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.
SAUSAGE BISCUITS AND GRAVY
Often imitated, never duplicated. Just make sure that after you make this for breakfast, you have a window of opportunity to go back to bed, because you won't be able to do much after consuming this. Cast-iron skillet is preferred. I prefer the taste that the maple sausage lends to the dish, however you could easily substitute regular or sage sausage in lieu of the maple. Single ladies, sit back and wait for proposals of marriage!
Provided by chrisser27
Categories Breakfast and Brunch Meat and Seafood Sausage
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange biscuits about 1 1/2 inches apart on a baking sheet.
- Bake in the preheated oven until golden brown, 13 to 17 minutes. Slice cooked biscuits in half crosswise and keep warm.
- While biscuits are baking, crumble sausage into a large skillet over medium heat; cook, breaking meat apart, until no longer pink inside, about 10 minutes. Sprinkle sausage and pan drippings with flour and cook and stir until sausage is coated, about 1 more minute. Reduce heat to medium-low.
- Pour evaporated milk into sausage mixture, followed by milk; stir until thoroughly combined. Bring to a simmer, stirring constantly, and cook until gravy is your desired thickness, 3 to 5 minutes. Season with salt and ground black pepper. Stir butter into gravy until melted. Stir in more flour if gravy isn't thick enough.
- Place biscuits with cut sides up on serving plates; top with sausage gravy.
Nutrition Facts : Calories 947 calories, Carbohydrate 66.1 g, Cholesterol 128.5 mg, Fat 59.8 g, Fiber 0.2 g, Protein 38.4 g, SaturatedFat 21.3 g, Sodium 3110.9 mg, Sugar 19.6 g
BISCUITS AND RICH SAUSAGE GRAVY
Wondering what to make for Mother's Day that's comforting, delicious, and good to eat at any time of day? This version of the classic Biscuits and Gravy is kicked up a notch with the addition of portabella mushrooms and swiss cheese.
Provided by evelynathens
Categories < 60 Mins
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
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!
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.
BISCUITS AND GRAVY
Steps:
- In a large pot, add sausage and cook until browned and cooked through. Drain grease and add flour to sausage. Cook over medium-high heat until the sausage is well-coated with the flour. Add milk and stir until desired thickness and add salt and pepper, to taste. Serve with biscuits.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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
BISCUITS AND SAUSAGE GRAVY II
Make and share this Biscuits and Sausage Gravy II recipe from Food.com.
Provided by Tonkcats2
Categories Breads
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Prepare homemade biscuits or canned biscuits according to package directions.
- Crumble sausage into skillet and brown.
- Pour off excess grease leaving about 4 tablespoons drippings in the skillet. Add cornstarch to skillet; stir to loosen the crust bits in skillet. Slowly add the milk and continue to stir until creamy and smooth.
- Add more cold milk if gravy thickens too fast. Return cooked sausage to the gravy.
- Stir well to blend.
- Cut biscuits in half and spoon the sausage gravy on top.
Nutrition Facts : Calories 463.8, Fat 37, SaturatedFat 13.9, Cholesterol 82.8, Sodium 1093.4, Carbohydrate 13.9, Fiber 0.1, Protein 17.6
BISCUITS AND SAUSAGE GRAVY
Make this easy Biscuits and Sausage Gravy recipe! Ready in just 20 minutes, our biscuits & sausage gravy make an easy weekday or weekend breakfast option!
Provided by My Food and Family
Categories Dairy
Time 20m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Bake biscuits as directed on package. Meanwhile, cook sausage as directed on package.
- Melt butter in large nonstick skillet on low heat. Add eggs; cook 3 to 5 min. or until set, stirring occasionally. While eggs are cooking, heat gravy as directed on label.
- Split biscuits. Place bottom half of 1 biscuit on each of 8 plates; top with sausage patty and gravy. Cover with biscuit tops. Serve with eggs.
Nutrition Facts : Calories 420, Fat 26 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 225 mg, Sodium 1080 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 17 g
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
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