COUNTRY SAUSAGE GRAVY AND BUTTERMILK BISCUITS
If you love Bob Evans Sausage Gravy, you'll love this even better... My family is from West Virgina and this is the recipe I have made for the past 30 years. I don't know why everyone has to make a big deal out of making gravy, it's probably the easiest dish to make, but every restaurant in town wants to add things,and it's just nasty.... I am known in this town for my gravy, In fact I have a couple friends that ask me to make them a batch of it to take on vacation with them to share with their families.. Here's what you do... It's so simple. but absolutely delicious... I make it just about every Sunday. If you like this, try my Breakfast Sausage Burrito with green chilies recipe. Your kids will LOVE IT!, and you can freeze them separately and use them daily... Enjoy! Let me know what you think. Email me.
Provided by therockmiester
Categories Breads
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 7
Steps:
- Before you get started, get your biscuit's on a pan following the pkg. directions.
- While your sausage if frying up, put your biscuits in the oven, by time your done make this, your biscuits will be done, and nice and hot.
- In a large frying pan, brown your sausage and break it up with a snake potato masher or fork.
- Once it is nicely browned, pull sausage to the sides of the pan so that the drippings drain into the middle.
- Spoon a 1/2 cup of the flour into the drippings and mix good till it's nice and brown, add a little more flour if need be.
- Once you have the flour browned, start folding in the sausage.
- Mix 2 cups water with 1 cup milk and stir together.
- Start slowly pouring the milk and water mix into the the sausage mixture,.
- Only pour what you need to get a nice consistency.
- (Tip): if you need to add more flour after the milk and water have been added, you need to add the flour to a little cool water, stir till smooth, then add that to your sausage mixture, otherwise like any other gravy, you will get flour lumps.
- Use your judgement on adding more milk or water to your taste.
- * Don't forget: heat of flame must be at least Medium High heat so that the flour will expand and smooth out.
- Once you get it to how you like it, turn your heat down, you don't want to burn your gravy. AND -- the gravy will thicken as it sits, so don't make it too thick.
- Add salt and pepper and a teaspoons of sage. (the sage is to your taste also, but we've been using it since I was born., and it just makes it wonderful. If you like Bob Evans sausage gravy, you love this even more).
- Pour over freshly baked buttermilk biscuits -- or your own.
- ( but if your making your own, make them first before you even think of making this gravy).
- Enjoy!
BUTTERMILK BISCUITS WITH SAUSAGE GRAVY
This version is a bit lighter than the traditional buttermilk biscuits, but no less tasty.
Provided by Virginia Willis
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 500 degrees F.
- In a bowl, combine 1 1/2 cups of the all-purpose flour, the whole wheat pastry flour, baking powder, salt and baking soda. Using a pastry cutter or two knives, cut the butter into the flour mixture until it resembles coarse meal. Combine the buttermilk and 1 tablespoon of the oil. Pour the buttermilk mixture into the flour mixture and gently mix until just combined.
- Turn the dough out onto a lightly floured surface. Knead lightly using the heel of your hand to compress and push the dough away from you, and then fold it back over itself. Give the dough a small turn and repeat eight or so times. (It's not yeast bread; you want to just barely activate the gluten, not overwork it.) Using a lightly floured rolling pin, roll the dough out 1/2 inch thick. Cut out rounds of dough with a 1 1/2-inch round cutter dipped in flour; press the cutter straight down without twisting so the biscuits will rise evenly when baked.
- Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the sausage and sprinkle with salt and pepper. Using a wooden spoon, break up the meat into small pieces. Cook until lightly browned, 3 to 5 minutes. Pour off any excess rendered fat. Add the onions and cook until clear and translucent, 3 to 5 minutes. Add the remaining 1/4 cup all-purpose flour and stir to combine and coat. Add the milk and season with salt and pepper. Bring to a boil and then reduce the heat to simmer. Let cook, stirring occasionally, until thick, about 5 minutes. Taste and adjust for seasoning with salt and pepper.
- Meanwhile, place the biscuits on an ungreased baking sheet about 1 inch apart. Bake until golden brown, 8 to 10 minutes. Transfer to a rack to cool just slightly. Split and serve hot with the sausage gravy.
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.
BUTTERMILK SAUSAGE GRAVY
This is my husband's recipe that was handed down to him by his grandmother. His grandmother stated that you must use Farmer John® sausage and bacon drippings or it would not taste as delicious as hers. It was never written down, just a pinch of this and a handful of that. I finally got him to measure everything and this is the result.
Provided by Yoly
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Pork Gravy
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Place sausages and bacon drippings in a skillet and cook over medium heat, breaking up sausage into bite-sized pieces, until golden brown, 4 to 6 minutes. Add flour, stirring constantly. Slowly add buttermilk and cook and stir until gravy has thickened, 3 to 5 minutes.
Nutrition Facts : Calories 364.8 calories, Carbohydrate 14 g, Cholesterol 65.1 mg, Fat 25 g, Fiber 0.2 g, Protein 19.7 g, SaturatedFat 9.9 g, Sodium 569.7 mg, Sugar 8.1 g
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
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.
Nutrition Facts : Calories 412 calories, Fat 26g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 1208mg sodium, Carbohydrate 33g carbohydrate (9g sugars, Fiber 1g fiber), Protein 10g protein.
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