Sausage Biscuits And Gravy Recipes

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SAUSAGE GRAVY AND BISCUITS



Sausage Gravy and Biscuits image

Make and share this Sausage Gravy and Biscuits recipe from Food.com.

Provided by Kelly Cameron

Categories     Breads

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 lb pork sausage
2 tablespoons finely-chopped onions
6 tablespoons flour
1 quart milk
salt and black pepper
5 -6 dashes Worcestershire sauce
1 (16 1/3 ounce) package refrigerator biscuits

Steps:

  • Cook sausage and onions in a skillet until sausage is done.
  • Meanwhile, in a separate bowl, combine milk, Worcestershire sauce, and salt/pepper (to taste); set aside.
  • When sausage/onion mixture is done,remove and drain excess grease.
  • Return sausage/onion mixture back to skillet.
  • Over medium/low heat, gradually add flour.
  • Turn to coat sausage and cook until golden (approx).
  • Return heat to medium.
  • Slowly stir in milk/seasoning mixture.
  • Cook until gravy reaches desired thickness (stirring frequently).
  • Cook biscuits according to package directions.
  • Serve gravy over biscuits split in half.

Nutrition Facts : Calories 954.6, Fat 58, SaturatedFat 20.6, Cholesterol 119.3, Sodium 1516.5, Carbohydrate 72.4, Fiber 2.1, Sugar 2.8, Protein 34.5

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.

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

SAUSAGE GRAVY STUFFED BISCUITS



Sausage Gravy Stuffed Biscuits image

The perfect breakfast comfort food, biscuits and gravy, becomes gravy IN biscuits. A savory sausage gravy is made and then baked into the center of fluffy buttermilk biscuits in this fun play on a Southern favorite.

Provided by Zac Young

Categories     main-dish

Time 4h

Yield 12 large biscuits

Number Of Ingredients 16

4 ounces ground breakfast sausage (sweet or hot)
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1/4 teaspoon mustard powder
1/2 teaspoon finely chopped rosemary leaves
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1 cup whole milk
1/4 teaspoon Worcestershire sauce
3 cups all-purpose flour
2 tablespoons baking powder
1 tablespoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon finely ground black pepper, plus more to finish
14 tablespoons cold unsalted butter, cut into 1/4-inch cubes
1 1/4 cups buttermilk, plus 2 more tablespoons to finish

Steps:

  • For the gravy: Cook the sausage in a medium skillet over medium heat, breaking up the sausage into small pieces and stirring occasionally until lightly browned, about 2 minutes Add the butter, flour, mustard powder, rosemary, pepper, and salt and cook, stirring constantly, for 1 minute. Add the milk and Worcestershire sauce, bring to a boil and cook until slightly thickened, about 1 minute.
  • Divide the gravy among twelve 1-ounce cavities of an ice cube tray. Freeze the gravy until solid, 2 to 3 hours. (For an alt method, line a 9-by-3-inch loaf pan with plastic wrap and make a "dam" using aluminum foil to block off half of the pan. Pour the gravy into the open space. Freeze until solid, then lift out the frozen gravy and cut into twelve 1-inch cubes).
  • For the biscuits: Position racks in the upper and lower thirds of the oven and preheat it to 425 degrees F. Line 2 baking sheets with parchment paper.
  • Combine the flour, baking powder, sugar, salt and pepper in a food processor. Pulse until combined. Add the butter and pulse until the butter is in pea-size pieces. Add the 1 1/4 cups buttermilk and pulse several times until the dough just comes together but is not fully incorporated. Place the dough on to a clean work surface and gather it together into a rough ball. Pat the dough into an 8-inch square and divide into 12 equal portions.
  • Unmold the gravy cubes from the ice cube tray. Working with 1 portion of dough at a time, pat into about a 3-inch disk in your hand. Place 1 of the gravy cubes in the center and wrap the dough around it until fully encased. Shape the biscuit into about a 2 1/2-inch-wide puck and place it on one of the prepared baking sheets. Repeat with the remaining dough and gravy cubes.
  • Brush the tops of the biscuits with the remaining 2 tablespoons buttermilk and sprinkle with some finely ground black pepper.
  • Bake on the upper and lower oven racks for 16 to 20 minutes, rotating the baking sheets and swapping the positions on the racks halfway through, until the biscuits are lightly golden brown. Let cool on the sheets for 5 minutes before serving.

