Black Pepper Biscuits And Sausage Gravy Recipes

EASY SAUSAGE GRAVY AND BISCUITS

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.

BEST SAUSAGE GRAVY AND BISCUITS

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.

SAUSAGE GRAVY-STUFFED BISCUITS RECIPE BY TASTY

Steps:

• In a cast-iron skillet, break up the ground sausage into small chunks and brown over medium-high heat until sausage is cooked through and no longer pink.
• Reduce heat to medium-low. Sprinkle the flour over the sausage and stir until the flour has absorbed all of the sausage fat and is lightly coating the sausage pieces.
• Add the milk in several increments while whisking.
• Add thyme, sage, cayenne pepper, black pepper, and salt.
• Cook the gravy for 5-10 minutes, frequently stirring until the gravy thickens. Let cool.
• Fill a well-greased ice cube tray with the gravy. (If you do not have an ice cube tray, pour the gravy onto a greased parchment-lined ½ cookie sheet.)
• Freeze for 20 minutes.
• Preheat oven to 350˚F (180˚C).
• With your thumb, make a divot in the center of each biscuit.
• Place a cube of gravy into each divot.
• Fold the sides of the biscuit dough around the gravy cube pinching the dough together at the top.
• Turn the dough balls upside down. With the palm of your hand, roll the biscuit ball around in a clockwise motion on your table surface to smooth out the dough balls.
• Place the biscuits on a parchment lined ½ cookie sheet making sure the dough seams are on the bottom. Brush with egg wash.
• Bake for 20-30 minutes.
• Enjoy!

PEPPERED SAUSAGE GRAVY AND BISCUITS

Steps:

• Bake biscuits according to directions on can.
• In a large skillet, fry crumbled up sausage til done and no longer pinkish.
• Drain sausage, (do not wipe pan clean) add sausage back into pan.
• Add 2 teaspoons minced garlic and simmer on low heat while making the gravy.
• In a medium sauce pan on medium heat melt butter and add flour, pepper, seasoning salt and basil.
• Slowly add can chicken broth and half and half.
• Bring to a boil while stirring to thicken gravy.
• Add sausage to gravy mixture.
• Simmer 5 minutes.
• Serve over biscuits.

BISCUITS AND SAUSAGE GRAVY

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.

SOUTHERN SAUSAGE GRAVY AND BISCUITS

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.

PEPPERED SAUSAGE GRAVY

Steps:

• In a large skillet, cook sausage over medium high heat until browned and crumbly, about 10 minutes. Sprinkle flour onto sausage, and stir until well combined. Gradually whisk in milk, cream, salt and pepper, and bring to a boil over medium heat. Reduce heat and simmer, stirring frequently, until thickened, about 10 minutes. Serve over split biscuits.
• Enjoy!