Best Buttermilk Biscuits With Eggs And Sausage Gravy Recipes

BUTTERMILK SAUSAGE GRAVY

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.

BUTTERMILK BISCUITS WITH EGGS AND SAUSAGE GRAVY

Steps:

• For the sausage: Combine the pork, garlic, sage, thyme, onion powder, and oil in a large bowl and season with salt and pepper. Cover the sausage and refrigerate for at least 30 minutes to allow the flavors to meld. Form the sausage mixture into 8 patties. Heat a large nonstick pan over high heat and cook the patties until golden brown on both sides and just cooked through, about 5 minutes per side.
• For the black pepper buttermilk biscuits: Preheat the oven to 450 degrees F. Combine the flour, baking powder, baking soda and salt in a large bowl. Using a dough cutter, combine the ingredients until they are incorporated. Cut in the butter using your fingers or a pastry cutter until the mixture resembles coarse meal. Add the buttermilk and gently mix until the mixture just begins to come together. Scrape the dough onto a lightly-floured counter. Pat the dough into a 10 by 12-inch rectangle about 3/4-inch thick. Use a 2-inch round biscuit cutter to cut out the biscuits. Press together the scraps of dough, and repeat the process. Place the biscuits on a baking sheet lined with parchment paper; brush the tops with cream and sprinkle with the black pepper. Bake the biscuits for 12 to 15 minutes or until light golden brown. Cool on a baking rack.
• Yields: 10 to 12 biscuits
• For the cream sauce: Put the milk in a small saucepan and bring to a simmer over medium heat. Melt the butter in a second small saucepan over medium heat, whisk in the flour and cook for 1 minute, do not allow the flour to color. Slowly whisk in the warm milk, increase the heat to high and continue whisking until the sauce begins to thicken and the raw taste of the flour has been cooked out, about 5 minutes; season with the salt and pepper. Keep warm.
• Yield: 2 cups
• For the eggs: Beat the eggs in a large bowl and season with salt and pepper. Melt the butter over low heat in a large nonstick skillet. Add the eggs and cook slowly, stirring constantly with a wooden spoon, until soft curds form. Slice each biscuit in half and put a sausage patty on the bottom of each biscuit and place the other half on top. Serve 2 sausage biscuits per person. Serve with cream sauce and scrambled eggs.

BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450°. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Cut in shortening until mixture resembles coarse crumbs. Add buttermilk; stir just until the dough clings together. , Turn onto a lightly floured surface; knead gently, 10-12 times. Roll to 1/2-in. thickness; cut with a floured 2-in. round biscuit cutter. Place 1 in. apart on a greased baking sheet. Bake until lightly browned, 11-12 minutes. Serve warm.

SOUTHERN FRIED EGGS OVER BUTTERMILK BISCUITS WITH SAUSAGE GRAVY

Steps:

• Heat 1 tablespoon oil or butter in a large skillet over medium-high heat. Crack 4 eggs into skillet, and cook, uncovered, until whites are set, about 2 minutes. (If you prefer to cook your yolks further, cover skillet.) Transfer to a plate. Repeat. Arrange 1 or 2 biscuits on each plate. Top with gravy. Place 1 egg on each biscuit. Season with salt, pepper, and hot sauce.

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.