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
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.
SAUSAGE BREAKFAST GRAVY (FOR BISCUITS)
I've found that adding a little cream to the sausage gravy makes all the difference in the world! Easy (and delicious) biscuit recipe = Recipe #263699
Provided by Galley Wench
Categories Breakfast
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Saute sausage in a large saucepan over medium heat until done.
- Drain off excess grease.
- Stir in the butter until its melted; stir in sage.
- Slowly sprinkle flour over the sausage, stirring continuously until the flour has coated the sausage.
- Gradually stir in the milk, and worchestershire.
- Bring the gravy to a boil and cook and stir for 2 minutes until thickened.
- Stir in cream as desired.
- Serve immediately.
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.
RESTAURANT STYLE SAUSAGE GRAVY AND BISCUITS
My own recipe for the tastiest and easiest comfort food breakfast.
Provided by Q
Categories Breakfast and Brunch Meat and Seafood Sausage
Time 35m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the sausage into a deep, heavy skillet over medium heat, and cook and stir until the sausage is browned and crumbly, about 15 minutes. Drain excess grease, and mix the sausage with the cream of mushroom soup and water. Bring to a boil, reduce heat to a simmer, and cook until the gravy has thickened, about 15 minutes.
- While gravy is simmering, pop open the can of biscuit dough, and gently separate biscuits. Place them onto a an ungreased baking sheet about 2 inches apart.
- Bake biscuits until golden brown, 13 to 17 minutes; split the biscuits in half, place onto serving plates, and ladle gravy over biscuits to serve.
Nutrition Facts : Calories 407.9 calories, Carbohydrate 31.4 g, Cholesterol 33 mg, Fat 25.5 g, Fiber 0.4 g, Protein 13 g, SaturatedFat 7.5 g, Sodium 1683.5 mg, Sugar 5.6 g
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
FLAVORFUL SAUSAGE GRAVY AND BISCUITS FOR A COLD MORNING
Posting here for "Annie". I don't use anything but Hot breakfast sausage, (Jimmy Dean's but I'm sure there are others out there), for the Sausage Gravy. Great flavor, just enough heat and the kids (even the big one) milled it. LOL. Note: Prep time does not include making the biscuits.
Provided by NoeleenCleary
Categories Breads
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- In a large skillet, over medium-high heat, cook sausage until browned and cooked through, crumbling and breaking it up as it cooks.
- Sprinkle flour over the sausage and drippings and stir until all flour is dissolved and incorporated. Cook for a minute or two longer.
- Slowly stir in milk, stirring constantly. Cook, stirring constantly, over medium-high heat until thick and bubbly. **Note** If the gravy is too thick for you at this point you can add more milk in 1/8 cup increments.
- Remove from heat. Taste gravy and season with salt and pepper as desired.
- Serve over hot biscuits that have been split open on the plate.
Nutrition Facts : Calories 1070.7, Fat 67.8, SaturatedFat 23.2, Cholesterol 155.6, Sodium 3025, Carbohydrate 67.7, Fiber 0.3, Protein 45.5
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
BISCUITS AND SAGE SAUSAGE GRAVY
WARNING:You will want to lick the plate clean after tasting these biscuits and gravy! It has been a family recipes for over 110 years. I find using the fatty sausage mild or hot from Jimmy Dean works great. He has a sage sausage but I never use it. It just doesn't taste as good. Enjoy!
Provided by Chef Florida Janie
Categories Breads
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
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!
Nutrition Facts : Calories 637.6, Fat 49.9, SaturatedFat 21.4, Cholesterol 124.9, Sodium 1124.4, Carbohydrate 24.9, Fiber 0.8, Sugar 9.3, Protein 21.7
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