Makeover Biscuits Gravy Recipes

MAKEOVER BISCUITS & GRAVY

Makeover Biscuits & Gravy image

We lightened up biscuits and gravy to curb our guilt for eating them the day after having pancakes. Here's a terrific homemade recipe for brunch guests. -Ian Cliffe, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Breakfast Brunch

Time 45m

Yield 6 servings.

Number Of Ingredients 18

Ingredients

1-1/3 cups all-purpose flour
2/3 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons cold butter
1 cup buttermilk
GRAVY:
1 teaspoon olive oil
1/2 pound bulk chicken sausage
1 medium onion, finely chopped
1 garlic clove, minced
1 teaspoon minced fresh thyme
1/8 to 1/4 teaspoon crushed red pepper flakes
1/8 teaspoon pepper
2 cups reduced-sodium chicken broth
2 tablespoons all-purpose flour
1/2 cup 2% milk

Steps:

Preheat oven to 425°. In a large bowl, whisk flours, baking powder, baking soda and salt. Cut in butter until crumbly. Add buttermilk; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat dough into a 7x5-in. rectangle (about 1 in. thick); cut into six pieces. Place 2 in. apart on a parchment-lined baking sheet. Bake 8-12 minutes or until golden brown., Meanwhile, in a large skillet, heat oil over medium heat. Add sausage and onion; cook 4-6 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles. Add garlic, thyme, pepper flakes and pepper; cook 30 seconds longer., Add broth to pan. In a small bowl, mix flour and milk until smooth; stir into sausage mixture. Return to a boil, stirring constantly; cook and stir 10-12 minutes or until thickened., Split biscuits in half; serve warm with gravy.

Nutrition Facts : Calories 308 calories, Fat 10g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 854mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 3g fiber), Protein 15g protein. Diabetic Exchanges

CREAMY BISCUITS AND GRAVY

Creamy Biscuits and Gravy image

This is a perfectly rich, great-tasting breakfast option for that occasional Sunday morning when you don't care about calories!

Provided by user

Categories Meat and Poultry Recipes Pork Sausage

Time 50m

Yield 10

Number Of Ingredients 14

Ingredients

2 cups all-purpose flour
4 teaspoons baking powder
1 tablespoon white sugar
½ teaspoon salt
½ cup shortening
1 egg, beaten
⅔ cup milk
1 tablespoon butter, melted
1 (16 ounce) package bulk pork breakfast sausage (such as Jimmy Dean®)
¼ cup butter
¼ cup all-purpose flour
1 (12 fluid ounce) can evaporated milk
1 ½ cups water
salt and ground black pepper to taste

Steps:

Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
Whisk 2 cups flour, baking powder, sugar, and salt together in a bowl; cut shortening into flour mixture with a pastry cutter until mixture is crumbly. Mix in egg and milk until incorporated. Turn dough out onto a well-floured work surface and knead for 1 minute.
Roll dough out to a thickness of 3/4 to 1-inch thick, cut with a biscuit cutter, and place biscuits onto prepared baking sheet. Brush tops of biscuits with melted butter.
Bake in the preheated oven until biscuits are golden brown, 8 to 10 minutes.
Cook and stir sausage in a large skillet over medium heat until browned and crumbly, about 10 minutes. Drain excess grease. Stir 1/4 cup butter into sausage until butter has melted and mix in 1/4 cup flour until thoroughly combined. Pour evaporated milk and water into sausage mixture, bring gravy to a simmer, and reduce heat to low; simmer gravy until thickened, about 5 minutes. Season gravy with salt and black pepper to taste.
Serve biscuits with sausage gravy.

Nutrition Facts : Calories 431.1 calories, Carbohydrate 28.1 g, Cholesterol 72.1 mg, Fat 29.7 g, Fiber 0.8 g, Protein 12.9 g, SaturatedFat 11.7 g, Sodium 812.6 mg, Sugar 5.9 g

MAKEOVER BISCUITS & GRAVY

Makeover Biscuits & Gravy image

We lightened up biscuits and gravy to curb our guilt for eating them the day after having pancakes. Here's a terrific homemade recipe for brunch guests. -Ian Cliffe, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Breakfast Brunch

Time 45m

Yield 6 servings.

Number Of Ingredients 18

Ingredients

1-1/3 cups all-purpose flour
2/3 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons cold butter
1 cup buttermilk
GRAVY:
1 teaspoon olive oil
1/2 pound bulk chicken sausage
1 medium onion, finely chopped
1 garlic clove, minced
1 teaspoon minced fresh thyme
1/8 to 1/4 teaspoon crushed red pepper flakes
1/8 teaspoon pepper
2 cups reduced-sodium chicken broth
2 tablespoons all-purpose flour
1/2 cup 2% milk

Steps:

Preheat oven to 425°. In a large bowl, whisk flours, baking powder, baking soda and salt. Cut in butter until crumbly. Add buttermilk; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat dough into a 7x5-in. rectangle (about 1 in. thick); cut into six pieces. Place 2 in. apart on a parchment-lined baking sheet. Bake 8-12 minutes or until golden brown., Meanwhile, in a large skillet, heat oil over medium heat. Add sausage and onion; cook 4-6 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles. Add garlic, thyme, pepper flakes and pepper; cook 30 seconds longer., Add broth to pan. In a small bowl, mix flour and milk until smooth; stir into sausage mixture. Return to a boil, stirring constantly; cook and stir 10-12 minutes or until thickened., Split biscuits in half; serve warm with gravy.

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