CREAMY BISCUITS AND GRAVY
This is a perfectly rich, great-tasting breakfast option for that occasional Sunday morning when you don't care about calories!
Provided by user
Categories Meat and Poultry Recipes Pork Sausage
Time 50m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- Whisk 2 cups flour, baking powder, sugar, and salt together in a bowl; cut shortening into flour mixture with a pastry cutter until mixture is crumbly. Mix in egg and milk until incorporated. Turn dough out onto a well-floured work surface and knead for 1 minute.
- Roll dough out to a thickness of 3/4 to 1-inch thick, cut with a biscuit cutter, and place biscuits onto prepared baking sheet. Brush tops of biscuits with melted butter.
- Bake in the preheated oven until biscuits are golden brown, 8 to 10 minutes.
- Cook and stir sausage in a large skillet over medium heat until browned and crumbly, about 10 minutes. Drain excess grease. Stir 1/4 cup butter into sausage until butter has melted and mix in 1/4 cup flour until thoroughly combined. Pour evaporated milk and water into sausage mixture, bring gravy to a simmer, and reduce heat to low; simmer gravy until thickened, about 5 minutes. Season gravy with salt and black pepper to taste.
- Serve biscuits with sausage gravy.
Nutrition Facts : Calories 431.1 calories, Carbohydrate 28.1 g, Cholesterol 72.1 mg, Fat 29.7 g, Fiber 0.8 g, Protein 12.9 g, SaturatedFat 11.7 g, Sodium 812.6 mg, Sugar 5.9 g
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 AND GRAVY
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F. Cover a baking sheet with parchment paper.
- Stir together the flour, sugar, baking powder, cream of tartar and salt in a large bowl. Add the butter and stir just until the pieces are coated with the flour mixture. Whisk together the milk and egg in a small bowl. Add milk mixture to the flour mixture and stir just until combined. Do not overmix the dough. Cut in the butter.
- Flour your workspace. Turn the dough onto the workspace and pat into a 1/2-inch-thick slab. Using a biscuit cutter (or any round rimmed object), cut out 8 to 10 biscuits. Transfer the biscuits to the prepared baking sheet, making sure they don't touch, and bake until they've risen slightly and are lightly browned around the edges, 12 to 15 minutes. Top with butter and keep warm.
- For the sausage gravy: Heat a very large nonstick skillet over medium heat. Add the sausage and cook, breaking it up into small pieces, until browned, about 15 minutes. Add the cream and thyme, bring to a simmer, and simmer for 25 minutes. Stir together the cornstarch and 1 cup cold water in a medium bowl. Stirring constantly, pour the slurry into the pot. Simmer, stirring often, until the gravy thickens.
- Split each biscuit in half and top with about ¾ cup of the sausage gravy. Extra gravy will keep, tightly covered, in the refrigerator for up to 7 days and in the freezer for up to 3 months.
BISCUITS AND GRAVY
Steps:
- Slice the breakfast sausage and place in a warm pan. Cook the sausage according to the instruction (thoroughly cooked inside). Remove them to a paper towel to drain.Place your biscuits into the oven to cook according to the instructions on the can. Pour grease out of the skillet/pan you used for the sausage, adding back in only what you want to use to make the gravy. For one to two people, use about 2 to 3 tbsp. of grease. Over low to medium-low heat, add about 2 tbsp of flour to the grease and whisk immediately. If you add in a little more grease so it's smooth and stirrable. You want to find a good balance between the flour and the grease.Once you find it, just keep stirring with the whisk and allow the mixture to brown for a few minutes. As you whisk, scrape in the anything from the bottom of the pan as you go.After 2-3 minutes, whisking constantly, pour in about a cup of milk. IF the mixture is dry, lumpy or pasty, add in more milk - again, drawing a balanced mixture. Add salt to taste. Let the gravy warm up over low heat, stirring occasionally. Cut prepared biscuits in half pour gravy atop them
BISCUITS FOR BISCUITS AND GRAVY
Make and share this Biscuits for Biscuits and Gravy recipe from Food.com.
Provided by Tonkcats
Categories Breads
Time 8m
Yield 20 (2 inch) biscuits
Number Of Ingredients 6
Steps:
- Sift dry ingredients into mixing bowl.
- Measure shortening and cut into flour mixture with pastry blender, two knives or blending fork, until mixture looks like "meal." Stir in almost all the milk.
- If dough does not seem pliable, add the remaining milk.
- Use enough milk to make a soft, puffy dough easy to roll out. Knead on a light floured board.
- Too much handling makes tough biscuits.
- Roll out 1/4-inch thick for thin crusty biscuits and 1/2-inch thick for thick biscuits.
- Place on ungreased cookie sheet, close together for biscuits with soft sides, an inch apart for biscuits with crusty sides.
- Bake 10 to 12 minutes at 450 degrees.
- ANGEL BISCUITS 1 pkg. dry yeast 1/4 cup warm water 2 1/2 cup flour 1/2 teaspoons baking soda 1 teaspoons baking powder 1 teaspoons salt 1/8 cup sugar 1/2 cup shortening 1 cup b uttermilk .
- Dissolve the yeast in warm water and set aside. Mix the dry ingredients in the order given (flour, baking soda, baking powder, salt and sugar), cutting in the shortening as you normally do for biscuits or pie dough.
- Stir in the buttermilk, also the water-yeast mixture. Blend thoroughly and the dough is ready to be refrigerated in a large covered bowl or made into biscuits.