BISCUITS AND GRAVY



Biscuits and Gravy image

Provided by Bobby Flay

Categories     main-dish

Time 25m

Yield 10 servings

Number Of Ingredients 7

12 ounces hot bulk sausage
12 ounces mild bulk sausage
4 tablespoons flour
1/2 gallon milk
Salt
Pepper
Biscuits, store bought or homemade

Steps:

  • In a large pot, add sausage and cook until browned and cooked through. Drain grease and add flour to sausage. Cook over medium-high heat until the sausage is well-coated with the flour. Add milk and stir until desired thickness and add salt and pepper, to taste. Serve with biscuits.
  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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

GLORIA'S SAUSAGE GRAVY WITH BISCUITS



Gloria's Sausage Gravy with Biscuits image

This is a wonderful sausage gravy and biscuit recipe my cousin serves for breakfast on special occasions.

Provided by Debbie

Categories     Breakfast and Brunch     Meat and Seafood     Sausage

Time 2h25m

Yield 8

Number Of Ingredients 19

1 pound sage flavored ground breakfast sausage
2 tablespoons finely chopped onion
1 tablespoon all-purpose flour
1 cup milk
½ teaspoon poultry seasoning
½ teaspoon ground nutmeg
¼ teaspoon salt
1 dash Worcestershire sauce
1 dash hot pepper sauce
2 packages active dry yeast
¼ cup warm water (110 degrees F/45 degrees C)
2 cups warm buttermilk (105 to 115 degrees F/43 to 46 degrees C)
5 cups all-purpose flour
⅓ cup white sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 tablespoon salt
1 cup shortening
2 tablespoons butter, melted

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • To make the gravy: Crumble sausage in skillet and cook over medium-low heat. Add onion and cook until tender; drain. Stir in flour, a little at a time, for about 6 minutes or until bubbly and golden. Stir in milk, nutmeg, poultry seasoning, salt, Worcestershire sauce, hot pepper sauce and cook until thick.
  • To make biscuits: Dissolve yeast in warm water; let stand 5 minutes. Stir in buttermilk and set aside. In a large bowl, combine flour, sugar, baking powder, soda and salt. Cut in shortening with pastry blender until looks like coarse meal. Stir in yeast-buttermilk mix and mix well. Turn out onto lightly floured surface and knead gently 3 to 4 times. Roll out flat to 1/2 inch and cut with 2 1/2 inch biscuit cutter. Place on lightly greased baking sheet and cover. Let rise in warm place 1 1/2 hrs.
  • Bake in preheated oven for 8 to 10 minutes, until golden. Remove from oven and brush tops with melted butter.

Nutrition Facts : Calories 764.4 calories, Carbohydrate 74.9 g, Cholesterol 45 mg, Fat 42.8 g, Fiber 2.6 g, Protein 19.6 g, SaturatedFat 13.4 g, Sodium 1843.7 mg, Sugar 13.1 g

SAUSAGE GRAVY-STUFFED BISCUITS RECIPE BY TASTY



Sausage Gravy-Stuffed Biscuits Recipe by Tasty image

Here's what you need: biscuits, egg, ground sausage, flour, milk, fresh thyme, fresh sage, cayenne pepper, black pepper, salt

Provided by Mel Boyajian

Categories     Breakfast

Yield 8 servings

Number Of Ingredients 10

14 biscuits
egg, for egg wash
8 oz ground sausage
3 tablespoons flour
1 ½ cups milk
¼ teaspoon fresh thyme
¼ teaspoon fresh sage
1 pinch cayenne pepper
½ teaspoon black pepper
¼ teaspoon salt

Steps:

  • In a cast-iron skillet, break up the ground sausage into small chunks and brown over medium-high heat until sausage is cooked through and no longer pink.
  • Reduce heat to medium-low. Sprinkle the flour over the sausage and stir until the flour has absorbed all of the sausage fat and is lightly coating the sausage pieces.
  • Add the milk in several increments while whisking.
  • Add thyme, sage, cayenne pepper, black pepper, and salt.
  • Cook the gravy for 5-10 minutes, frequently stirring until the gravy thickens. Let cool.
  • Fill a well-greased ice cube tray with the gravy. (If you do not have an ice cube tray, pour the gravy onto a greased parchment-lined ½ cookie sheet.)
  • Freeze for 20 minutes.
  • Preheat oven to 350˚F (180˚C).
  • With your thumb, make a divot in the center of each biscuit.
  • Place a cube of gravy into each divot.
  • Fold the sides of the biscuit dough around the gravy cube pinching the dough together at the top.
  • Turn the dough balls upside down. With the palm of your hand, roll the biscuit ball around in a clockwise motion on your table surface to smooth out the dough balls.
  • Place the biscuits on a parchment lined ½ cookie sheet making sure the dough seams are on the bottom. Brush with egg wash.
  • Bake for 20-30 minutes.
  • Enjoy!

