BISCUITS WITH CREAM GRAVY, SAUSAGE AND SCRAMBLED EGGS
Steps:
- Slice each biscuit in half and put a sausage patty on the bottom half of each. Top with cream gravy and parsley. Serve 2 biscuits per person with eggs on the side.
- Combine the pork, garlic, onion powder, sage, thyme and oil in a large bowl and season with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 8 hours to allow the flavors to meld.
- Form the mixture into 8 patties, each 1/2 inch thick. Heat a nonstick pan over medium-high heat. Cook the patties until golden brown and just cooked through, about 5 minutes per side.
- Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute without browning. Slowly whisk in the warm milk. Raise the heat to high and continue whisking until the sauce begins to thicken and the raw taste of the flour has been cooked out, about 5 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Serve warm.
- Put the milk in a small saucepan and bring to a simmer over medium heat.
- Preheat the oven to 450 degrees F. Line a large baking sheet with parchment paper.
- Combine the flour, baking powder, baking soda and salt in a large bowl. Cut in the cold butter using your fingers or a pastry cutter until the mixture resembles coarse meal. Add the buttermilk and mix gently until the mixture just begins to come together.
- Scrape the dough onto a lightly floured counter. Pat into a 10-by-12-inch rectangle, about 3/4 inch thick. Use a 2-inch round cutter to cut out biscuits. Press together the scraps and repeat.
- Place the biscuits 2 inches apart on the baking sheet; brush the tops with the cream and sprinkle with pepper (use 2 teaspoons total). Bake until light golden brown, 12 to 15 minutes. Brush the biscuits with the melted butter and transfer them to a wire rack to cool at least slightly.
HERBED SAUSAGE GRAVY OVER CHEESE BISCUITS
The gang at my house loves anything with biscuits, and this oregano flavored sausage gravy is the best we've ever tasted! It's a real favorite with my husband and two toddlers. -Lynn Crosby, Homerville, Ohio
Provided by Taste of Home
Time 35m
Yield 4 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 626 calories, Fat 31g fat (8g saturated fat), Cholesterol 46mg cholesterol, Sodium 1132mg sodium, Carbohydrate 65g carbohydrate (4g sugars, Fiber 2g fiber), Protein 20g protein.
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
CHEDDAR BISCUITS AND GRAVY
Steps:
- Preheat the oven to 425 degrees F.
- In a large mixing bowl, stir together the baking mix, melted butter and milk until just combined, then fold in the cheese. Drop the batter into 4 even mounds on a nonstick or parchment paper lined baking sheet. Bake until golden brown, about 10 to 12 minutes. In the meantime, warm the Sawmill Gravy in a small saucepan on the stove.
- To serve, split the biscuits in half and dress them with some gravy. Sprinkle with fresh parsley and serve hot.
CHEESE BISCUITS & SAUSAGE GRAVY
I use the lean Jimmy Deans Sausage and don't even have to drain away any grease. This is my own creation. Very easy and so delicious.
Provided by Diane in Nebraska
Categories Breads
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
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.
QUICK, EASY AND SPICY SAUSAGE GRAVY OVER GRITS OR BISCUITS
Great for breakfast served with scrambled eggs, or just enjoy it as is for a hearty lunch or have breakfast for dinner. This is so easy to make, 30 minutes or less and it is on the table. My friend took advantage of quick cooking grits, but you could easily serve this over croissants, toast, burritos, or even some "canned" biscuits as I did brushed with A spicy butter (see note below) - or just top some poached eggs. This is not my recipe - my girl friend got it from...her boy friend's sister who got it from "who knows where." However ... she made it for me and I thought it was absolutely delish! So, I just wanted to pass it on. I will definitely be making it again.
Provided by SarasotaCook
Categories < 30 Mins
Time 25m
Yield 6-8 , 6 serving(s)
Number Of Ingredients 10
Steps:
- Sausage -- In a medium sauce pan, saute the sausage, breaking it up as it cooks, on medium heat until cooked through. Make sure to drain the sausage well before making the rest of the sauce. I use hot breakfast sausage, but use what you like best).
- Once the sausage is drained well, return to the sauce pan and add the green chilies, scallions, cream, red pepper flakes, cumin and oregano. Mix well to combine and taste for any additional seasoning (salt or pepper). Let it simmer on medium to medium low for 4-5 minutes. The cream will help it thicken naturally.
- After the gravy cooks 4-5 minutes, stir in the cheese and heat through just to melt the cheese. This should be done just a few minutes before serving.
- Prepare the Base -- As I said, you can really use anything. Grits were excellent, croissants would be wonderful too. I happen to use Pillsbury (or a canned) biscuit, or you could certainly make your own too. I cooked the biscuits according to package directions. But NOTE, I brushed the biscuits (before baking) with a mix of butter, chili powder, and cumin for a little extra flavor.
- Serve -- Simply serve the gravy over your choice of the bottom layer. Garnish with extra cheese if you want and the extra scallion. A poached egg would be great, or even some scrambled eggs on the side. Just ENJOY!
BISCUITS AND GRAVY BREAKFAST CASSEROLE
Great for a large gathering, this hearty biscuits and gravy breakfast casserole features all the flavors of the southern classic, but in an easy casserole form.
Provided by Shauna
Categories Breakfast
Time 1h5m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F
- Layer chopped biscuit dough on the bottom of a greased 9 x 13-inch pan.
- Melt butter in a medium-sized skillet pan and add in the onion. Cook onion until translucent, about 3 minutes.
- Add in sausage and continue cooking until sausage is cooked through and no pink remains.
- Drain sausage and sprinkle it over the biscuits
- Whisk together cream, eggs, garlic powder, and oregano then pour over sausage
- Sprinkle shredded cheese on top of the egg mixture.
- Prepare gravy mix according to directions and pour 1 1/2 cups over cheese.
- Bake in the oven for 30 to 40 minutes or until bubbly and biscuits and eggs are cooked through.
- Serve warm.
Nutrition Facts : Calories 350 kcal, Carbohydrate 14 g, Protein 14 g, Fat 26 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 131 mg, Sodium 732 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 14 g, ServingSize 1 serving
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