CORNMEAL-SAGE BISCUITS WITH SAUSAGE GRAVY
Sage and cornmeal give the biscuits an interesting taste and texture, perfect for the turkey sausage gravy in this southern-style breakfast.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 450°F. Stir 1 3/4 cups Bisquick mix, the cornmeal, 2/3 cup milk and the sage until soft dough forms; beat 30 seconds. Drop by 12 spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown.
- While biscuits are baking, cook sausage in 2-quart saucepan over medium heat, stirring frequently, until no longer pink; drain. Sprinkle 1/4 cup Bisquick mix over sausage; stir in to blend. Gradually stir in 2 1/4 cups milk until well blended.
- Cook about 5 minutes, stirring frequently, until thickened. Stir in salt and pepper. Serve biscuits with sausage gravy.
Nutrition Facts : Calories 335, Carbohydrate 39 g, Cholesterol 40 mg, Fat 1, Fiber 1 g, Protein 16 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1390 mg
CORNMEAL-SAGE BISCUITS AND SAUSAGE GRAVY
This is an excellent version of an old countryside favorite. It includes make ahead instructions that could be helpful when you have friends and family gathered for holidays.
Provided by Annacia
Categories Breads
Time 42m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 450 degrees F. In a large bowl stir together flour, cornmeal, baking powder, sugar, cream of tartar, salt, the 2 tablespoons green onion, and the sage. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add buttermilk all at once. Using a fork, stir just until moistened.
- Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it just until dough holds together. Pat or lightly roll dough until 3/4 inch thick. Cut dough with a floured 2 1/2-inch round cutter; reroll scraps as necessary. Dip cutter into flour between cuts.
- Place dough rounds 1 inch apart on an ungreased baking sheet. Bake for 12 to 14 minutes or until golden. Remove biscuits from baking sheet. Cool slightly.
- To serve, split biscuits and place on serving plates. Top with Sausage Gravy. If desired, top with additional green onions.
- SAUSAGE GRAVY:.
- In a very large skillet cook bulk pork sausage and chopped onion over medium-high heat until meat is brown and onion is tender, using a wooden spoon to break up meat as it cooks. Do not drain.
- Sprinkle all-purpose flour over meat mixture; stir into the meat mixture. Cook and stir over medium heat for 1 minute. While whisking, gradually add milk. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Season with salt and pepper. Stir in snipped fresh thyme, if desired. Makes about 5 cups.
- TO MAKE AHEAD:.
- Prepare biscuits as directed; cool completely. Place biscuits in a resealable plastic freezer bag; seal, label, and freeze for up to 2 months.
- Prepare sausage gravy as directed. Place in an airtight container; seal and chill for up to 48 hours. To serve, thaw biscuits at room temperature (allow about 2 hours). If desired, preheat oven to 350 degrees F. Place biscuits on a baking sheet. Bake for 10 minutes. In a medium saucepan reheat sausage gravy over medium-low heat for 10 to 15 minutes or until heated through. If necessary, stir in additional milk to make desired consistency.
SAGE CORNMEAL BISCUITS
My family loves these outstanding savory biscuits with eggs and sausage at breakfast or with meat at dinner. They bake up light and tender and have just the right amount of sage. -Mary Kincaid, Bostic, North Carolina
Provided by Taste of Home
Time 30m
Yield 10 biscuits.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the first five ingredients. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. , Turn onto a lightly floured surface. Roll to 3/4-in. thickness; cut with a floured 2-in. biscuit cutter. Place 2 in. apart on an ungreased baking sheet. Bake at 450° for 10-12 minutes or until browned. Serve warm.
Nutrition Facts : Calories 163 calories, Fat 7g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 248mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
RESTAURANT STYLE SAUSAGE GRAVY AND BISCUITS
My own recipe for the tastiest and easiest comfort food breakfast.
Provided by Q
Categories Breakfast and Brunch Meat and Seafood Sausage
Time 35m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the sausage into a deep, heavy skillet over medium heat, and cook and stir until the sausage is browned and crumbly, about 15 minutes. Drain excess grease, and mix the sausage with the cream of mushroom soup and water. Bring to a boil, reduce heat to a simmer, and cook until the gravy has thickened, about 15 minutes.
- While gravy is simmering, pop open the can of biscuit dough, and gently separate biscuits. Place them onto a an ungreased baking sheet about 2 inches apart.
- Bake biscuits until golden brown, 13 to 17 minutes; split the biscuits in half, place onto serving plates, and ladle gravy over biscuits to serve.
Nutrition Facts : Calories 407.9 calories, Carbohydrate 31.4 g, Cholesterol 33 mg, Fat 25.5 g, Fiber 0.4 g, Protein 13 g, SaturatedFat 7.5 g, Sodium 1683.5 mg, Sugar 5.6 g
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
SAUSAGE SAGE BISCUITS
For an easy, savory breakfast treat, browned sausage and sage are folded into biscuit dough that's cut into squares. A generous grinding of black pepper in the mix and on top adds a bit of kick. The flaky biscuits are delicious on their own or stuffed with eggs: Scrambled, fried or poached are all great, but so is egg salad. If you'd like, you can garnish the biscuits with whole sage leaves. Simply brush the unbaked squares with a little melted butter, gently press on a sage leaf, and brush the leaf with a little more butter before baking.
Provided by Genevieve Ko
Categories dinner, quick breads, side dish
Time 1h
Yield 20 biscuits
Number Of Ingredients 10
Steps:
- Put the sausage in a large cast-iron or other heavy skillet. (If it's in links, squeeze it into the pan, and discard the casing.) Turn the heat to medium and cook, stirring and breaking the sausage into tiny bits, until browned and cooked through, about 8 minutes. If the sausage sticks to the pan, add 1/2 teaspoon neutral oil. Remove from the heat and cool to room temperature. You should have a scant 2 cups cooked sausage bits.
- Heat oven to 425 degrees. Line a large baking sheet with parchment paper.
- In a medium bowl, whisk the flour, baking powder, baking soda, salt and pepper.
- Add the butter and toss to coat with the dry ingredients. Using your fingers or a pastry cutter, press and cut in the butter until coarse crumbs form with some peanut-size pieces remaining. Toss in the chopped sage and sausage until evenly coated. Add the buttermilk and mix with a fork until no dry bits remain and mixture forms a mass.
- Lightly flour a work surface and turn the dough out onto it. With lightly floured hands or rolling pin, pat or roll the dough into an 8-by-10-inch rectangle (about 1/2-inch thick). Using a sharp knife or bench scraper, cut the dough into 2-inch squares. Put on the prepared sheet, spacing 1 inch apart.
- If the dough has softened, refrigerate or freeze until stiff. Brush the tops of the dough squares with butter and press a sage leaf onto each. Grind pepper on top.
- Bake until well risen, and the edges are just beginning to brown, about 20 to 25 minutes.
- Cool on the pan on a rack for 5 minutes. Serve warm or room temperature, wrapped in a napkin to eat out of hand.
Nutrition Facts : @context http, Calories 173, UnsaturatedFat 4 grams, Carbohydrate 17 grams, Fat 10 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 4 grams, Sodium 242 milligrams, Sugar 1 gram, TransFat 0 grams
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- Place dough rounds 1 inch apart on an ungreased baking sheet. Bake for 12 to 14 minutes or until golden. Remove biscuits from baking sheet. Cool slightly.
- To serve, split biscuits and place on serving plates. Top with Sausage Gravy. If desired, top with additional green onions.
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