Sausage Biscuits Recipes

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SAUSAGE-CHEDDAR BISCUITS



Sausage-Cheddar Biscuits image

Provided by Trisha Yearwood

Categories     appetizer

Time 55m

Yield 16 to 18 biscuits

Number Of Ingredients 5

8 ounces fresh pork sausage with sage, casings removed
2 sticks (16 tablespoons) butter, softened
1 cup sour cream
2 cups self-rising flour
5 ounces shredded extra-sharp cheddar

Steps:

  • Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
  • In a medium skillet over medium heat, cook the sausage until well-browned, breaking it up into small pieces. Let cool completely, either on the counter or in the freezer.
  • Mix together the butter and sour cream in a stand mixer. Mix in the flour, 1 cup at a time, mixing until fully combined. Add the sausage and cheddar, and mix until well incorporated.
  • Drop heaping spoonfuls of the dough onto the prepared baking sheets. Bake until lightly browned, 20 to 25 minutes.

HANDY SAUSAGE BISCUITS



Handy Sausage Biscuits image

These are similar to old-fashioned biscuits made from scratch, but they're even better thanks to the tasty sausage throughout. It's almost impossible to stop eating them. I like to serve these biscuits with an egg dish or soup. -Nancy Parker, Seguin, Texas

Provided by Taste of Home

Time 35m

Yield 2 dozen.

Number Of Ingredients 11

3/4 pound bulk pork sausage
2-2/3 cups all-purpose flour
2 tablespoons sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup buttermilk
Melted butter

Steps:

  • In a skillet, cook sausage over medium heat until no longer pink; drain well and set aside. In a bowl, combine flour, sugar, baking powder, baking soda and salt; cut in shortening until crumbly. Stir in the sausage. , In another bowl, dissolve yeast in water; let stand for 5 minutes. Add buttermilk. Stir into dry ingredients just until moistened. , On a lightly floured surface, gently knead dough 6-8 times. Roll out to 1/2-in. thickness; cut with a 2 in. biscuit cutter. Place on lightly greased baking sheets. , Brush tops with butter. Bake at 450° for 10-12 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 131 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 211mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 0 fiber), Protein 3g protein.

SAUSAGE CHEESE BISCUITS



Sausage Cheese Biscuits image

These breakfast-in-a-biscuit goodies will appeal to the young...and the young at heart. It's one of my favorite recipes because it doesn't require any special ingredients. -Marlene Neideigh, Myrtle Point, Oregon

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 10 servings.

Number Of Ingredients 5

1 tube (12 ounces) refrigerated buttermilk biscuits (10 count)
1 package (8 ounces) frozen fully cooked breakfast sausage links, thawed
2 large eggs, beaten
1/2 cup shredded cheddar cheese
3 tablespoons chopped green onions

Steps:

  • Preheat oven to 400°. Roll out each biscuit into a 5-in. circle; place each in an ungreased muffin cup. Cut sausages into fourths; brown in a skillet. Drain. Divide sausages among cups., In a small bowl, combine eggs, cheese and onions; spoon into cups. Bake until browned, 13-15 minutes.

Nutrition Facts : Calories 227 calories, Fat 16g fat (6g saturated fat), Cholesterol 57mg cholesterol, Sodium 548mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 0 fiber), Protein 8g protein.

SAUSAGE BISCUITS



Sausage Biscuits image

Great by themselves or with sausage or bacon gravy. if need to reheat, microwave for 10 to 15 seconds.

Provided by OAKLEYA

Categories     Breakfast

Time 25m

Yield 24 BISCUITS, 8 serving(s)

Number Of Ingredients 4

1 lb breakfast sausage, uncooked
2 cups Bisquick
1 1/2 cups shredded cheese
1/2 cup milk, may need a little more

Steps:

  • MIX TOGETHER USING HANDS.
  • FORM INTO 1 TO 1/2 INCH BALLS.
  • BAKE AT 350 FOR 20 TO 25 MINUTES TILL GOLDEN BROWN.
  • EAT AND ENJOY.

Nutrition Facts : Calories 409.2, Fat 26.8, SaturatedFat 10.1, Cholesterol 64, Sodium 961, Carbohydrate 22.7, Fiber 0.7, Sugar 3.7, Protein 18.2

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.

