SKILLET CHEDDAR BISCUITS AND SAUSAGE GRAVY
You might already have a biscuits and gravy recipe, but once you try our easy, all-in-one-skillet version with Cheddar-spiked biscuits, you'll wonder why you haven't been making it this way all along!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. In medium bowl, stir together Bisquick™ mix and the 1/2 cup milk; stir until well mixed. Stir in cheese. Set aside.
- In 10-inch cast-iron or ovenproof skillet, melt butter over medium-high heat. Add sausage; cook 5 to 7 minutes, stirring frequently, until no longer pink.
- Add flour; cook 1 to 2 minutes, stirring frequently, until thickened. Stir in 2 cups milk. Heat to boiling; boil 1 minute. Remove from heat.
- Drop biscuit dough in 8 large spoonfuls onto hot sausage gravy.
- Bake 14 to 16 minutes or until biscuits are golden brown.
Nutrition Facts : Calories 480, Carbohydrate 21 g, Cholesterol 75 mg, Fat 4, Fiber 0 g, Protein 16 g, SaturatedFat 15 g, ServingSize 1 Servings, Sodium 980 mg, Sugar 4 g, TransFat 0 g
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
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
BISCUIT AND SAUSAGE GRAVY SKILLET
Biscuits & Sausage Gravy Skillet is a 2013 Bisquick Family Favorites Recipe Contest award-winning recipe developed by Ashley Patterson, 3rd Place, Ohio State Fair (Columbus, OH).
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. In medium bowl, stir together Bisquick mix, sugar, salt and butter until crumbly. Add buttermilk; stir until well mixed. Set aside.
- In 10-inch cast-iron or ovenproof skillet, cook sausage over medium-high heat 5 to 7 minutes or until no longer pink. Meanwhile, in medium bowl, stir together gravy mix and milk with whisk until well blended. Add gravy mixture to cooked sausage. Cook 2 to 4 minutes, stirring constantly, until gravy thickens. Stir in hard-cooked eggs; mix well.
- Drop biscuit dough by large spoonfuls onto hot sausage gravy.
- Bake 25 to 30 minutes or until biscuits are golden brown. Cut into 8 wedges.
Nutrition Facts : Calories 620, Carbohydrate 54 g, Cholesterol 160 mg, Fat 6, Fiber 1 g, Protein 18 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 1480 mg, Sugar 18 g, TransFat 4 g
SAUSAGE AND CHEDDAR SOUR CREAM GRAVY
I came up with this gravy to go with biscuits for DH's breakfast with things I had on hand. The sour cream makes it extra creamy!
Provided by under12parsecs
Categories Breakfast
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook and crumble sausage in a medium skillet over medium heat if not using precooked sausage. When no longer pink add all spices.
- Add butter to skillet and melt. If your sausage had more fat, you may not need all/any butter. Sprinkle flour over pan and whisk to get rid of any lumps and mix with butter. Cook 1 minute.
- Add all milk at once, whisking to ensure gravy stays smooth. Reduce heat to med-low.
- Add sour cream and cheese. Continue cooking til cheese is melted. Serve over hot biscuits.
Nutrition Facts : Calories 214.8, Fat 17.3, SaturatedFat 9.7, Cholesterol 67, Sodium 246.4, Carbohydrate 8.1, Fiber 0.2, Sugar 0.3, Protein 7
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
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SAUSAGE GRAVY CASSEROLE WITH CHEDDAR-CORNMEAL BISCUITS
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4.5/5 (2)
- Prepare the gravy: Coat a 13- x 9-inch baking dish with cooking spray; set aside. Cook sausage, onion, and bell pepper in a large skillet over medium, stirring often, until sausage is crumbled and browned and vegetables are tender, 10 to 12 minutes. Transfer mixture to a plate lined with paper towels to drain. Wipe skillet clean.
- Add butter to cleaned skillet; cook over low, whisking often, until melted. Whisk in all-purpose flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk. Increase heat to medium. Cook, whisking occasionally, until thick and bubbly, 8 to 10 minutes. Stir in sausage mixture and salt; remove from heat. Spoon into prepared baking dish. Cool completely, about 45 minutes.
- Meanwhile, prepare the biscuits: Whisk together self-rising flour and cornmeal in a large bowl. Add butter cubes; cut into flour mixture using a pastry blender or 2 forks until mixture is crumbly and resembles small peas. Stir in cheese and 2 tablespoons of the chives. Stir in cream until ingredients are just moistened. Turn dough out onto a floured work surface, and lightly knead until dough comes together, 3 or 4 times. Pat dough into an 8- x 6-inch rectangle. Cut into 12 (2-inch) squares, and cut each square in half diagonally. Cover; chill until ready to use. Arrange biscuits spaced ¼ to ½ inch apart on top of cooled gravy.
- Preheat oven to 350°F. Bake until casserole is bubbly and biscuits are golden brown, about 40 to 45 minutes. Remove from oven. Brush tops of biscuits with melted butter; sprinkle with remaining 2 tablespoons chopped chives. Serve hot.
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4/5 (6)Total Time 45 mins
- Preheat oven to 350°F. Place sausage in a cast-iron skillet over medium. Cook, stirring often, until sausage crumbles and is no longer pink, about 6 minutes. Transfer to a plate lined with paper towels to drain. Wipe skillet clean. Reduce heat to low, and add butter to skillet. Cook until melted. Whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk. Increase heat to medium, and cook, whisking constantly, until thickened and bubbly, 10 to 12 minutes. Stir in cooked sausage, salt, and pepper. Arrange 8 biscuits in a circle on top of sausage mixture, leaving about 1/2 inch around edge of skillet. Place 1 biscuit in the middle.
- Bake in preheated oven until biscuits are browned and gravy is bubbly, 20 to 25 minutes. Let stand 10 minutes.
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