Easy And Quick Biscuits And Vegetarian Sausage Gravy Recipes

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EASY SAUSAGE GRAVY AND BISCUITS



Easy Sausage Gravy and Biscuits image

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

1 (16 ounce) can refrigerated jumbo buttermilk biscuits
1 (9.6 ounce) package Jimmy Dean® Original Hearty Pork Sausage Crumbles
¼ cup flour
2 ½ cups milk
Salt and ground black pepper to taste

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

VEGETARIAN SAUSAGE GRAVY AND BISCUITS



Vegetarian Sausage Gravy and Biscuits image

Provided by A Mom's Take

Number Of Ingredients 3

Drop Biscuits
MorningStar Spicy Sausage
Country Gravy Mix Packet

Steps:

  • Fry up your meatless patty options following the package directions. While you're cooking them, break up the patties into sausage crumbles using your spatula.
  • While your veggie sausage is frying, prepare your gravy following your gravy packet's directions.
  • Once your sausage and gravy are both ready, mix the two together to create your sausage gravy. Spoon the gravy over your biscuits and enjoy!

EASY AND QUICK BISCUITS AND VEGETARIAN SAUSAGE GRAVY



Easy and Quick Biscuits and Vegetarian Sausage Gravy image

This is quick and easy using refrigerated biscuit dough and storebought vegetarian sausage! Adapted from Cooking Light magazine.

Provided by Sharon123

Categories     Breakfast

Time 25m

Yield 8 serving(s)

Number Of Ingredients 7

1 (16 ounce) can reduced fat refrigerated biscuit dough (8 biscuits)
1 tablespoon vegetable oil
0.5 (14 ounce) package meatless sausage (Lightlife Gimme Lean is good)
1/4 cup all-purpose flour
3 cups low-fat milk (rice milk works well)
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

Steps:

  • Prepare the biscuits according to package directions.
  • Heat the oil in a large nonstick skillet over medium high heat. Add the sausage; cook 3 minutes or until browned, stirring to crumble.
  • Remove from heat, cool slightly. Crumble the sausage into 1/2" pieces, and return to the skillet.
  • Lightly spoon flour into a dry measuring cup, level with a knife. Mix the flour and milk, stirring with a whisk until smooth. Add the milk mixture, salt and black pepper to pan; bring to a boil over medium high heat.
  • Cover, reduce heat and simmer for 3 minutes or until thick.
  • Split biscuits in half. Place 2 biscuit halves on each of 8 plates, top each serving with about 1/3 cup gravy.
  • Serve immediately and enjoy!

Nutrition Facts : Calories 330.1, Fat 17.5, SaturatedFat 5.2, Cholesterol 19.5, Sodium 979.1, Carbohydrate 32.8, Fiber 0.5, Sugar 9, Protein 10.2

BISCUITS AND RICH SAUSAGE GRAVY



Biscuits and Rich Sausage Gravy image

Wondering what to make for Mother's Day that's comforting, delicious, and good to eat at any time of day? This version of the classic Biscuits and Gravy is kicked up a notch with the addition of portabella mushrooms and swiss cheese.

Provided by evelynathens

Categories     < 60 Mins

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 14

3/4 lb sweet Italian sausage, casings removed
1 tablespoon butter
1/2 lb portabella mushroom, sliced
1/2 cup sweet onion, very finely-minced
1/2 cup all-purpose flour
1 cup half-and-half
2 cups milk
1 tablespoon Worcestershire sauce
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup grated swiss cheese
8 -12 refrigerated biscuits, your favourite brand (two per person)
finely minced parsley (optional)

Steps:

  • Melt 1 tablespoon butter in a large skillet over medium-high heat, and brown sausage and mushrooms, breaking up sausage, about 6-8 minutes. Remove sausage and mushrooms with a slotted spoon and set aside, leaving the drippings in the skillet. (you should have about 2 tablespoons of drippings in the skillet, discard any more than that. If you haven't got enough, supplement with a little added butter).
  • Reduce heat to medium-low. Add onion and saute for 1-2 minutes, until translucent. Sprinkle over flour and whisk constantly until mixture begins to turn golden brown.
  • Combine half and half with milk and worcestershire sauce. Gradually whisk milk mixture into skillet; when the mixture has thickened and is just starting to bubble, return the sausage and mushrooms to skillet. Add garlic and season to taste with salt and pepper (adjust to suit your own taste, but remember you'll be adding the swiss cheese shortly). Reduce heat and simmer, covered, for about 15 minutes. Remove from heat and whisk in swiss cheese, until cheese has melted into sauce. (if your gravy is too thick, thin by whisking in a little more half and half or milk).
  • Meanwhile, bake refrigerated biscuits according to instructions.
  • To serve: Place 2 biscuits per person on a plate. Smother with rich sausage gravy. Sprinkle generously with parsley. Dig in!
  • Enjoy with family!

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