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
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
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 STUFFED BISCUITS
The perfect breakfast comfort food, biscuits and gravy, becomes gravy IN biscuits. A savory sausage gravy is made and then baked into the center of fluffy buttermilk biscuits in this fun play on a Southern favorite.
Provided by Zac Young
Categories main-dish
Time 4h
Yield 12 large biscuits
Number Of Ingredients 16
Steps:
- For the gravy: Cook the sausage in a medium skillet over medium heat, breaking up the sausage into small pieces and stirring occasionally until lightly browned, about 2 minutes Add the butter, flour, mustard powder, rosemary, pepper, and salt and cook, stirring constantly, for 1 minute. Add the milk and Worcestershire sauce, bring to a boil and cook until slightly thickened, about 1 minute.
- Divide the gravy among twelve 1-ounce cavities of an ice cube tray. Freeze the gravy until solid, 2 to 3 hours. (For an alt method, line a 9-by-3-inch loaf pan with plastic wrap and make a "dam" using aluminum foil to block off half of the pan. Pour the gravy into the open space. Freeze until solid, then lift out the frozen gravy and cut into twelve 1-inch cubes).
- For the biscuits: Position racks in the upper and lower thirds of the oven and preheat it to 425 degrees F. Line 2 baking sheets with parchment paper.
- Combine the flour, baking powder, sugar, salt and pepper in a food processor. Pulse until combined. Add the butter and pulse until the butter is in pea-size pieces. Add the 1 1/4 cups buttermilk and pulse several times until the dough just comes together but is not fully incorporated. Place the dough on to a clean work surface and gather it together into a rough ball. Pat the dough into an 8-inch square and divide into 12 equal portions.
- Unmold the gravy cubes from the ice cube tray. Working with 1 portion of dough at a time, pat into about a 3-inch disk in your hand. Place 1 of the gravy cubes in the center and wrap the dough around it until fully encased. Shape the biscuit into about a 2 1/2-inch-wide puck and place it on one of the prepared baking sheets. Repeat with the remaining dough and gravy cubes.
- Brush the tops of the biscuits with the remaining 2 tablespoons buttermilk and sprinkle with some finely ground black pepper.
- Bake on the upper and lower oven racks for 16 to 20 minutes, rotating the baking sheets and swapping the positions on the racks halfway through, until the biscuits are lightly golden brown. Let cool on the sheets for 5 minutes before serving.
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.
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.
WAFFLED BISCUITS AND SAUSAGE GRAVY
Waffling biscuits adds a lot more crispy surface area and creates the perfect nooks for the sausage gravy to pool in. This would also work with your favorite homemade cut biscuit dough.
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
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.
BLACK PEPPER BISCUITS AND SAUSAGE GRAVY
Provided by Trisha Yearwood
Categories main-dish
Time 1h15m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- For the biscuits: Preheat the oven to 450 degrees F.
- In a large bowl, sift together the flour, baking powder, salt and baking soda. With your fingers, work the butter into the flour until the mixture resembles large crumbs. Mix in the buttermilk, stirring just until a dough forms.
- Turn the dough out onto a lightly floured work surface and pat into a 1-inch-thick disk. Cut out 10 to 12 biscuits using a 2 1/2-inch cutter or a glass of equal size. Reuse the scraps.
- Arrange the biscuits on a parchment-lined baking sheet. Brush the tops with heavy cream and sprinkle with black pepper. Bake until golden brown and cooked through, 10 to 12 minutes.
- For the gravy: Heat a large skillet over medium heat. Add the sausage and cook until browned, breaking it up into small pieces, 10 to 12 minutes. Transfer the sausage to a bowl using a slotted spoon.
- Add the butter and flour to the skillet and cook, stirring, for about 1 minute. Pour in the milk, bring to a simmer, and cook until thickened, stirring and scraping the bottom of skillet constantly, about 5 minutes. Season with salt and pepper. Add the reserved sausage and mix until fully combined.
SAUSAGE GRAVY AND BISCUITS
This is comfort food. For me, DH and our kids. We really enjoy this in the winter time when it is so cold outside! It's hearty enough to fill DH and the kids usually come back for more too.
