Sausage Gravy For Biscuits And Gravy Recipes

BEST SAUSAGE GRAVY AND BISCUITS

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.

BEST SAUSAGE GRAVY FOR BISCUITS AND GRAVY

Steps:

• In a saucepan, cook the sausage over medium heat until no longer pink.
• Stir in butter until melted.
• Sprinkle with flour.
• Gradually stir in milk, salt and pepper.
• Bring to a boil; cook and stir for 3 minutes.
• Serve over biscuits.

BISCUITS AND SAUSAGE GRAVY

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.

EASY SAUSAGE GRAVY AND BISCUITS

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.

SAUSAGE GRAVY

Steps:

• With your finger, tear small pieces of sausage and add them in a single layer to a large heavy skillet. Brown the sausage over medium-high heat until no longer pink. Reduce the heat to medium-low. Sprinkle on half the flour and stir so that the sausage soaks it all up, then add more little by little. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly.
• Cook the gravy, stirring frequently, until it thickens. (This may take a good 10 to 12 minutes.) Sprinkle in the seasoned salt and pepper and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in another 1/2 cup of milk or more if needed. Taste and adjust the seasoning.
• Spoon the sausage gravy over warm biscuits and serve immediately!

WHITE SAUSAGE GRAVY

Steps:

• Heat a large cast-iron skillet over medium-high heat. Add the sausage, break it up with a wooden spoon, and cook, stirring occasionally, until well browned and cooked through, about 7 minutes.
• Using a slotted spoon, transfer the sausage to a bowl, leaving the rendered fat in the skillet. Whisk the flour into the fat and cook, stirring, for about 1 minute. While whisking, pour the milk into the skillet and bring the gravy to a boil. Lower the heat and simmer gently for 2 minutes. Stir in the sausage and season with pepper. Split the biscuits in half and divide them among plates. Top each biscuit with some of the gravy and serve immediately.
• To make the biscuits: Place a rack in the center of the oven and preheat to 450 degrees F. Line a baking sheet with two layers of parchment paper. Set aside.
• In a large bowl, whisk together the flour, baking powder, sugar, and salt. Rub 2 tablespoons of the butter into the flour with your fingertips until completely absorbed. Work the remaining butter into the flour until it is in even pieces about the size of a pea. Gently stir the milk into the flour mixture to make a loose dough.
• Lightly dust a clean work surface with flour and turn the dough out onto it. Pat the dough into a 1/2-inch thick rectangle. Fold the dough in thirds like a business letter. (For a flakier biscuit repeat the folding a second time.) Pat the dough into a 5 by 8-inch rectangle about 3/4-inch thick. Use a 2- to 3-inch round cutter to make 6 biscuits, and transfer them to the prepared baking sheet. Press together the scraps of dough and cut 2 more biscuits.
• To make the glaze: Mix the cream and melted butter together in a small bowl. Lightly brush the tops of the biscuits with the glaze. Bake until lightly browned, about 15 minutes. Cool on a rack for 5 minutes before serving.

"NO SAUSAGE?!?" GRAVY FOR BISCUITS AND GRAVY

Steps:

• Melt butter in a saucepan over medium heat. Sprinkle flour over melted butter and whisk together to form a paste. Allow this to cook for a minute.
• Pour in milk, all at once, whisking constantly.
• Add seasonings, whisking constantly. Allow the gravy to come to a boil, still whisking. Taste and adjust seasoning, if necessary.

ITALIAN SAUSAGE GRAVY AND BISCUITS

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.

SAUSAGE GRAVY

Steps:

• Crumble sausage into a large saucepan; cook over medium-low heat. Add onion; cook and stir until transparent. Drain, discarding all but 2 tablespoons of drippings. Stir in flour; cook over medium-low heat about 6 minutes or until mixture bubbles and turns golden. Stir in milk. Add seasonings; cook, stirring, until thickened. To serve, slice biscuits and spoon gravy over halves.

GLORIA'S SAUSAGE GRAVY WITH BISCUITS

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.

SAUSAGE GRAVY FOR BISCUITS AND GRAVY

Steps:

• In a saucepan, combine the butter, flour, salt, and paprika.
• Whisk in milk and Worcestershire sauce all at once. Cook and stir until bubbly.
• Add in the cooked sausage (with drippings, if desired).
• You may have to add more salt or some pepper, depending on the sausage you use.
• Serve hot over biscuits.

SAUSAGE GRAVY AND BISCUITS

Steps:

• Gravy:.
• Melt butter. Add flour. Mix well until no lumps are left.
• Gradually add milk to make a thick gravy. Add sausage, salt and pepper to taste.
• Biscuits:.
• Combine all dry ingredients. Cut in shortening. Add milk.
• Roll out and cut into desired size.
• Bake at 450 degrees for about 12 minutes.
• To serve- split biscuits and top with sausage gravy.

SAUSAGE GRAVY FOR BISCUITS AND GRAVY

Steps:

• Brown sausage until it crumbles in a large skillet. Drain and set aside.
• Melt butter and stir in flour.
• Gradually add milk and stir constantly as you bring the mixture to a boil over medium heat.
• When mixture is thickened, add sausage and salt and pepper to taste.
• Cook until heated through and serve over split biscuits.