Best Sausage Gravy With Biscuits 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.

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 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.

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!

SAUSAGE BREAKFAST GRAVY (FOR BISCUITS)

Steps:

• Saute sausage in a large saucepan over medium heat until done.
• Drain off excess grease.
• Stir in the butter until its melted; stir in sage.
• Slowly sprinkle flour over the sausage, stirring continuously until the flour has coated the sausage.
• Gradually stir in the milk, and worchestershire.
• Bring the gravy to a boil and cook and stir for 2 minutes until thickened.
• Stir in cream as desired.
• Serve immediately.

BISCUITS WITH HERB BREAKFAST SAUSAGE GRAVY

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Pour milk into a measuring cup and add vinegar; set aside until milk curdles, 5 to 10 minutes.
• Whisk together flour, baking powder, baking soda, sea salt, oregano, basil, and thyme in a large bowl. Cut in cold butter using a pastry cutter until mixture resembles coarse crumbs.
• Make a well in the dry ingredients and stir gently with a wooden spoon while pouring in 1/4 cup curdled milk at a time. Stop adding milk when it resembles a slightly tacky but moldable dough, stirring until just combined. You may not need all of the milk.
• Turn mixture onto a lightly floured surface, dust the top with a bit of flour, and then very gently turn the dough over on itself 5 to 6 times. Form dough into a 1-inch thick disc, handling as little as possible.
• Using a 1-inch thick dough cutter, push straight down through the dough, then slightly twist. Repeat and place biscuits on a baking sheet in 2 rows, making sure they just touch; this will help them rise uniformly. Gently reform the dough and cut out 1 or 2 more biscuits.
• Bake in the preheated oven until fluffy and slightly golden brown, 10 to 15 minutes.
• While biscuits are baking, cook sausage in a skillet over medium heat until browned, using a wooden spoon to break it up as it cooks, about 5 minutes.
• Stir butter in a saucepan until melted. Mix in flour, salt, and seasoning. Cook and stir for 1 minute. Whisk in milk and continue cooking and stirring until gravy has thickened. Cook and stir for 1 minute more. If mixture is too thick, add in enough chicken broth until gravy has desired consistency. Serve gravy immediately over split biscuits.

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.

BISCUITS AND SAGE SAUSAGE GRAVY

Steps:

• Fry sausage in large skillet. Crumble sausage as you go.
• Add sage.
• When sausage is completely cooked, add flour a little at a time soaking up the grease from the sausage. Stir it around. DO NOT DRAIN GREASE! Depending on how lean your sausage is you may need more or less flour. More will make it thicker. If the sausage is too lean, cut back on the milk.
• Keeping burner on medium low heat, Add milk a little at a time. Constantly stirring.
• Add cream. Your gravy should be thickening. If it is too thin, add some flour and small amount of milk in a cup. Stir and add slowly until desired gravy thickness is achieved.
• Add salt and pepper to taste. The more pepper you add, the more the flavor comes out and makes your gravy a little hotter.
• Pour over fresh hot biscuits. Warning: They may lick the plate clean!

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 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.

SAUSAGE AND GRAVY BISCUIT POCKETS

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink, 3-5 minutes, breaking into crumbles. Add butter; heat until melted. Add flour, salt and pepper; cook and stir until blended. Gradually add milk, stirring constantly. Bring to a boil; cook and stir until thickened, about 3 minutes. Remove from heat; cool to room temperature, about 25 minutes., Preheat oven to 400°. On a lightly floured surface, pat or roll each biscuit into a 6-in. circle. Spoon 1/2 cup gravy mixture over half of each circle to within 1/2 in. of edge. Wet edge and fold dough over filling; press edge with a fork to seal., Place on an ungreased baking sheet. Bake until golden brown, 12-14 minutes., Freeze option: Cover and freeze unbaked pockets on a waxed paper-lined baking sheet until firm. Transfer to freezer containers; return to freezer. To use, bake pockets on an ungreased baking sheet in a preheated 400° oven until golden brown and heated through, 12-14 minutes. If desired, brush with additional melted butter.