One Pan Sausage Biscuit Gravy Cobbler Food

ONE PAN SAUSAGE BISCUIT GRAVY COBBLER

Steps:

• Preheat oven to 350 degree F.
• In a medium skillet, crumble sausage and cook just until browned. (If the sausage used produces enough sausage grease to pour from the skillet, drain the sausage then return the sausage to the skillet.)
• Sprinkle the flour over the cooked sausage and stir until flour is absorbed. Add seasoned salt, paprika, red pepper flakes and milk. Stir until well combined. Over medium-low heat, cook the gravy (stirring often) until gravy begins to thicken but is still a little soupy.
• Remove pan from heat and place biscuits evenly over the gravy.
• Brush the top of each raw biscuit with melted butter.
• Place skillet in the oven and bake until biscuits are golden on top.
• Transfer skillet to cooling rack (or cooled stovetop) and allow to set for 5 minutes.
• Serve and ENJOY!

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.

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.

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.

ONE-POT BISCUITS AND GRAVY

Steps:

• Preheat the oven to 350 degrees F.
• For the gravy: Melt 2 tablespoons of the butter in a large ovenproof pot or Dutch oven over medium heat. Add the sausage and cook until the sausage is well browned, 4 to 5 minutes. Add the onion and celery and cook until softened, 3 to 4 minutes. Add the garlic and cook 1 minute more.
• Increase the heat to high and stir in the broth, scraping any browned bits from the bottom of the pot. Cook until the broth is almost entirely evaporated.
• Reduce the heat to medium and add the remaining 2 tablespoons butter. When melted, sprinkle the flour over the surface of the pot and cook, stirring constantly, 3 to 4 minutes. Stir in the milk and bring to a simmer, stirring frequently. Once the mixture simmers it should noticeably thicken. Stir in the chives and season with salt and pepper. Turn off the heat and cover the pot.
• For the biscuit topping: Whisk the flour, baking powder, salt and cayenne together in a medium bowl. Add the butter and rub it into the flour until the mixture resembles coarse meal. Make a well in the center of the ingredients and add the buttermilk and egg. Whisk the mixture slightly with a fork, then mix it into the flour mixture until evenly combined.
• Remove the lid from the pot and crumble the biscuit mixture evenly over the surface. Sprinkle with the cheese if using. Bake until the sauce is bubbling and the biscuits are set, 35 to 40 minutes. Cool 5 to 10 minutes before serving.