Nutrition Facts : Calories 203 calories, Carbohydrate 16 grams, Fat 11 grams, Fiber 0 grams, Protein 7 grams, Sugar 4 grams

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

BISCUITS AND SAUSAGE GRAVY



Biscuits and Sausage Gravy image

Make this easy Biscuits and Sausage Gravy recipe! Ready in just 20 minutes, our biscuits & sausage gravy make an easy weekday or weekend breakfast option!

Provided by My Food and Family

Categories     Dairy

Time 20m

Yield 8 servings

Number Of Ingredients 5

1 pkg. (16.3 oz.) refrigerated big buttermilk biscuits
8 breakfast sausage patties
1 tsp. butter
8 eggs, beaten
1 jar (12 oz.) HEINZ HomeStyle Sausage Gravy

Steps:

  • Bake biscuits as directed on package. Meanwhile, cook sausage as directed on package.
  • Melt butter in large nonstick skillet on low heat. Add eggs; cook 3 to 5 min. or until set, stirring occasionally. While eggs are cooking, heat gravy as directed on label.
  • Split biscuits. Place bottom half of 1 biscuit on each of 8 plates; top with sausage patty and gravy. Cover with biscuit tops. Serve with eggs.

Nutrition Facts : Calories 420, Fat 26 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 225 mg, Sodium 1080 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 17 g

ITALIAN SAUSAGE GRAVY AND BISCUITS



Italian Sausage Gravy and Biscuits image

Here's a simple sausage gravy with an Italian flair that's served over hot biscuits.

Provided by Classico

Categories     Trusted Brands: Recipes and Tips     Classico® Pasta Sauce

Time 25m

Yield 4

Number Of Ingredients 7

1 (12 ounce) package ground Italian sausage
½ cup onion, diced
1 (16 ounce) jar Classico Fresh Four Cheese Alfredo Sauce
3 fresh sage leaves, finely chopped
⅛ teaspoon freshly ground black pepper
¼ cup chopped green onion
1 (10 ounce) can refrigerated biscuit dough, baked according to package instructions

Steps:

  • Cook sausage in a large skillet over medium heat until no longer pink, following cooking instructions indicated on the packaging. Add diced onions and continue to cook until onion softens and turns transparent. Drain fat.
  • Stir in the Alfredo sauce, sage and black pepper. Bring to a simmer, stirring occasionally; reduce heat and simmer for 10 minutes.
  • Serve over fresh biscuits and top with green onion.

Nutrition Facts : Calories 492 calories, Carbohydrate 44.4 g, Cholesterol 34 mg, Fat 26.9 g, Fiber 2.9 g, Protein 18 g, SaturatedFat 8.1 g, Sodium 1842.7 mg, Sugar 6.7 g

