Buttermilk Biscuits With Sausage Gravy Recipes

BUTTERMILK BISCUITS WITH SAUSAGE GRAVY

Steps:

• Preheat oven to 400 degrees. Line a sheet pan with parchment paper.
• In a medium bowl mix together the flour, baking powder, baking soda, and salt. Mix in the butter with a pastry cutter or a fork until mixture resembles coarse meal. Add the buttermilk and stir until the dough comes together in a ball.
• On a lightly floured surface, gather the dough into a bowl and knead gently 6 times. Pat dough to about 1/2 inch thick. Cut dough into three inch rounds with a lightly floured cutter. Place on the prepared baking sheet about 2 inches apart. Brush with buttermilk.
• Bake until golden brown, about 15-20 minutes. Transfer to a wire rack to cool.
• While the biscuits are baking, prepare the gravy. Brown the sausage in a large saute pan set over medium high heat. Transfer browned sausage to a paper towel to drain.
• Reduce heat to medium low and add butter and flour to pan and whisk together with remaining sausage drippings. Slowly add the milk a little at a time while whisking constantly, scraping bottom of pan with whisk to removed browned bits. Continue to cook, while whisking often, until gravy has thickened. Stir in salt and pepper and sausage. Simmer for about 5 minutes. Add additional salt and pepper to taste.
• Serve warm biscuits with the gravy. Store leftover gravy in the fridge for up to 5 days. Store biscuits in an airtight container at room temperature for up to 3 days.

BUTTERMILK BISCUITS WITH EGGS AND SAUSAGE GRAVY

Steps:

• For the sausage: Combine the pork, garlic, sage, thyme, onion powder, and oil in a large bowl and season with salt and pepper. Cover the sausage and refrigerate for at least 30 minutes to allow the flavors to meld. Form the sausage mixture into 8 patties. Heat a large nonstick pan over high heat and cook the patties until golden brown on both sides and just cooked through, about 5 minutes per side.
• For the black pepper buttermilk biscuits: Preheat the oven to 450 degrees F. Combine the flour, baking powder, baking soda and salt in a large bowl. Using a dough cutter, combine the ingredients until they are incorporated. Cut in the butter using your fingers or a pastry cutter until the mixture resembles coarse meal. Add the buttermilk and gently mix until the mixture just begins to come together. Scrape the dough onto a lightly-floured counter. Pat the dough into a 10 by 12-inch rectangle about 3/4-inch thick. Use a 2-inch round biscuit cutter to cut out the biscuits. Press together the scraps of dough, and repeat the process. Place the biscuits on a baking sheet lined with parchment paper; brush the tops with cream and sprinkle with the black pepper. Bake the biscuits for 12 to 15 minutes or until light golden brown. Cool on a baking rack.
• Yields: 10 to 12 biscuits
• For the cream sauce: Put the milk in a small saucepan and bring to a simmer over medium heat. Melt the butter in a second small saucepan over medium heat, whisk in the flour and cook for 1 minute, do not allow the flour to color. Slowly whisk in the warm milk, increase the heat to high and continue whisking until the sauce begins to thicken and the raw taste of the flour has been cooked out, about 5 minutes; season with the salt and pepper. Keep warm.
• Yield: 2 cups
• For the eggs: Beat the eggs in a large bowl and season with salt and pepper. Melt the butter over low heat in a large nonstick skillet. Add the eggs and cook slowly, stirring constantly with a wooden spoon, until soft curds form. Slice each biscuit in half and put a sausage patty on the bottom of each biscuit and place the other half on top. Serve 2 sausage biscuits per person. Serve with cream sauce and scrambled eggs.

COUNTRY SAUSAGE GRAVY AND BUTTERMILK BISCUITS

Steps:

• Before you get started, get your biscuit's on a pan following the pkg. directions.
• While your sausage if frying up, put your biscuits in the oven, by time your done make this, your biscuits will be done, and nice and hot.
• In a large frying pan, brown your sausage and break it up with a snake potato masher or fork.
• Once it is nicely browned, pull sausage to the sides of the pan so that the drippings drain into the middle.
• Spoon a 1/2 cup of the flour into the drippings and mix good till it's nice and brown, add a little more flour if need be.
• Once you have the flour browned, start folding in the sausage.
• Mix 2 cups water with 1 cup milk and stir together.
• Start slowly pouring the milk and water mix into the the sausage mixture,.
• Only pour what you need to get a nice consistency.
• (Tip): if you need to add more flour after the milk and water have been added, you need to add the flour to a little cool water, stir till smooth, then add that to your sausage mixture, otherwise like any other gravy, you will get flour lumps.
• Use your judgement on adding more milk or water to your taste.
• * Don't forget: heat of flame must be at least Medium High heat so that the flour will expand and smooth out.
• Once you get it to how you like it, turn your heat down, you don't want to burn your gravy. AND -- the gravy will thicken as it sits, so don't make it too thick.
• Add salt and pepper and a teaspoons of sage. (the sage is to your taste also, but we've been using it since I was born., and it just makes it wonderful. If you like Bob Evans sausage gravy, you love this even more).
• Pour over freshly baked buttermilk biscuits -- or your own.
• ( but if your making your own, make them first before you even think of making this gravy).
• Enjoy!

BUTTERMILK SAUSAGE GRAVY

Steps:

• Place sausages and bacon drippings in a skillet and cook over medium heat, breaking up sausage into bite-sized pieces, until golden brown, 4 to 6 minutes. Add flour, stirring constantly. Slowly add buttermilk and cook and stir until gravy has thickened, 3 to 5 minutes.

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.

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.