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
SUPER EASY SAUSAGE GRAVY
This is always a winner in our house. The gravy is not a really thick gravy, but the taste more than makes up for it. Serve over biscuits or toast.
Provided by Tami
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Pork Gravy
Time 30m
Yield 10
Number Of Ingredients 6
Steps:
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease, reserving about 2 tablespoons in the skillet. Reduce heat to medium-low.
- Stir flour, beef bouillon, and black pepper into sausage until evenly coated and grease is absorbed, 2 to 3 minutes. Gradually stir milk into sausage mixture; add Worcestershire sauce. Simmer gravy, stirring often, until thickened, 10 to 15 minutes.
Nutrition Facts : Calories 190.4 calories, Carbohydrate 10.2 g, Cholesterol 33.9 mg, Fat 11.8 g, Fiber 0.2 g, Protein 10.1 g, SaturatedFat 4.7 g, Sodium 594.3 mg, Sugar 4.9 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
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!
SUPER SAUSAGE GRAVY RECIPE
Provided by cookinmama
Number Of Ingredients 5
Steps:
- Crumble and cook sausage in large skillet over medium heat until browned. Stir in flour until dissolved. Gradually stir in milk. Cook gravy until thick and bubbly. Season with salt and pepper. Serve hot over biscuits. Refrigerate leftovers.
CREAMY SAUSAGE GRAVY
This Classic Sausage Gravy recipe is creamy, peppery, made from scratch, and just the perfect comfort food!
Provided by The Chunky Chef
Categories Breakfast
Time 20m
Number Of Ingredients 6
Steps:
- Brown sausage in a large skillet over medium high heat, crumbling as it browns.
- Leave the grease in the skillet and reduce the heat to medium low. (If you don't have much grease from your sausage, add 2 Tbsp unsalted butter to the skillet). Add in the flour, stirring to combine. Cook for 1 - 2 minutes.
- Pour in the milk, one cup at a time, stirring after each addition. Cook, stirring frequently, until gravy thickens to your desired consistency.
- Add seasoned salt, ground thyme and black pepper and stir to combine.
Nutrition Facts : Calories 430 kcal, Carbohydrate 19 g, Protein 21 g, Fat 29 g, SaturatedFat 12 g, Cholesterol 83 mg, Sodium 797 mg, Fiber 1 g, Sugar 14 g, TransFat 1 g, ServingSize 1 serving
3 INGREDIENT HOMEMADE SAUSAGE GRAVY
Delicious homemade sausage gravy is the perfect companion to biscuits or Texas toast. Best of all this easy recipe only has 3 ingredients and takes just 15 minutes start to finish!
Provided by Melissa Riker
Categories breakfast
Time 15m
Yield 6
Number Of Ingredients 4
Steps:
- In a medium skillet, brown the sausage until cooked through. Mash into small pieces as you cook.
- Add flour into the meat and stir to mix. Cook for one minute.
- Slowly pour in milk, stir continuously until gravy thickens to your desired consistency. Season with pepper to taste if desired.
Nutrition Facts : ServingSize 1/2 cup, Calories 305 calories, Sugar 7.5 g, Sodium 59.9 mg, Fat 9.8 g, SaturatedFat 5.4 g, Carbohydrate 57.3 g, Fiber 30.7 g, Protein 12.9 g, Cholesterol 2.5 mg
COUNTRY BISCUITS AND SAUSAGE GRAVY
Country Biscuits and Sausage Gravy is a southern staple, simple and flavorful recipe.
Provided by Shauna
Categories Breakfast
Time 35m
Number Of Ingredients 7
Steps:
- Bake biscuits according to package directions.
- In a large skillet, break up the ground sausage.
- Sprinkle with a teaspoon of pepper and cook until brown.
- Reduce heat and sprinkle flour over sausage; stir to coat.
- Slowly pour in whole milk and stir until thick.
- Remove from heat; sprinkle red pepper flakes and chives over top. Spoon over fresh biscuits.
- Garnish with chives and red pepper flakes.
