle generously with parsley. Dig in!
• Enjoy with family!

SKILLET CHEDDAR BISCUITS AND SAUSAGE GRAVY

Steps:

• Heat oven to 400°F. In medium bowl, stir together Bisquick™ mix and the 1/2 cup milk; stir until well mixed. Stir in cheese. Set aside.
• In 10-inch cast-iron or ovenproof skillet, melt butter over medium-high heat. Add sausage; cook 5 to 7 minutes, stirring frequently, until no longer pink.
• Add flour; cook 1 to 2 minutes, stirring frequently, until thickened. Stir in 2 cups milk. Heat to boiling; boil 1 minute. Remove from heat.
• Drop biscuit dough in 8 large spoonfuls onto hot sausage gravy.
• Bake 14 to 16 minutes or until biscuits are golden brown.

BISCUITS AND SAUSAGE GRAVY

Steps:

• In a small skillet, cook sausage over medium heat until no longer pink, 3-5 minutes, breaking into crumbles; drain. Add butter and heat until melted. Add the flour, salt and pepper; cook and stir until blended. Gradually add the milk, stirring constantly. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with biscuits.

CHEESE BISCUITS & SAUSAGE GRAVY

Steps:

• In a medium size saucepan sauté margarine, onions, celery and dash of salt for 5 minutes.
• Add sausage and continue to cook until the sausage is fully cooked.
• Turn heat down and simmer another 10 minutes.
• Stir in flour and cook for 5 minutes, stirring constantly.
• The bottom of the pan will be brown with bits of stuck on meat and flour.
• The darker the crumbs stuck to the bottom, the more golden brown the gravy will be.
• Remove pan from heat and stir in milk, cream and cheese slices.
• Stir until you can not feel anything stuck to the bottom of the pan.
• Place back on low heat and bring to a simmer.
• The gravy will thicken as it cooks and may need a little extra milk if it is thicker than you like it.
• Simmer for 10 minutes or longer, being sure to stir often.
• Taste for seasonings, add salt and pepper if desired.
• Normally I don't add any as the sausage flavors the gravy just right.
• Instructions for Biscuits:Mix milk and lemon juice.
• Mix cheese with Bisquick, sugar and garlic salt.
• With a fork, stir in milk just until mixed.
• Biscuits can be rolled out and cut or just dropped by spoonfuls onto baking sheet.
• Bake at 350º for 10-12 minutes or until golden brown.
• After removing them from the oven, brush with melted margarine/butter if desired.

SAUSAGE BISCUITS

Steps:

• MIX TOGETHER USING HANDS.
• FORM INTO 1 TO 1/2 INCH BALLS.
• BAKE AT 350 FOR 20 TO 25 MINUTES TILL GOLDEN BROWN.
• EAT AND ENJOY.

SAUSAGE GRAVY

Steps:

• Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Remove sausage, drain and set aside.
• Pour off most of the fat from the pan, leaving about 2 to 3 tablespoons. Return pan to medium-low heat and add flour. Using a whisk, stir vigorously until roux forms, scraping bottom of pan. Reduce heat to low and let roux cook at least 5 minutes, stirring occasionally. Grandma always "burned" hers a little on purpose.
• Add milk in a stream, whisking the whole time. After adding about 2 1/2 cups, turn heat to medium and continue cooking, stirring constantly. Bring gravy to a boil and cook to desired thickness. Add more milk if a thinner gravy is desired. You may also add some of the cooked and crumbled sausage to the gravy.

BEST SAUSAGE GRAVY AND BISCUITS

Steps:

• Heat sausage in a large skillet over medium-high heat. Cook, crumbling with a spoon and stirring often, until browned and cooked through, 5 to 7 minutes.
• Add butter to skillet and melt. Sprinkle flour evenly over skillet and stir for 1 minute. Whisk in 2 1/2 cups milk and scrape up any bits off the bottom of the skillet. Bring mixture to a simmer.
• Reduce heat to low and cook, stirring often, until thickened, about 10 minutes. If mixture becomes too thick, thin slightly by adding more milk or water. Season with hot sauce, pepper, and salt; cook for 1 more minute.
• Serve immediately over hot biscuits.

CREAMY BISCUITS AND GRAVY

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Whisk 2 cups flour, baking powder, sugar, and salt together in a bowl; cut shortening into flour mixture with a pastry cutter until mixture is crumbly. Mix in egg and milk until incorporated. Turn dough out onto a well-floured work surface and knead for 1 minute.
• Roll dough out to a thickness of 3/4 to 1-inch thick, cut with a biscuit cutter, and place biscuits onto prepared baking sheet. Brush tops of biscuits with melted butter.
• Bake in the preheated oven until biscuits are golden brown, 8 to 10 minutes.
• Cook and stir sausage in a large skillet over medium heat until browned and crumbly, about 10 minutes. Drain excess grease. Stir 1/4 cup butter into sausage until butter has melted and mix in 1/4 cup flour until thoroughly combined. Pour evaporated milk and water into sausage mixture, bring gravy to a simmer, and reduce heat to low; simmer gravy until thickened, about 5 minutes. Season gravy with salt and black pepper to taste.
• Serve biscuits with sausage gravy.

SAUSAGE AND CREAM CHEESE BISCUIT BITES

Steps:

• Preheat oven to 375ºF. Lightly spray mini muffin pans with cooking spray, set aside.
• Cook sausage in a large skillet over medium-high heat until no longer pink. Drain fat.
• Stir together cooked sausage, cream cheese, Worcestershire sauce and shredded cheddar cheese.
• Remove biscuits from cans and split each biscuit into two. Place each biscuit round into muffin tin. Scoop sausage mixture into biscuit cups.
• Bake for 12 to 15 minutes, until biscuits are golden brown.

CHEESY SAUSAGE GRAVY

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain and remove sausage. In the same skillet, melt butter. Stir in flour and pepper until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly., Stir in soup until blended. Stir in eggs, mushrooms and sausage. Transfer to a 3-qt. slow cooker. Cover and cook on low for 7-8 hours. Stir; serve over biscuits.

BISCUITS AND SAUSAGE GRAVY BREAKFAST PIZZA

Steps:

• Heat a large skillet over medium heat. Cook and stir sausage in the hot skillet until browned, 5 to 7 minutes. Drain and discard grease. Stir in flour until dissolved; add 2 cups milk. Stir occasionally until gravy reaches desired consistency, about 10 minutes. Season gravy with black pepper.
• Preheat oven to 400 degrees F (200 degrees C).
• Place pizza crust on a baking sheet; brush with olive oil. Spread 1/2 of the gravy over the olive oil.
• Spray a large skillet with cooking spray; warm over medium-high heat. Whisk eggs and 1/4 cup milk together in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes.
• Top pizza with scrambled eggs and Cheddar cheese.
• Bake in the preheated oven until crust is golden brown and top is bubbling, 10 to 15 minutes.

SAUSAGE GRAVY AND BISCUITS

Steps:

• Cook sausage and onions in a skillet until sausage is done.
• Meanwhile, in a separate bowl, combine milk, Worcestershire sauce, and salt/pepper (to taste); set aside.
• When sausage/onion mixture is done,remove and drain excess grease.
• Return sausage/onion mixture back to skillet.
• Over medium/low heat, gradually add flour.
• Turn to coat sausage and cook until golden (approx).
• Return heat to medium.
• Slowly stir in milk/seasoning mixture.
• Cook until gravy reaches desired thickness (stirring frequently).
• Cook biscuits according to package directions.
• Serve gravy over biscuits split in half.

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.

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.