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From favfamilyrecipes.com
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BISCUITS AND SAUSAGE GRAVY RECIPE | A BOUNTIFUL KITCHEN
2019-06-12 Remove sausage and place in small bowl. Lightly wipe out the pan with a paper towel. Melt the butter in the skillet over medium high heat. Add the flour, and whisk in until the lumps disappear. Continue to cook for about 1-2 minutes or until bubbly and slightly browned. Add salt, pepper and cayenne.
From abountifulkitchen.com
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BOB EVANS SAUSAGE GRAVY (COPYCAT RECIPE) - INSANELY GOOD
2022-03-16 Don’t drain the grease! You need that to make a roux. Step 2: Make a roux. This is the magical mixture that will thicken milk and turn it into gravy. Whisk in the flour with the sausage grease until dissolved. Keep stirring for about 3-4 minutes to cook out the flour. Step 3: Add the milk. Don’t do it all at once!
From insanelygoodrecipes.com
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COUNTRY STYLE BISCUITS AND SAUSAGE GRAVY - EVERYDAY MADE FRESH
Biscuits. Cut your stick of butter in half. Put one half aside.Cut the other half into small pieces, I stash mine in the freezer for 5 mins to get it nice and coldPreheat oven to 450 degrees. Mix together your dry ingredients in a large bowl.Using a pastry cutter or your fingers, combine the butter into your dry ingredients.
From everydaymadefresh.com
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SAUSAGE BISCUITS AND GRAVY - SON SHINE KITCHEN
2016-01-11 Cook sausage until brown, do not drain. Remove sausage from pan and set aside. Add butter until it melts. Add milk and cook for 1-2 minutes. Slowly add bisquick into gravy, stirring constantly to eliminate lumps. Add pepper to season. Return sausage to pan and cook for a couple minutes to warm together.
From sonshinekitchen.com
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CLASSIC SAUSAGE GRAVY WITH BISCUITS | BAKER BETTIE
2018-10-07 Reduce the heat to medium-low and sprinkle the flour on top of the sausage. Stir the sausage and flour until the flour is absorbed. Cook for about 2 minutes to cook off the raw flour taste. Slowly stream in the milk while stirring constantly until all of the milk is in the pan.
From bakerbettie.com
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BISCUITS WITH SAUSAGE GRAVY RECIPE | MYRECIPES
Step 4. Measure fat in pan; add butter to equal 3 Tbsp. Reduce heat to medium; add 3 Tbsp. flour. Cook, stirring occasionally, until light golden brown, about 2 minutes. Stir in milk. Bring to a simmer and cook until gravy thickens, 1 minute. Stir in sausage and season with salt and pepper. Serve hot, with warm biscuits.
From myrecipes.com
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BISCUITS AND GRAVY - SPEND WITH PENNIES
2018-06-14 Biscuits and Gravy is a simple recipe buttery, flaky, homemade biscuits and a savory three-ingredient sausage gravy.A classic, hearty, and timeless breakfast combination and perfect served alongside a Vanilla Fruit Salad!. This is the best biscuits and gravy recipe and is shockingly simple to make. This entire breakfast can be made from scratch with ingredients …
From spendwithpennies.com
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GRANDMA'S CLASSIC SOUTHERN BISCUITS AND SAUSAGE GRAVY …
2018-08-31 Next, add the flour and stir into sausage until dissolved. Pour the milk into the skillet with the sausage and raise heat the bring the mixture to a boil. Once boiling reduce heat and continuously whisk until the gravy begins to thicken. About …
From erhardtseat.com
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EASY OLD FASHIONED BISCUITS AND GRAVY (30 MINUTES) - ZONA COOKS
2022-05-02 For the Biscuits: Preheat the oven to 425°F with a rack in the middle. Line a baking sheet with parchment paper. Mix together the flour, salt, baking powder, and sugar. Work the butter into the flour mixture with a fork, pastry blender, or stand mixer, until crumbly like breadcrumbs. Drizzle the milk evenly over the flour mixture.
From zonacooks.com
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SAUSAGE BISCUIT SANDWICHES WITH GRAVY RECIPE - PILLSBURY.COM
2022-01-05 1. Heat oven to 400°F. Bake biscuits as directed on can. 2. Meanwhile, in 10-inch nonstick skillet, cook sausage over medium heat 8 to 10 minutes, turning once, until browned and thoroughly cooked. Transfer sausage patties to plate; cover, and set aside. 3. Wipe out skillet.
From pillsbury.com
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QUICK & EASY SAUSAGE GRAVY AND BISCUITS - SWEET LITTLE BLUEBIRD
The gravy is best served over warm biscuits fresh out of the oven. In a large skillet over medium-high heat, cook sausage until thoroughly cooked (approximately 7-9 minutes), continuously stirring. Next, reduce heat to Medium, add flour, mixing into sausage. Cook the flour and sausage mixture, stirring constantly for 3-5 minutes, until all the ...
From sweetlittlebluebird.com
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Top Asked Questions

What is biscuits and sausage gravy?
This biscuits and sausage gravy is an old southern 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 In a small skillet, cook sausage over medium heat until no longer pink, 3-5 minutes, breaking into crumbles; drain.
What are the best ways to cook biscuits and sausage?
Steps. 1 1. Heat oven to 350°F. Bake biscuits as directed on can. 2 2. Meanwhile, crumble sausage into large skillet. Cook over medium-high heat until browned and no longer pink, stirring frequently. 3 3. With wire whisk, stir in flour, salt and pepper. Gradually stir in milk. Cook until mixture thickens, stirring constantly. Split warm biscuits;
How to cook sausage and gravy for gravy?
When the sausage is cooked through add the unsalted butter and stir until melted. Next, add the flour and stir into sausage until dissolved. Pour the milk into the skillet with the sausage and raise heat the bring the mixture to a boil. Once boiling reduce heat and continuously whisk until the gravy begins to thicken.
How long do you cook biscuits for gravy?
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.

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