Pretty Damn Amazing Biscuits With Sausage Gravy Recipe 425 Food

BISCUITS WITH DIRTY SAUSAGE GRAVY

Steps:

• For the sausage gravy:
• In a large heavy bottom pot melt the tablespoon of butter and brown the sausage for about 5 minutes. Add the heavy cream and bring to a simmer. Once at a simmer, add the hot sauce, Worcestershire sauce and maple syrup. Simmer the gravy for 15 minutes and season with salt and pepper, to taste.
• For the biscuits:
• Preheat oven to 425 degrees F.
• In a bowl sift together the dry ingredients. Add the butter and incorporate the flour into it until the texture is consistent. Pour the milk into the flour mixture and mix with a fork until the dough begins to come together.
• Turn the dough out onto a lightly floured surface and roll out until it's about 1-inch thick. Cut the dough vertically and then horizontally, yielding approximately 15 square biscuits. Lay the biscuits out on a baking sheet lined with parchment paper. Glaze the top of each biscuit with a little bit of cream and place the sheet in the oven for 12 to 15 minutes, or until the biscuits turn golden in color.
• Assemble by placing a biscuit on a plate and covering it with about 1/2 a cup of the sausage gravy.

BLACK PEPPER BISCUITS AND SAUSAGE GRAVY

Steps:

• For the biscuits: Preheat the oven to 450 degrees F.
• In a large bowl, sift together the flour, baking powder, salt and baking soda. With your fingers, work the butter into the flour until the mixture resembles large crumbs. Mix in the buttermilk, stirring just until a dough forms.
• Turn the dough out onto a lightly floured work surface and pat into a 1-inch-thick disk. Cut out 10 to 12 biscuits using a 2 1/2-inch cutter or a glass of equal size. Reuse the scraps.
• Arrange the biscuits on a parchment-lined baking sheet. Brush the tops with heavy cream and sprinkle with black pepper. Bake until golden brown and cooked through, 10 to 12 minutes.
• For the gravy: Heat a large skillet over medium heat. Add the sausage and cook until browned, breaking it up into small pieces, 10 to 12 minutes. Transfer the sausage to a bowl using a slotted spoon.
• Add the butter and flour to the skillet and cook, stirring, for about 1 minute. Pour in the milk, bring to a simmer, and cook until thickened, stirring and scraping the bottom of skillet constantly, about 5 minutes. Season with salt and pepper. Add the reserved sausage and mix until fully combined.

PRETTY DAMN AMAZING BISCUITS WITH SAUSAGE GRAVY RECIPE - (4.2/5)

Steps:

• Prepare biscuits according to package directions. Meanwhile, brown sausage in 2 tablespoons butter over medium-high heat. When sausage is cooked through, reduce heat to medium and add cream cheese, stirring to melt and combine. Add milk to desired thickness (I like a thick gravy, so I usually only use about 1/2 cup). Add salt and pepper and heat until bubbly. Serve over open-faced buttered biscuits.

SAUSAGE GRAVY AND BISCUITS

Steps:

• Gravy:.
• Melt butter. Add flour. Mix well until no lumps are left.
• Gradually add milk to make a thick gravy. Add sausage, salt and pepper to taste.
• Biscuits:.
• Combine all dry ingredients. Cut in shortening. Add milk.
• Roll out and cut into desired size.
• Bake at 450 degrees for about 12 minutes.
• To serve- split biscuits and top with sausage gravy.

BISCUITS AND SAGE SAUSAGE GRAVY

Steps:

• Fry sausage in large skillet. Crumble sausage as you go.
• Add sage.
• When sausage is completely cooked, add flour a little at a time soaking up the grease from the sausage. Stir it around. DO NOT DRAIN GREASE! Depending on how lean your sausage is you may need more or less flour. More will make it thicker. If the sausage is too lean, cut back on the milk.
• Keeping burner on medium low heat, Add milk a little at a time. Constantly stirring.
• Add cream. Your gravy should be thickening. If it is too thin, add some flour and small amount of milk in a cup. Stir and add slowly until desired gravy thickness is achieved.
• Add salt and pepper to taste. The more pepper you add, the more the flavor comes out and makes your gravy a little hotter.
• Pour over fresh hot biscuits. Warning: They may lick the plate clean!

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!

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.

SUPER SAUSAGE GRAVY AND CHEATER BISCUITS

Steps:

• First, cut 4 sausage patties off your sausage roll. Cook until done. Remove and keep warm. (This is optional, if you don't want a sausage patty on the side, you can just cut off enough sausage from the roll to equal 4 sausage patties -- my son always ask for a sausage patty on the side LOL).
• Preheat the oven to 400 degrees and cook your biscuits.
• Place the rest of the sausage in the skillet (do not use a non stick skillet, they don't make good gravy -- cast iron is preferred!) Break up the sausage so that it is in small pieces. Cook until there is no longer any pink color in the sausage. Remove any grease over 2 1/2 tbsp, but do not remove more than that!
• Reduce the heat to low, and slowly stir in the flour. Stir until blended, and cook for about 1 minute.
• Slowly stir in the milk, increasing the heat to medium high until boiling. You must constantly stir to keep from getting lumps in your gravy! Once it is boiling, reduce the heat, and continue to stir until your gravy reaches the desired consistency. For my house, this takes about 10 to 15 minutes, depending on the amount of grease in the sausage. Be sure to check your biscuits to make sure they are not getting overdone -- remove them from the oven when they are at your desired brownness.
• Once the gravy has reached your desired thickness, sprinkle in the salt and pepper according to your taste. I've never tested this, but my mama and grandmama told me that if you add the salt and pepper too early, your gravy will be "flat". I don't know what that means, but I'm not about to break their rule!