Mamaws Good Ol Biscuits And Sausage Gravy Recipes

Steps:

• Heat a skillet to medium heat and brown sausage until crisp, 5 to 7 minutes a side. Reserve the fat in the pan and set aside the sausage. Add the butter to reserved fat and melt. Add the garlic and cook for 30 seconds. Whisk in the flour and cook until blonde, 2 to 3 minutes. Slowly whisk in the milk and some salt and pepper, and simmer until thickened, 3 to 5 minutes. When ready to serve, stir in the chopped chives.
• For the sandwich build: With a fork, carefully split a hot Grapevine KY Buttermilk Biscuit in half. On the bottom biscuits, drizzle some honey, and then place the sausage patties delightfully on top. Slather on some gravy and top with the other biscuit half -- simple, yet mind blowing.
• Preheat the oven to 425 degrees F. Place a heavy cast-iron skillet (preferably 12 inch) into the oven to preheat. Chill a large mixing bowl, pastry cutter, the flour and 1 stick of the butter in the freezer 15 minutes before assembling the biscuits.
• Add the flour to the chilled mixing bowl. Working quickly, cut 1 stick of the butter into the flour using the chilled pastry cutter (or your fingers); the goal here is pea-size balls of butter. In batches, add in the buttermilk until the dough is cohesive yet still moist. Turn the dough out onto a floured surface and lightly press into a 1-inch-thick round. Using a 2 1/2-inch biscuit cutter or the business end of a dry measuring cup, cut out 10 biscuits. (Use the extra dough to cook up a big piece of shortcake for dessert....strawberry shortcake!)
• Carefully remove the skillet from the oven and add the oil. Place the dough rounds into the hot skillet, right up against each other, and brush with the melted butter. Bake until golden brown, 15 to 25 minutes.

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.

Steps:

• Heat the oil in a large nonstick skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5 minutes.
• Add the scallion whites, garlic, allspice, 1/4 teaspoon salt and 1/4 teaspoon pepper; stir for 30 seconds. Add the flour and stir until toasted, about 1 minute. Pour in the milk and chicken broth and simmer, stirring, until thick, 4 to 5 minutes. Stir in the scallion greens and parsley. Cover and keep warm over low heat.
• Preheat a waffle iron to medium-high heat. Place 1 biscuit round into each section of your waffle iron, close gently (don't push down) and cook until golden and cooked through, 3 to 4 minutes. Repeat with the remaining biscuits.
• Place 2 biscuits on each plate and top with the sausage gravy.

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.

Steps:

• DIRECTIONS FOR BISCUITS: Preheat oven to 450 degrees.
• Cut shortening into flour until small dough pieces form and all flour mixture is blended. Slowly stir in milk and blend thoroughly. Form into large ball. Turn out onto lightly floured surface and knead a few turns (do NOT overknead). Form 8 to 10 individual biscuits in cup of hands; place in a greased 10-inch pie plate. Bake 12 to 15 minutes, until golden brown.
• DIRECTIONS FOR SAUSAGE GRAVY: Brown broken-up sausage in a large skillet. Drain off excess grease, leaving 1 to 2 tablespoons. Sprinkle flour over sausage and stir until flour disappears. Slowly add milk, stirring constantly. Add a dash or 2 of Worcestershire sauce and ground pepper; simmer for 20 minutes, stirring occasionally.
• Serve sausage gravy over biscuits.

Steps:

• Bake biscuits according to package directions.
• In a large frying pan, fry sausage. Break the sausage into small pieces using a potato masher as it is frying.
• Melt butter in frying pan and stir well.
• Sprinkle browned sausage with flour and stir until well mixed.
• Slowly add the milk, stirring constantly until thick and creamy.
• Add salt and pepper and stir until mixed.
• For each serving: Cut 2 biscuits in half and butter each half. Lay the halves on a dinner sized plate. Spoon sausage gravy over the biscuits. Serve.