Biscuits And Gravy Burrito Recipes

BISCUITS AND GRAVY

Steps:

• Preheat oven to 350 degrees F.
• Combine cake flour and high-gluten flour in bowl of a stand mixer. Add vegetable shortening, sugar, baking powder and salt. Slowly add buttermilk and mix on low speed with a dough hook for 2 minutes.
• Portion out 2 dozen 4-ounce biscuits. Bake until golden brown, 25 to 30 minutes. Serve hot and fresh with Gravy or as a side.
• Cook breakfast sausage in a large braising pan over medium heat, stirring constantly, until fully cooked, approximately 15 minutes.
• Add butter and let melt. Add flour and cook, stirring slowly, to make a roux. Add milk and cook, continuously whisking, to thicken the gravy. Add chicken base, thyme and pepper and cook, whisking, until gravy thickens, 4 to 5 minutes. Serve as a side or over biscuits.

BISCUITS AND GRAVY

Steps:

• Preheat the oven to 450 degrees F. Cover a baking sheet with parchment paper.
• Stir together the flour, sugar, baking powder, cream of tartar and salt in a large bowl. Add the butter and stir just until the pieces are coated with the flour mixture. Whisk together the milk and egg in a small bowl. Add milk mixture to the flour mixture and stir just until combined. Do not overmix the dough. Cut in the butter.
• Flour your workspace. Turn the dough onto the workspace and pat into a 1/2-inch-thick slab. Using a biscuit cutter (or any round rimmed object), cut out 8 to 10 biscuits. Transfer the biscuits to the prepared baking sheet, making sure they don't touch, and bake until they've risen slightly and are lightly browned around the edges, 12 to 15 minutes. Top with butter and keep warm.
• For the sausage gravy: Heat a very large nonstick skillet over medium heat. Add the sausage and cook, breaking it up into small pieces, until browned, about 15 minutes. Add the cream and thyme, bring to a simmer, and simmer for 25 minutes. Stir together the cornstarch and 1 cup cold water in a medium bowl. Stirring constantly, pour the slurry into the pot. Simmer, stirring often, until the gravy thickens.
• Split each biscuit in half and top with about ¾ cup of the sausage gravy. Extra gravy will keep, tightly covered, in the refrigerator for up to 7 days and in the freezer for up to 3 months.

BISCUITS AND GRAVY

Steps:

• In a large pot, add sausage and cook until browned and cooked through. Drain grease and add flour to sausage. Cook over medium-high heat until the sausage is well-coated with the flour. Add milk and stir until desired thickness and add salt and pepper, to taste. Serve with biscuits.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

EASY BURRITO GRAVY

Steps:

• Whisk together gravy and sauce. Add cumin to taste. Pour over burritos and microwave or bake.