HANDY SAUSAGE BISCUITS
These are similar to old-fashioned biscuits made from scratch, but they're even better thanks to the tasty sausage throughout. It's almost impossible to stop eating them. I like to serve these biscuits with an egg dish or soup. -Nancy Parker, Seguin, Texas
Provided by Taste of Home
Time 35m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- In a skillet, cook sausage over medium heat until no longer pink; drain well and set aside. In a bowl, combine flour, sugar, baking powder, baking soda and salt; cut in shortening until crumbly. Stir in the sausage. , In another bowl, dissolve yeast in water; let stand for 5 minutes. Add buttermilk. Stir into dry ingredients just until moistened. , On a lightly floured surface, gently knead dough 6-8 times. Roll out to 1/2-in. thickness; cut with a 2 in. biscuit cutter. Place on lightly greased baking sheets. , Brush tops with butter. Bake at 450° for 10-12 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 131 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 211mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 0 fiber), Protein 3g protein.
SAUSAGE GRAVY
Sausage Gravy, a simple recipe made from pork sausage and cream and a few other ingredients, is a Southern staple. Serve over warm biscuits, fried chicken or chicken fried bacon.
Provided by Jessica Formicola
Categories Breakfast
Time 20m
Number Of Ingredients 6
Steps:
- In a large frying pan or skillet, cook breakfast sausage over medium heat, breaking apart into crumbles as it cooks.
- When cooked, approximately 10 minutes, remove meat using a slotted spoon. Remove to a paper towel lined plate. Reserve rendered pork fat.
- Reduce heat to low and stir in flour. Continue to stir until it makes a paste and turns a light brown.
- Add 1/4 cup milk, whisking or stirring well using the back of a spoon to break apart the flour clumps. Whisk until smooth. Add remaining milk in 3 stages, whisking after each to prevent lumps.
- Add reserved sausage back to the pan, tossing to combine. Taste the gravy to determine how much seasoned salt is necessary and then add slowly, tasting along to way to determine the correct amount. Follow the same guidelines with black pepper.
- Spoon over dish of your choice. Or eat with a spoon. I won't judge.
- If you tried this recipe, swing back through and let us know how you liked it and if you made any variations!
Nutrition Facts : Calories 520 kcal, Carbohydrate 36 g, Protein 19 g, Fat 32 g, SaturatedFat 10 g, Cholesterol 67 mg, Sodium 1042 mg, Sugar 8 g, ServingSize 1 serving
CREAMY BISCUITS AND GRAVY
This is a perfectly rich, great-tasting breakfast option for that occasional Sunday morning when you don't care about calories!
Provided by user
Categories Meat and Poultry Recipes Pork Sausage
Time 50m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- Whisk 2 cups flour, baking powder, sugar, and salt together in a bowl; cut shortening into flour mixture with a pastry cutter until mixture is crumbly. Mix in egg and milk until incorporated. Turn dough out onto a well-floured work surface and knead for 1 minute.
- Roll dough out to a thickness of 3/4 to 1-inch thick, cut with a biscuit cutter, and place biscuits onto prepared baking sheet. Brush tops of biscuits with melted butter.
- Bake in the preheated oven until biscuits are golden brown, 8 to 10 minutes.
- Cook and stir sausage in a large skillet over medium heat until browned and crumbly, about 10 minutes. Drain excess grease. Stir 1/4 cup butter into sausage until butter has melted and mix in 1/4 cup flour until thoroughly combined. Pour evaporated milk and water into sausage mixture, bring gravy to a simmer, and reduce heat to low; simmer gravy until thickened, about 5 minutes. Season gravy with salt and black pepper to taste.
- Serve biscuits with sausage gravy.
Nutrition Facts : Calories 431.1 calories, Carbohydrate 28.1 g, Cholesterol 72.1 mg, Fat 29.7 g, Fiber 0.8 g, Protein 12.9 g, SaturatedFat 11.7 g, Sodium 812.6 mg, Sugar 5.9 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
CREAMED SAUSAGE FOR BISCUITS
This sausage mixture takes very little time to put together, and when poured over freshly baked biscuits, the results are out of this world! It's a great dish for breakfast or brunch. (See my recipe for Southern Bisquits.)
Provided by Stella Mae
Categories Breakfast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Sausage Mixture: Break sausage into bits in a large frying pan.
- Add diced onions.
- Fry onions and sausage together until both are browned.
- Drain mixture onto paper towels and set aside.
- White Sauce: To make a white sauce, an easy method is to use a medium or large saucepan, and it requires constant attendance, but it only takes a few minutes to make a delicious sauce.
- Melt the butter over a low flame.
- Add the flour and stir continuously.
- (You do not want the flour to brown; rather, stir the flour and butter and watch carefully as this slow cooking method takes the starch flavor away and makes for a better sauce.) Just as the flour mixture is beginning to color and looks like it might get brown, slowly add some milk and keep stirring.
- As the mixture thickens, add more milk and keep stirring, careful that the sauce doesn't burn.
- Soon, the sauce will be at the right consistency depending upon how much milk you use-- you'll want a thick sauce, not thin.
- Add the sausage and onion mixture to the sauce, and mix well.
- Salt and pepper to taste.
- Pour the creamed sausage over freshly baked bisquits.
- (Cooking time is included in preparation time.).
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