Sausage Gravy With Biscuits Recipes

SAUSAGE GRAVY AND 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.

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.

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.

SAUSAGE GRAVY STUFFED BISCUITS

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.

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.

BISCUITS AND 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.

SAUSAGE GRAVY WITH BISCUITS

Steps:

• Bake biscuits according to package directions. Meanwhile, crumble sausage into a small skillet. Cook over medium heat until no longer pink; drain. Stir in flour and seasonings until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Split biscuits in half; serve with sausage gravy.

BISCUITS AND SAUSAGE GRAVY II

Steps:

• Prepare homemade biscuits or canned biscuits according to package directions.
• Crumble sausage into skillet and brown.
• Pour off excess grease leaving about 4 tablespoons drippings in the skillet. Add cornstarch to skillet; stir to loosen the crust bits in skillet. Slowly add the milk and continue to stir until creamy and smooth.
• Add more cold milk if gravy thickens too fast. Return cooked sausage to the gravy.
• Stir well to blend.
• Cut biscuits in half and spoon the sausage gravy on top.

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 BISCUITS AND GRAVY

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.

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.

HOME-STYLE SAUSAGE GRAVY AND BISCUITS

Steps:

• Bake biscuits according to package directions., Meanwhile, in a large skillet, cook sausage and onion over medium heat until sausage is no longer pink; drain. Add butter; cook until melted. Stir in the gravy mix, flour and seasonings until blended. Gradually add milk and broth. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with biscuits.

SAUSAGE GRAVY-STUFFED BISCUITS RECIPE BY TASTY

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!

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.

SOUTHERN SAUSAGE GRAVY AND BISCUITS

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.

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.