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

SAUSAGE BALL BISCUITS



Sausage Ball Biscuits image

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

Provided by blackburn3559

Categories     Breakfast

Time 50m

Yield 12 biscuits, 12 serving(s)

Number Of Ingredients 3

1 lb sausage
2 cups hand grated cheese
3 cups Bisquick

Steps:

  • Preheat oven to 375 degrees F.
  • Combine all ingredients in a medium sized bowl. Work all ingredients together with you hands for 15 - 20 minutes or until all ingredients have come together. This recipe does not call for any liquids and don't add any. The warmth of your hands helps the sausage combine with the biscuit mix and the cheese. As long as you work with your hands as directed, everything will come together nicely.
  • Divide the dough into 12 pieces and form each piece into biscuits. Bake in the oven for 25 to 30 minutes.
  • Serving size = 1 biscuit. One serving = 8 WW points.
  • Dough can be made and refrigerated overnight.

Nutrition Facts : Calories 311.7, Fat 20.1, SaturatedFat 7.8, Cholesterol 34.6, Sodium 909.1, Carbohydrate 21.5, Fiber 0.6, Sugar 3.5, Protein 10.6

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 SAGE BISCUITS



Sausage Sage Biscuits image

For an easy, savory breakfast treat, browned sausage and sage are folded into biscuit dough that's cut into squares. A generous grinding of black pepper in the mix and on top adds a bit of kick. The flaky biscuits are delicious on their own or stuffed with eggs: Scrambled, fried or poached are all great, but so is egg salad. If you'd like, you can garnish the biscuits with whole sage leaves. Simply brush the unbaked squares with a little melted butter, gently press on a sage leaf, and brush the leaf with a little more butter before baking.

Provided by Genevieve Ko

Categories     dinner, quick breads, side dish

Time 1h

Yield 20 biscuits

Number Of Ingredients 10

12 ounces fresh pork breakfast sausage, bulk or in links
1/2 teaspoon neutral oil
3 cups/385 grams all-purpose flour, plus more for dough
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/2 teaspoon black pepper, plus more for sprinkling
1/2 cup/115 grams cold unsalted butter, cut into thin slices
1/4 cup chopped sage leaves
1 1/4 cups buttermilk

Steps:

  • Put the sausage in a large cast-iron or other heavy skillet. (If it's in links, squeeze it into the pan, and discard the casing.) Turn the heat to medium and cook, stirring and breaking the sausage into tiny bits, until browned and cooked through, about 8 minutes. If the sausage sticks to the pan, add 1/2 teaspoon neutral oil. Remove from the heat and cool to room temperature. You should have a scant 2 cups cooked sausage bits.
  • Heat oven to 425 degrees. Line a large baking sheet with parchment paper.
  • In a medium bowl, whisk the flour, baking powder, baking soda, salt and pepper.
  • Add the butter and toss to coat with the dry ingredients. Using your fingers or a pastry cutter, press and cut in the butter until coarse crumbs form with some peanut-size pieces remaining. Toss in the chopped sage and sausage until evenly coated. Add the buttermilk and mix with a fork until no dry bits remain and mixture forms a mass.
  • Lightly flour a work surface and turn the dough out onto it. With lightly floured hands or rolling pin, pat or roll the dough into an 8-by-10-inch rectangle (about 1/2-inch thick). Using a sharp knife or bench scraper, cut the dough into 2-inch squares. Put on the prepared sheet, spacing 1 inch apart.
  • If the dough has softened, refrigerate or freeze until stiff. Brush the tops of the dough squares with butter and press a sage leaf onto each. Grind pepper on top.
  • Bake until well risen, and the edges are just beginning to brown, about 20 to 25 minutes.
  • Cool on the pan on a rack for 5 minutes. Serve warm or room temperature, wrapped in a napkin to eat out of hand.

Nutrition Facts : @context http, Calories 173, UnsaturatedFat 4 grams, Carbohydrate 17 grams, Fat 10 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 4 grams, Sodium 242 milligrams, Sugar 1 gram, TransFat 0 grams

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