GRAVY-STUFFED CHEDDAR BISCUIT BOMBS RECIPE BY TASTY
A fun spin on a Southern classic! Cheddar and chives biscuits stuffed with sausage gravy? It's a morning mashup that will have you in a food coma before noon.
Provided by Betsy Carter
Categories Appetizers
Time 9h5m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Cook the sausage in a large skillet over medium heat for about 5 minutes until evenly browned, breaking up into small pieces as it cooks. Remove from the skillet with a slotted spoon and transfer to a plate, leaving any rendered fat behind.
- Add the butter to the skillet. Once the butter melts, add the flour and whisk until light golden brown, about 2 minutes. Slowly whisk in the milk until combined and whisk until the gravy thickens, about 10 minutes.
- Add the thyme, red pepper flakes, sage, salt, pepper, and sausage to the pan and stir until combined. Transfer the mixture to a glass measuring cup and let cool to room temperature.
- Carefully pour the cooled gravy into a silicone ice mold and freeze overnight.
- Make the biscuits: Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- To the bowl of a food processor, add the flour, baking powder, butter, salt, cheddar cheese, and chives. Pulse several times until mixture resembles coarse crumbs.
- With the processor running, slowly pour in the heavy cream and pulse until the dough comes together.
- Turn the dough out onto a lightly floured surface and knead until no longer sticky. Roll the dough out to about ⅛ inch (½ cm) thick and cut out 8 4-inch (10 cm) circles with a floured biscuit cutter.
- Remove the frozen gravy from the mold and place 1 cube at the center of each biscuit. Bring the edges of the dough over the gravy and roll to seal. Save the leftover gravy cubes for another use.
- Place the stuffed biscuits on the prepared baking sheet. Brush with the beaten egg and sprinkle with more cheese.
- Bake the biscuits for 15-20 minutes, until golden brown.
- Enjoy!
Nutrition Facts : Calories 577 calories, Carbohydrate 37 grams, Fat 38 grams, Fiber 1 gram, Protein 22 grams, Sugar 6 grams
SKILLET CHEDDAR BISCUITS AND SAUSAGE GRAVY
You might already have a biscuits and gravy recipe, but once you try our easy, all-in-one-skillet version with Cheddar-spiked biscuits, you'll wonder why you haven't been making it this way all along!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. In medium bowl, stir together Bisquick™ mix and the 1/2 cup milk; stir until well mixed. Stir in cheese. Set aside.
- In 10-inch cast-iron or ovenproof skillet, melt butter over medium-high heat. Add sausage; cook 5 to 7 minutes, stirring frequently, until no longer pink.
- Add flour; cook 1 to 2 minutes, stirring frequently, until thickened. Stir in 2 cups milk. Heat to boiling; boil 1 minute. Remove from heat.
- Drop biscuit dough in 8 large spoonfuls onto hot sausage gravy.
- Bake 14 to 16 minutes or until biscuits are golden brown.
Nutrition Facts : Calories 480, Carbohydrate 21 g, Cholesterol 75 mg, Fat 4, Fiber 0 g, Protein 16 g, SaturatedFat 15 g, ServingSize 1 Servings, Sodium 980 mg, Sugar 4 g, TransFat 0 g
EXTREME CHEDDAR BISCUITS AND GRAVY
If you are a lover of biscuits and gravy, you'll adore these Extreme Cheddar Biscuits and Gravy! Double the meat and triple the flavor!
Provided by Tornadough Alli
Categories Breakfast
Time 35m
Number Of Ingredients 11
Steps:
- Preheat your oven to 450°F.
- Combine the dry ingredients in the bowl of a food processor.
- Slice your butter into Tbs sized slices and add it to your flour mix and pulse a few times.
- Add the buttermilk and cheese and mix until it just comes together, mix will be on the wetter side.
- Flour a flat surface and tur out your dough onto it.
- Gently pat or roll the dough out until it's about 1/2" thick.
- Fold the dough in half about 5-6 times, patting out between each fold and folding the opposite direction each time.
- Using a biscuit cutter, cut into rounds.
- You can pat remaining dough out to create more biscuits if desired.
- Place the biscuits on a cookie sheet and ake for about 10 minutes or until light golden brown.
Nutrition Facts : Calories 705 kcal, Carbohydrate 36 g, Protein 29 g, Fat 48 g, SaturatedFat 21 g, Cholesterol 134 mg, Sodium 1301 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
ALMOST-FAMOUS CHEDDAR BISCUITS
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 12-14 biscuits
Number Of Ingredients 12
Steps:
- Position a rack in the upper third of the oven and preheat to 425 degrees. Lightly mist a large baking sheet with cooking spray.
- Make the biscuits: Pulse the flour, baking powder, sugar and salt in a food processor. Add the shortening and pulse until combined. Add the butter; pulse 4 or 5 times, or until the butter is in pea-size pieces. Add the cheese and pulse 2 or 3 times. Pour in the milk and pulse just until the mixture is moistened and forms a shaggy dough. Turn out onto a clean surface and gently knead until the dough comes together. Do not overwork the dough or the biscuits will be tough.