Nutrition Facts : ServingSize 1 cup, Calories 486 kcal, Carbohydrate 15 g, Protein 24 g, Fat 36 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 100 mg, Sodium 800 mg, Fiber 1 g, Sugar 9 g, UnsaturatedFat 19 g
SUPER SAUSAGE GRAVY AND CHEATER BISCUITS
I had to name this recipe "Super" because it just is, and "Cheater", because no matter how hard I try, I just can't make a nice soft biscuit! So I use Mary B's frozen southern style biscuits, available where I live. A national chain just bought them up, and if they become available where you are, give them a try! They are like homemade! And although I can't make biscuits, I can make a good gravy to go on top of them. I usually only make enough gravy for 4 biscuits, because I only make for two....I also allow each person to have 2 slices of sausage! Adjust the recipe accordingly. If you have a hearty appetite, double it! I said 4 servings in my listing, but this only feeds one teenage boy!
Provided by breezermom
Categories < 30 Mins
Time 26m
Yield 4 serving(s)
Number Of Ingredients 5
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!
Nutrition Facts : Calories 663.6, Fat 46.4, SaturatedFat 16, Cholesterol 79.8, Sodium 1434.5, Carbohydrate 38.3, Fiber 1, Sugar 7.5, Protein 22.1
BEST EVER SAUSAGE GRAVY AND BISCUITS
Sausage Gravy and Biscuits is such a simple dish. Regardless of up are pro brunch, breakfast or dinner, there is really no wrong time to enjoy a hearty serving of homemade biscuits and gravy. Well maybe breakfast for dinner? I mean, let's be honest, is there a really a wrong time to enjoy a big plate full of biscuits and gravy?
Provided by MomSkoop Staff
Categories Breakfast
Time 33m
Number Of Ingredients 9
Steps:
- Preheat your oven according to the directions on the package for the biscuits or on the directions for your homemade biscuits.
- Either spray your cooking sheet with your favorite cooking spray or place a silicone mat on top of your baking sheet.
- Add a little bit of oil into your skillet and preheat your skillet on medium.
- When your skillet is ready to go, add in the sausage.
- As soon as the oven is ready, place the biscuits in the oven and set the timer accordingly.
- Cook the sausage until the meat thermometer reaches 160 degrees and until the pork is no longer pink.
- Once the biscuits are golden brown and done, remove them from the oven, and set them aside.
- When the sausage is thoroughly cooked, add the butter and mix together thoroughly.
- Next add the flour and stir the ingredients together and let the mixture cook for two minutes while stirring continuously.
- Then add in the reminder of the ingredients as well as the milk and whisk all of the ingredients together until everything is thoroughly combined.
- Bring to a boil and then lower the temperature to medium low. Whisk constantly for two minutes. As your are whisking the gravy, the gravy will start to thicken. Then remove from the heat.
- You can either serve up individually by slicing a biscuit in half, adding it to a plate and ladling on a big scoop of the delicious sausage gravy, or you can let everyone serve themselves. Enjoy!
GRANDMA'S CLASSIC BISCUITS AND SAUSAGE GRAVY
Steps:
- Brown the sausage in a large, deep skillet. I like to use a cast iron skillet. Cook the sausage on medium heat, breaking it up into pieces, cooking until no pink remains, about 10 minutes.
- When the sausage is cooked through add the unsalted butter and stir until melted. Next, add the flour and stir into sausage until dissolved.
- Pour the milk into the skillet with the sausage and raise heat the bring the mixture to a boil. Once boiling reduce heat and continuously whisk until the gravy begins to thicken. About 5 minutes.
- Add in spices and stir until combined. Taste and adjust gravy seasoning to you liking, then serve over top of warm biscuits, enjoy!
Nutrition Facts : Calories 452 kcal, Carbohydrate 30.5 g, Protein 16.2 g, Fat 29.6 g, SaturatedFat 14.4 g, Cholesterol 100 mg, Sodium 495 mg, Fiber 1 g, Sugar 5.2 g, ServingSize 1 serving
BISCUITS WITH DIRTY SAUSAGE GRAVY
Provided by Food Network
Categories main-dish
Time 50m
Yield 15 biscuits with gravy
Number Of Ingredients 15
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.
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