SAUSAGE GRAVY-STUFFED BISCUITS RECIPE BY TASTY
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
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
SAUSAGE GRAVY STUFFED BISCUITS
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
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.
SAUSAGE GRAVY
Slather biscuits in Ree Drummond's comforting, top-rated Sausage Gravy recipe from The Pioneer Woman on Food Network.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 12 servings
Number Of Ingredients 6
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!
BISCUITS AND SAUSAGE GRAVY
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
Time 15m
Yield 2 servings.
Number Of Ingredients 7
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.
BEST SAUSAGE GRAVY AND BISCUITS
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
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
GRAVY-STUFFED CHEDDAR BISCUIT BOMBS RECIPE BY TASTY
A fun spin on a Southern classic! Cheddar and chives biscuits stuffed with sausage gravy? It's a morning mashup that will have you in a food coma before noon.
Provided by Betsy Carter
Categories Appetizers
Time 9h5m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Cook the sausage in a large skillet over medium heat for about 5 minutes until evenly browned, breaking up into small pieces as it cooks. Remove from the skillet with a slotted spoon and transfer to a plate, leaving any rendered fat behind.
- Add the butter to the skillet. Once the butter melts, add the flour and whisk until light golden brown, about 2 minutes. Slowly whisk in the milk until combined and whisk until the gravy thickens, about 10 minutes.
- Add the thyme, red pepper flakes, sage, salt, pepper, and sausage to the pan and stir until combined. Transfer the mixture to a glass measuring cup and let cool to room temperature.
- Carefully pour the cooled gravy into a silicone ice mold and freeze overnight.
- Make the biscuits: Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- To the bowl of a food processor, add the flour, baking powder, butter, salt, cheddar cheese, and chives. Pulse several times until mixture resembles coarse crumbs.
- With the processor running, slowly pour in the heavy cream and pulse until the dough comes together.
- Turn the dough out onto a lightly floured surface and knead until no longer sticky. Roll the dough out to about ⅛ inch (½ cm) thick and cut out 8 4-inch (10 cm) circles with a floured biscuit cutter.
- Remove the frozen gravy from the mold and place 1 cube at the center of each biscuit. Bring the edges of the dough over the gravy and roll to seal. Save the leftover gravy cubes for another use.
- Place the stuffed biscuits on the prepared baking sheet. Brush with the beaten egg and sprinkle with more cheese.
- Bake the biscuits for 15-20 minutes, until golden brown.
- Enjoy!
Nutrition Facts : Calories 577 calories, Carbohydrate 37 grams, Fat 38 grams, Fiber 1 gram, Protein 22 grams, Sugar 6 grams
EASY SAUSAGE GRAVY AND BISCUITS
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
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
More about "sausage gravy stuffed biscuits from hatfield recipes"
SAUSAGE GRAVY STUFFED BISCUITS - SPICY …
From spicysouthernkitchen.com
4.9/5 (25)Total Time 31 minsCategory Breakfast
10 BEST STUFFED BISCUITS RECIPES | YUMMLY
From yummly.com
THE BEST BISCUITS AND GRAVY RECIPE - TASTES …
From tastesbetterfromscratch.com
SAUSAGE AND GRAVY STUFFED BISCUIT RECIPE
From diyjoy.com
SAUSAGE GRAVY STUFFED BISCUITS - COMPLETELY …
From completelydelicious.com
SAUSAGE GRAVY - WITH BISQUICK BISCUITS - 15 …
From showmetheyummy.com
SAUSAGE GRAVY AND BISCUITS RECIPE - SOUTHERN LIVING
From southernliving.com
18 LOW CARB GROUND PORK RECIPES TO TRY - DELIGHTFULLY LOW CARB
From delightfullylowcarb.com
SAUSAGE GRAVY STUFFED BISCUITS RECIPE-PARTIALLY DONE IN THE
From youtube.com
HOMEMADE BISCUITS AND SAUSAGE GRAVY RECIPE - TASTE AND TELL
From tasteandtellblog.com
SAUSAGE GRAVY STUFFED BISCUITS FROM HATFIELD® - PINTEREST
From pinterest.com
SAUSAGE GRAVY STUFFED BISCUITS FROM HATFIELD(R) PHOTOS
SAUSAGE GRAVY STUFFED BISCUITS FROM HATFIELD RECIPES
From tfrecipes.com
17 STUFFED BISCUITS THAT ARE INSANELY GOOD - INSANELY GOOD
From insanelygoodrecipes.com
BEST SAUSAGE GRAVY RECIPE - SOULFULLY MADE
From soulfullymade.com
EASY CHICKEN AND BISCUIT SANDWICHES WITH SAUSAGE GRAVY RECIPE ...
From pillsbury.com
SAUSAGE GRAVY - HATFIELD
From simplyhatfield.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love