- Drop the dough onto the baking sheet in scant 1/4-cup portions, 2 inches apart, and bake until golden, 15 to 20 minutes.
- Meanwhile, make the garlic butter: Melt the butter with the garlic in a small saucepan over medium heat; cook for 1 minute. Remove from the heat and stir in the parsley. Brush the biscuits with the garlic butter and serve warm.
CHEDDAR BISCUITS
This is a very tasty, easy bread to make. It goes great with things like spaghetti and lasagna.
Provided by Chaney
Categories Bread Quick Bread Recipes Biscuits
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Grease a cookie sheet, or line with parchment paper.
- In a large bowl, combine baking mix, Cheddar cheese, and garlic powder. Stir in milk. Drop batter by heaping tablespoonfuls onto prepared cookie sheet.
- Bake in preheated oven for 10 minutes. Brush biscuits with melted margarine, and sprinkle with parsley and garlic salt. Bake for 5 more minutes, or until lightly browned on the bottom.
Nutrition Facts : Calories 214.4 calories, Carbohydrate 19.9 g, Cholesterol 16.5 mg, Fat 12.3 g, Fiber 0.6 g, Protein 6.4 g, SaturatedFat 4.9 g, Sodium 732 mg, Sugar 1.7 g
CHEDDAR-THYME FLAKY BISCUITS
Anxious to utilize my herb garden, I took advantage of my favorite biscuit recipe -- excellent with chicken and salad!
Provided by laura902
Categories Bread Quick Bread Recipes Biscuits
Time 25m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- In a medium bowl, stir together the flour, baking powder, sugar, salt and cream of tartar. Cut in butter using a pastry cutter or a fork until it is the size of peas. Make a well in the center of the mixture and measure the milk, cheese and thyme into the bowl. Gently mix until a soft dough forms.
- Roll or pat out on a floured surface to 3/4 inch thick. Cut into circles and place on a baking sheet.
- Bake for 10 minutes in the preheated oven, or until the bottoms of the biscuits are golden brown.
Nutrition Facts : Calories 220.4 calories, Carbohydrate 24.4 g, Cholesterol 31.8 mg, Fat 11.7 g, Fiber 0.7 g, Protein 4.7 g, SaturatedFat 7.3 g, Sodium 419.9 mg, Sugar 4.7 g
FLUFFY CHEDDAR BISCUITS
These biscuits are golden and crisp outside, light and fluffy inside, and wonderfully cheesy inside and out. They come together in minutes, and triple basting them in butter (before baking, halfway through baking and once more when they come out of the oven) really takes them over the top. You may be tempted to skip the 3 tablespoons of sugar in this otherwise savory biscuit, but don't: It's the secret to the biscuit's tender interior. Inspired by Red Lobster's buttery biscuits, these are drop-style, which means you just scoop up the batter and gently plop it onto baking sheets. Try to handle the dough gently to avoid compressing it, which can result in a less-than-fluffy biscuit.
Provided by Erin Jeanne McDowell
Categories brunch, lunch, breads, quick breads, side dish
Time 45m
Yield 12 biscuits
Number Of Ingredients 10
Steps:
- Arrange the oven racks in the upper and lower thirds of the oven and heat the oven to 375 degrees. Line two baking sheets with parchment paper.
- In a medium bowl, stir the flour, sugar, baking powder, garlic powder, salt and paprika to combine. Add the 1/2 cup cubed butter and toss until each piece is coated completely in flour mixture. Use a pastry cutter or your hands to rub the butter into the flour, continuing to work the mixture until the butter is almost fully blended into the dough. There can still be a few larger pieces of butter, but none should be larger than a pea. If the butter feels soft or melty at any point, refrigerate the mixture in the bowl for 15 minutes before continuing.
- Stir in 1 1/2 cups/170 grams of the cheese into the flour mixture. Make a well in the center of the bowl. In a liquid measuring cup or in a small bowl with a spout, whisk the buttermilk and egg until well combined. Pour the mixture into the medium bowl and, using a wooden spoon, stir until the mixture is combined. Near the end, you may have to fold it over itself a few times in the bowl to make sure it's uniformly combined. (Resist the urge to use your hands so that the mixture doesn't get too soft or compressed.)
- Scoop the dough into 12 even portions (about 1/2 cup/80 grams each) onto the prepared sheet pan. Stagger the biscuits on the baking sheets. (You should have 6 biscuits per sheet pan.)
- Brush each biscuit with the melted butter (you won't use it all) and divide the remaining shredded cheese among the tops of the biscuits (about 2 teaspoons per biscuit).
- Transfer to the oven and bake the biscuits for 15 minutes, then brush each biscuit with butter again, and rotate the pans between the oven racks. Continue to bake until the biscuits are light golden and the cheese on top is deeply golden, 5 to 10 minutes more. The biscuits should spring back gently when touched in the center.
- Brush the finished biscuits generously with the remaining butter. Cool at least 10 minutes before serving warm (or cool completely and serve at room temperature).
