Cheddar Biscuits And Gravy Recipes

GRAVY-STUFFED CHEDDAR BISCUIT BOMBS RECIPE BY TASTY

Steps:

• Cook the sausage in a large skillet over medium heat for about 5 minutes until evenly browned, breaking up into small pieces as it cooks. Remove from the skillet with a slotted spoon and transfer to a plate, leaving any rendered fat behind.
• Add the butter to the skillet. Once the butter melts, add the flour and whisk until light golden brown, about 2 minutes. Slowly whisk in the milk until combined and whisk until the gravy thickens, about 10 minutes.
• Add the thyme, red pepper flakes, sage, salt, pepper, and sausage to the pan and stir until combined. Transfer the mixture to a glass measuring cup and let cool to room temperature.
• Carefully pour the cooled gravy into a silicone ice mold and freeze overnight.
• Make the biscuits: Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
• To the bowl of a food processor, add the flour, baking powder, butter, salt, cheddar cheese, and chives. Pulse several times until mixture resembles coarse crumbs.
• With the processor running, slowly pour in the heavy cream and pulse until the dough comes together.
• Turn the dough out onto a lightly floured surface and knead until no longer sticky. Roll the dough out to about ⅛ inch (½ cm) thick and cut out 8 4-inch (10 cm) circles with a floured biscuit cutter.
• Remove the frozen gravy from the mold and place 1 cube at the center of each biscuit. Bring the edges of the dough over the gravy and roll to seal. Save the leftover gravy cubes for another use.
• Place the stuffed biscuits on the prepared baking sheet. Brush with the beaten egg and sprinkle with more cheese.
• Bake the biscuits for 15-20 minutes, until golden brown.
• Enjoy!

SKILLET CHEDDAR BISCUITS AND SAUSAGE GRAVY

Steps:

• Heat oven to 400°F. In medium bowl, stir together Bisquick™ mix and the 1/2 cup milk; stir until well mixed. Stir in cheese. Set aside.
• In 10-inch cast-iron or ovenproof skillet, melt butter over medium-high heat. Add sausage; cook 5 to 7 minutes, stirring frequently, until no longer pink.
• Add flour; cook 1 to 2 minutes, stirring frequently, until thickened. Stir in 2 cups milk. Heat to boiling; boil 1 minute. Remove from heat.
• Drop biscuit dough in 8 large spoonfuls onto hot sausage gravy.
• Bake 14 to 16 minutes or until biscuits are golden brown.

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.

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.