BISCUITS AND SAUSAGE GRAVY
This is an old Southern biscuits and gravy recipe that I've adapted. Homemade sausage gravy is a classic, hearty breakfast that takes you on a trip to the South every time it's served. -Sue Baker, Jonesboro, Arkansas
Provided by Taste of Home
Time 15m
Yield 2 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 337 calories, Fat 27g fat (14g saturated fat), Cholesterol 72mg cholesterol, Sodium 718mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 0 fiber), Protein 10g protein.
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
BUTTERMILK BISCUITS N SAUSAGE GRAVY
Linda is right, these biscuits are so easy to make and rise in the oven to make a perfectly fluffy and flaky biscuit. The gravy is super easy and tasty too. This was a new way for us to cook sausage gravy and we were curious how it would turn out. Turns out leaving everything in the pan together works perfectly and saves time....
Provided by Linda Mericle
Categories Biscuits
Time 35m
Number Of Ingredients 11
Steps:
- 1. Set the oven temp to 450. Pan Prep: The kind of pan you use makes a difference with biscuits, oddly enough. For example, I do not recommend glass baking dishes for this. If that's all you have, reduce the heat to 400. The biscuits may not brown on the bottom as well. IF YOU HAVE IT, use a large cast iron skillet. Put 1 tbsp of Crisco or shortening in and set in the oven so as it heats and the shortening melts. This is an extra step that gives a crispy outside crust with a fluffy inside. It is not essential and this step can be skipped. Or you can bake them on a stone baking sheet. If so, reduce heat to 425. Or you can use a metal baking sheet. If so, try to double stack the baking sheets, putting one on top of the other to insulate the pan and keep it from burning the bottoms of the biscuits before they are done. Metal pans get very hot.
- 2. Whisk all the dry ingredients in a large mixing bowl. Cut the butter into the flour mixture. You can do this with a pastry cutter, 2 knives slashing against each other, you can squish the butter in with your fingers or you can pour it all into a food processor and pulse just a few times. So many options!
- 3. Start to pour in the buttermilk to the dry ingredients, mixing with a fork. You may not need all the buttermilk or you may even need more. You want the dough to be sticky, but not too wet that you cant handle it. If it is too wet, add a little more flour in. NOTE: if you don't have buttermilk, you can use milk. You will need less of it because it is not as thick. And, if you use milk, leave out the baking soda. The baking soda reacts with the acid in the buttermilk and is not needed if milk is used.
- 4. Flour a countertop, cutting board or something like that. Scoop out the dough and sprinkle some flour on it. Fold the dough over itself 2 or 3 times using your hands dipped in flour. Now pat the dough out to about an inch thick. The thicker the dough now, the higher the biscuits. Cut them with a biscuit cutter or a cleaned out empty can. Do not twist while cutting, just dip the cutter in flour, push down on the dough and pull up. If it sticks, just tap it out. Set the biscuits aside. Take the dough scraps, knead them together, pat out and cut out some more biscuits. Throw away any scraps after that.
- 5. When they are all cut, pull the hot skillet out of the oven and carefully(!!!) place each biscuit into the hot oil. You can put them pretty close together, but not touching. The closer they are the more the biscuits, as they start to expand, are forced into going up instead of out. Tall instead of short and wide. Carefully flip each biscuit over so both sides have oil. Place the pan (use lots of oven mitts!) back into the hot oven and set the timer for 10 minutes.
- 6. When the timer goes off, check them. If they are golden brown, remove from the oven. If not, rotate the pan because, remember, the back of the oven is hotter than the front. Keep an eye and they will soon be brown and ready to go.
- 7. SAUSAGE GRAVY: Cook the sausage, breaking it up with a spatula or wooden utensil into small clumps. When it is no longer pink and looks cooked, sprinkle on the flour. Cook this in, stirring for about 1 minute or so. Now add your milk, pouring in slowly, stirring and cooking on medium low heat. It will thicken up as it goes. If it is too thick, add a little more milk until it is the way you like it. Add some salt and pepper to taste.
- 8. Pour this over a cut open biscuit and enjoy!
EASY SAUSAGE GRAVY
Make and share this Easy Sausage Gravy recipe from Food.com.
Provided by beckpen
Categories Breakfast
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan, cook the sausage over medium heat until no longer pink.
- Stir in butter until melted.
- Sprinkle with flour.
- Gradually stir in milk, salt, and pepper.
- Bring to a boil.
- Cook and stir for 2 minutes.
- Serve over biscuits.
Nutrition Facts : Calories 423.2, Fat 27.4, SaturatedFat 13.1, Cholesterol 111.1, Sodium 290.7, Carbohydrate 15.9, Fiber 0.3, Protein 27.3
SAUSAGE GRAVY AND BISCUITS
Make and share this Sausage Gravy and Biscuits recipe from Food.com.
Provided by Kelly Cameron
Categories Breads
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 954.6, Fat 58, SaturatedFat 20.6, Cholesterol 119.3, Sodium 1516.5, Carbohydrate 72.4, Fiber 2.1, Sugar 2.8, Protein 34.5
BISCUITS WITH HERB BREAKFAST SAUSAGE GRAVY
I have my favorite Southern biscuits and gravy, but scaled it down and changed the seasonings for a decidedly Italian twist.
Provided by thedailygourmet
Time 30m
Yield 5
Number Of Ingredients 17
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.
Nutrition Facts : Calories 294 calories, Carbohydrate 27.2 g, Cholesterol 51.4 mg, Fat 15.7 g, Fiber 1 g, Protein 11.5 g, SaturatedFat 8.7 g, Sodium 755.3 mg, Sugar 5.1 g
BEST SAUSAGE GRAVY AND BISCUITS
For the best sausage gravy with biscuits, try this recipe at home and you won't even have to wait to order them at a restaurant. Creamy, meaty, and savory... each bite is nice and salty with a slight kick of spice from the hot sauce.
Provided by NicoleMcmom
Time 30m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 483 calories, Carbohydrate 34.1 g, Cholesterol 62.1 mg, Fat 30.6 g, Fiber 0.9 g, Protein 17.4 g, SaturatedFat 10.6 g, Sodium 1418.6 mg, Sugar 6.6 g
BISCUITS AND SAUSAGE GRAVY
Make this easy Biscuits and Sausage Gravy recipe! Ready in just 20 minutes, our biscuits & sausage gravy make an easy weekday or weekend breakfast option!
Provided by My Food and Family
Categories Dairy
Time 20m
Yield 8 servings
Number Of Ingredients 5
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.
Nutrition Facts : Calories 420, Fat 26 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 225 mg, Sodium 1080 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 17 g
EASY SAUSAGE GRAVY N BISCUITS
THIS IS QUICK N EASSSSY N DELICIOUS BREAKFAST OR ANYTIME DISH ;)
Provided by Lora DiGs @ansky714
Categories Other Breakfast
Number Of Ingredients 7
Steps:
- BAKE BISCUITS ACCORDN TO DIRECTIONS ON CAN. WHILE BISCUITS R BAKN...IN A SAUCEPAN OVER MED HEAT MELT BUTTER N THEN ADD FLOUR COMBINE USING A WHISK. COOK FOR TWO MINUTES.
- WHISK IN MILK N CONTINUE WHISKN UNTIL GRAVY STRTS TO THICKN.
- ADD SALT N PEPPER N CRUMBLED N COOKD SAUSAGE, N COOK FOR 1-2 MIN.
- POUR OVER BISCUITS N ENJOY :)
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