More about "cheddar biscuits and gravy recipes"
COPYCAT CHEDDAR BAY BISCUITS - THE CHUNKY CHEF
From thechunkychef.com
BISCUITS AND BACON CHEDDAR GRAVY | GENERAL MILLS CONVENIENCE AND ...
From generalmillscf.com
CHEDDAR AND CHIVE BISCUITS AND GRAVY | RECIPELION.COM
From recipelion.com
9 BEST BISCUITS AND GRAVY RECIPES FOR MORE THAN JUST BRUNCH
From greatist.com
CHEDDAR BISCUITS RECIPE | EATINGWELL
From eatingwell.com
HOMEMADE FLAKY CHEDDAR BISCUITS (45 MINUTES ONLY) - URBAN FARMIE
From urbanfarmie.com
WHAT IS BISCUITS AND GRAVY BREAKFAST ARTICLE 2022 | BAGLUNCH.NET
From wabake.juncotic.com
CHEDDAR BISCUITS AND GRAVY - SOUTHERN RECIPES
From fooddiez.com
HOW TO MAKE BISCUITS AND GRAVY LIKE A SOUTHERNER - TASTE …
From tasteofhome.com
EASY CHEDDAR BISCUITS MADE FROM SCRATCH - SUM OF YUM
From sumofyum.com
EASY GARLIC CHEDDAR BISCUITS - SKINNYTASTE
From skinnytaste.com
CHEDDAR BISCUITS - KENDELLKREATIONS
From kendellkreations.com
CHEDDAR CHEESE BISCUITS AND GRAVY - IDAHOAN FOODS LLC
From idahoan.com
KETO BISCUITS AND GRAVY RECIPE | WHOLESOME YUM
From wholesomeyum.com
THE BEST CHEDDAR BISCUITS - JUST A TASTE
From justataste.com
BISCUITS AND GRAVY CASSEROLE - KITCHEN FUN WITH MY 3 SONS
From kitchenfunwithmy3sons.com
CHEDDAR BISCUITS AND SHRIMP AND ANDOUILLE GRAVY - CLOSET COOKING
From closetcooking.com
HOT CHEDDAR BISCUITS + GRAVY — SEOULFULLY INSPIRED
From seoulfullyinspired.com
HOMEMADE CHEDDAR BISCUITS WITH SPICY SAUSAGE GRAVY - DASH OF …
From dashofsavory.com
~ CHEDDAR BISCUITS WITH A CREAMY SAUSAGE GRAVY ~ - KITCHEN …
From bitchinfrommelanieskitchen.com
CHEDDAR BISCUITS AND SAUSAGE GRAVY SKILLET | MODERN FARMHOUSE EATS
From modernfarmhouseeats.com
CHEDDAR BISCUITS WITH PEPPERED HAM GRAVY - BOBBI'S KOZY KITCHEN
From bobbiskozykitchen.com
CHEDDAR BISCUITS WITH CARAMELIZED ONION GRAVY - PUREWOW
From purewow.com
KETO CHEDDAR BISCUITS AND GRAVY RECIPE - FOOD NEWS
From foodnewsnews.com
CHEDDAR BISCUITS AND GRAVY – RECIPES NETWORK
From recipenet.org
HOMEMADE BISCUITS AND GRAVY - CARLSBAD CRAVINGS
From carlsbadcravings.com
CHEDDAR BISCUIT RECIPE (EASY CHEESE BISCUITS) - SAVORY WITH SOUL
From savorywithsoul.com
CHEDDAR CHIVE BISCUITS WITH SAUSAGE GRAVY – JEANIE AND LULU'S …
From jeanieandluluskitchen.com
CHORIZO GRAVY AND CHEESY BISCUITS | KEVIN IS COOKING
From keviniscooking.com
KETO CHEDDAR BISCUITS AND GRAVY RECIPE - MAMA'S GEEKY
From mamasgeeky.com
LIVE G FREE CHEDDAR BISCUITS - THERESCIPES.INFO
From therecipes.info
ROSEMARY CHEDDAR BISCUITS WITH THYME SAUSAGE GRAVY
From kitschencat.com
CHEDDAR CHEESE BISCUITS RECIPE - GREEDYEATS
From greedyeats.com
GARLICKY CHEDDAR BISCUITS AND GRAVY RECIPE - HEALTHY RECIPE
From healthbenefitstimes.com
BISCUITS AND GRAVY EGG BAKE RECIPE - PINCH OF YUM
From pinchofyum.com
SHRIMP GRAVY OVER CHEDDAR BAY BACON BISCUITS - ERICA'S RECIPES
From ericasrecipes.com
AGED-CHEDDAR BISCUITS WITH PEPPERED HAM GRAVY - BHG.COM
From bhg.com
CHEESY BISCUITS & GRAVY - PITCHFORK FOODIE FARMS
From pitchforkfoodie.com
KETO BISCUITS AND GRAVY • LOW CARB WITH JENNIFER
From jenniferbanz.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love