Easy Sausage Gravy And Biscuits 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

BEST SAUSAGE GRAVY AND BISCUITS



Best Sausage Gravy and Biscuits image

For the best sausage gravy with biscuits, try this recipe at home and you won't even have to wait to order them at a restaurant. Creamy, meaty, and savory... each bite is nice and salty with a slight kick of spice from the hot sauce.

Provided by NicoleMcmom

Time 30m

Yield 6

Number Of Ingredients 8

1 pound bulk country sausage
2 tablespoons butter
¼ cup all-purpose flour
2 ½ cups milk, or more as needed
2 teaspoons hot sauce
½ teaspoon ground black pepper
¼ teaspoon salt
6 hot biscuits, split

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.

Nutrition Facts : Calories 483 calories, Carbohydrate 34.1 g, Cholesterol 62.1 mg, Fat 30.6 g, Fiber 0.9 g, Protein 17.4 g, SaturatedFat 10.6 g, Sodium 1418.6 mg, Sugar 6.6 g

BISCUITS AND SAUSAGE GRAVY



Biscuits and Sausage Gravy image

This is an old Southern biscuits and gravy recipe that I've adapted. Homemade sausage gravy is a classic, hearty breakfast that takes you on a trip to the South every time it's served. -Sue Baker, Jonesboro, Arkansas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 2 servings.

Number Of Ingredients 7

1/4 pound bulk pork sausage
2 tablespoons butter
2 to 3 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/4 to 1-1/3 cups whole milk
Warm biscuits

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.

Nutrition Facts : Calories 337 calories, Fat 27g fat (14g saturated fat), Cholesterol 72mg cholesterol, Sodium 718mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 0 fiber), Protein 10g protein.

RESTAURANT STYLE SAUSAGE GRAVY AND BISCUITS



Restaurant Style Sausage Gravy and Biscuits image

My own recipe for the tastiest and easiest comfort food breakfast.

Provided by Q

Categories     Breakfast and Brunch     Meat and Seafood     Sausage

Time 35m

Yield 8

Number Of Ingredients 4

1 (16 ounce) package bulk pork breakfast sausage (such as Bob Evans®)
1 (26.5 ounce) can condensed cream of mushroom soup
2 cups water
1 (16.3 ounce) can refrigerated biscuit dough (such as Pillsbury Grands!®)

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place the sausage into a deep, heavy skillet over medium heat, and cook and stir until the sausage is browned and crumbly, about 15 minutes. Drain excess grease, and mix the sausage with the cream of mushroom soup and water. Bring to a boil, reduce heat to a simmer, and cook until the gravy has thickened, about 15 minutes.
  • While gravy is simmering, pop open the can of biscuit dough, and gently separate biscuits. Place them onto a an ungreased baking sheet about 2 inches apart.
  • Bake biscuits until golden brown, 13 to 17 minutes; split the biscuits in half, place onto serving plates, and ladle gravy over biscuits to serve.

Nutrition Facts : Calories 407.9 calories, Carbohydrate 31.4 g, Cholesterol 33 mg, Fat 25.5 g, Fiber 0.4 g, Protein 13 g, SaturatedFat 7.5 g, Sodium 1683.5 mg, Sugar 5.6 g

SAUSAGE BISCUITS AND GRAVY



Sausage Biscuits and Gravy image

Often imitated, never duplicated. Just make sure that after you make this for breakfast, you have a window of opportunity to go back to bed, because you won't be able to do much after consuming this. Cast-iron skillet is preferred. I prefer the taste that the maple sausage lends to the dish, however you could easily substitute regular or sage sausage in lieu of the maple. Single ladies, sit back and wait for proposals of marriage!

Provided by chrisser27

Categories     Breakfast and Brunch     Meat and Seafood     Sausage

Time 30m

Yield 4

Number Of Ingredients 8

1 (19 ounce) can Southern-style flaky refrigerated biscuits (such as Pillsbury Grands®)
1 (16 ounce) package maple-flavored breakfast sausage
3 tablespoons all-purpose flour, or as needed
1 (12 ounce) can evaporated milk
1 ½ cups milk
½ teaspoon salt
¼ teaspoon ground black pepper
1 teaspoon butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Arrange biscuits about 1 1/2 inches apart on a baking sheet.
  • Bake in the preheated oven until golden brown, 13 to 17 minutes. Slice cooked biscuits in half crosswise and keep warm.
  • While biscuits are baking, crumble sausage into a large skillet over medium heat; cook, breaking meat apart, until no longer pink inside, about 10 minutes. Sprinkle sausage and pan drippings with flour and cook and stir until sausage is coated, about 1 more minute. Reduce heat to medium-low.
  • Pour evaporated milk into sausage mixture, followed by milk; stir until thoroughly combined. Bring to a simmer, stirring constantly, and cook until gravy is your desired thickness, 3 to 5 minutes. Season with salt and ground black pepper. Stir butter into gravy until melted. Stir in more flour if gravy isn't thick enough.
  • Place biscuits with cut sides up on serving plates; top with sausage gravy.

Nutrition Facts : Calories 947 calories, Carbohydrate 66.1 g, Cholesterol 128.5 mg, Fat 59.8 g, Fiber 0.2 g, Protein 38.4 g, SaturatedFat 21.3 g, Sodium 3110.9 mg, Sugar 19.6 g

HOME-STYLE SAUSAGE GRAVY AND BISCUITS



Home-Style Sausage Gravy and Biscuits image

My mother-in-law introduced me to her hamburger gravy, and I modified it slightly. We have this every weekend. -Michele Bapst, Jacksonville, North Carolina

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 8 servings.

Number Of Ingredients 9

1 tube (16.3 ounces) large refrigerated flaky biscuits
1 pound bulk pork sausage
1 cup chopped sweet onion
2 tablespoons butter
1 envelope country gravy mix
1 tablespoon all-purpose flour
Dash each garlic powder, Italian seasoning, onion powder and pepper
1-1/2 cups 2% milk
1 cup reduced-sodium chicken broth

Steps:

  • Bake biscuits according to package directions., Meanwhile, in a large skillet, cook sausage and onion over medium heat until sausage is no longer pink; drain. Add butter; cook until melted. Stir in the gravy mix, flour and seasonings until blended. Gradually add milk and broth. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with biscuits.

Nutrition Facts : Calories 412 calories, Fat 26g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 1208mg sodium, Carbohydrate 33g carbohydrate (9g sugars, Fiber 1g fiber), Protein 10g protein.

SOUTHERN SAUSAGE GRAVY AND BISCUITS



Southern Sausage Gravy and Biscuits image

This is a meal like my mother made. Neither the American Heart Association or Weight Watchers International would approve of this, but it's really good eat'n!

Provided by Danny Bennett1

Categories     Breakfast

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 7

2 lbs Bob Evans sausage (Regular, Sage or Hot)
1/2 lb bacon
2 teaspoons rubbed sage
1/4 lb real butter
2 cups flour
1/2 gallon whole milk (2% or skimmed will not work)
black pepper

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.

Nutrition Facts : Calories 1100.4, Fat 81.7, SaturatedFat 33.7, Cholesterol 203.1, Sodium 1504.6, Carbohydrate 46.9, Fiber 1.2, Sugar 17.2, Protein 42.2

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