- When you are ready to make the dough into biscuits, turn it out onto a floured board and knead lightly as for regular biscuits.
- Roll out and cut with a biscuit cutter and place in a greased pan.
- Let the biscuits rise slightly (if the dough is cold, it will take a little longer for them to rise than when first mixed) and pop into a 400 degrees oven until lightly browned (about 20 minutes).
Nutrition Facts : Calories 81.2, Fat 3.8, SaturatedFat 1, Cholesterol 0.8, Sodium 332.7, Carbohydrate 10.2, Fiber 0.3, Sugar 0.9, Protein 1.5
BISCUITS AND GRAVY ROLLS
While this biscuit and gravy recipe might at first seem pretty standard, there's a delicious secret hiding between the flaky layers of these warm, fluffy biscuits. We put a delightful twist on what you know as classic biscuits and gravy by sprinkling cooked ground sausage into the Bisquick™ biscuit dough before baking. Not only do you get to enjoy the taste of flavorful sausage in every bite, but the traditional sawmill gravy that gets drizzled over the biscuits is one of the best thick and creamy homemade gravy recipes you'll ever meet. Top it off by grinding a bit of black pepper over your meal before serving for the final finishing touch. Fair warning-our homemade biscuits and gravy tend to go fast, so don't be surprised if you have to make double.
Provided by Stephanie Wise
Categories Breakfast
Time 45m
Yield 12
Number Of Ingredients 8
Steps:
- In 8-inch skillet, crumble and cook pork sausage over medium heat, stirring occasionally, until no longer pink. Drain, reserving drippings.
- Heat oven to 375°F. Lightly grease or spray 13x9-inch pan.
- In large bowl, stir Bisquick mix, milk and sugar until dough forms. Place dough on surface lightly sprinkled with Bisquick mix; knead until smooth, about 10 turns. Roll out dough to 15x9-inch rectangle. Spread crumbled sausage on rectangle. Roll up dough tightly from one long side; pinch seam to seal. Cut roll into 12 equal slices. Place cut side down in pan.
- Bake 20 to 25 minutes or until golden brown.
- Meanwhile, return sausage drippings to skillet over medium heat (add butter as needed to make 4 tablespoons total). Add flour; beat with whisk. Slowly add milk, beating constantly. Cook about 5 minutes or until thickened.
- Transfer rolls to serving plates. Spoon gravy over tops; sprinkle with salt and pepper to taste.
Nutrition Facts : ServingSize 1 Serving
BEST EVER BISCUITS AND GRAVY
I have perfected this over the years. It is the best biscuits and gravy I have ever eaten! Great to serve company on a chilly morning, or an addition to brunch!
Provided by Grammabobbie
Categories Breads
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F for biscuits.
- Bake biscuits as directed.
- Sauté onions and mushrooms in olive oil, till soft, about 5 minutes. Add sausage and cook till browned. Add seasonings. Sprinkle flour over meat mixture, and cook stirring constantly for about a minute. Slowly add 3 cups milk, stirring over medium-low heat, till thickened, scraping bottom of saucepan. Add more milk to desired consistency. Add butter for a velvety finish and stir right before serving.
BISCUITS AND GRAVY BAKE RECIPE BY TASTY
Here's what you need: refrigerated biscuit, eggs, milk, pepper, salt, cooked sausage, shredded cheese, butter, flour, salt, pepper, milk
Provided by Tasty
Categories Breakfast
Yield 6 servings
Number Of Ingredients 12
Steps:
- Cut each biscuit into 8 pieces. Set aside.
- In a bowl, mix the eggs, milk, pepper, and salt. Set aside.
- For the gravy: melt the butter in a saucepan, over medium heat. Stir in flour, salt, and pepper, and slowly add the 2 cups of milk.
- Increase to medium-high, bring to a simmer, stirring until gravy is thickened.
- In a greased 9x13 (22x33 cm) glass baking dish, layer the biscuits, sausage, cheese, egg mixture, and gravy.
- Bake at 350°F (180°C) for 35-45 min, until the eggs on the bottom are cooked.
- Enjoy!
Nutrition Facts : Calories 701 calories, Carbohydrate 34 grams, Fat 48 grams, Fiber 1 gram, Protein 30 grams, Sugar 9 grams
DROP BISCUITS AND GRAVY
"We enjoy these flaky biscuits covered with creamy gravy not only for breakfast, but sometimes for dinner," reports Darlene Brenden of Salem, Oregon. Priced at only 27 cents per serving, "It's hard to find a more stick-to-the-ribs meal and at such a low cost," she notes.
Provided by Taste of Home
Time 20m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 450°. Whisk together flour, baking powder and salt. In another bowl, whisk together milk and butter; stir into dry ingredients just until blended. Divide dough into 4 portions and drop onto a parchment-lined baking sheet; bake until golden brown, 10-12 minutes. , In a small saucepan, cook and crumble sausage over medium heat until no longer pink, 4-5 minutes. Stir in butter until melted; sprinkle with flour. Gradually stir in milk, salt and pepper. Bring to a boil, stirring constantly; cook and stir 2 minutes. Serve over biscuits.
Nutrition Facts : Calories 454 calories, Fat 27g fat (12g saturated fat), Cholesterol 72mg cholesterol, Sodium 864mg sodium, Carbohydrate 36g carbohydrate (7g sugars, Fiber 1g fiber), Protein 16g protein.
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