Provided by Chef on the coast
Categories Brunch
Time 30m
Yield 12 biscuits, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Gravy:.
- Melt butter. Add flour. Mix well until no lumps are left.
- Gradually add milk to make a thick gravy. Add sausage, salt and pepper to taste.
- Biscuits:.
- Combine all dry ingredients. Cut in shortening. Add milk.
- Roll out and cut into desired size.
- Bake at 450 degrees for about 12 minutes.
- To serve- split biscuits and top with sausage gravy.
Nutrition Facts : Calories 630.1, Fat 42.5, SaturatedFat 17.1, Cholesterol 72.6, Sodium 754.1, Carbohydrate 46.2, Fiber 1.3, Sugar 3, Protein 15.8
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
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
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
ITALIAN SAUSAGE GRAVY AND BISCUITS
Here's a simple sausage gravy with an Italian flair that's served over hot biscuits.
Provided by Classico
Categories Trusted Brands: Recipes and Tips Classico® Pasta Sauce
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Cook sausage in a large skillet over medium heat until no longer pink, following cooking instructions indicated on the packaging. Add diced onions and continue to cook until onion softens and turns transparent. Drain fat.
- Stir in the Alfredo sauce, sage and black pepper. Bring to a simmer, stirring occasionally; reduce heat and simmer for 10 minutes.
- Serve over fresh biscuits and top with green onion.
Nutrition Facts : Calories 492 calories, Carbohydrate 44.4 g, Cholesterol 34 mg, Fat 26.9 g, Fiber 2.9 g, Protein 18 g, SaturatedFat 8.1 g, Sodium 1842.7 mg, Sugar 6.7 g
SOUTHERN SAUSAGE GRAVY AND BISCUITS
This is a meal like my mother made. Neither the American Heart Association or Weight Watchers International would approve of this, but it's really good eat'n!
Provided by Danny Bennett1
Categories Breakfast
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Place flour into a dry non-stick frying pan over medium heat and cook until light brown.
- Stir continually to prevent flour from burning.
- Pour into a glass bowl and set aside to be used later.
- (Browing the flour will keep it from lumping when added later) Cut bacon into 1/2" pieces and place into large pot or Dutch oven.
- Fry bacon until crispy.
- Pinch sausage into small pieces and add to bacon.
- Continue frying until sausage is completely cooked.
- Add sage and butter and stir in completely until butter is melted.
- Add browned flour a few tablespoons at a time and stir until liquid becomes pasty (you may not need all of the flour).
- Pour in milk slowly, bring to a slow boil and contiue stirring until gravy thickens.
- Add black pepper to taste.
- You may also add a pinch or two of crushed red pepper flakes if you want the gravy to be more zippy.
- Serve over buttermilk biscuits prepared per package instructions.
Nutrition Facts : Calories 1100.4, Fat 81.7, SaturatedFat 33.7, Cholesterol 203.1, Sodium 1504.6, Carbohydrate 46.9, Fiber 1.2, Sugar 17.2, Protein 42.2
SAUSAGE GRAVY FOR BISCUITS AND GRAVY
I know there are about a million recipes for this, but none exactly like mine. I'm posting it more for myself so I don't lose it. This turns out with a slight orange color due to the paprika, so if you want a traditional white sauce you can just omit it. Just do yourself a favor and don't try to substitute powdered sugar for the flour. My husband tried to make me dinner one night and used the wrong canister. He couldn't figure out why it wasn't thickening like mine always did. It was not a good thing, but God love him for trying!
Provided by Munchkin Mama
Categories Breakfast
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- In a saucepan, combine the butter, flour, salt, and paprika.
- Whisk in milk and Worcestershire sauce all at once. Cook and stir until bubbly.
- Add in the cooked sausage (with drippings, if desired).
- You may have to add more salt or some pepper, depending on the sausage you use.
- Serve hot over biscuits.
Nutrition Facts : Calories 739.5, Fat 61.6, SaturatedFat 26.8, Cholesterol 172.4, Sodium 1169.9, Carbohydrate 16, Fiber 0.3, Sugar 0.2, Protein 29.4
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
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