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How To make Breakfast Biscuits & Gravy
Ingredients
Biscuits:
1 3/4
cup
flour, unbleached, all-purpose
2
teaspoon
baking powder
1
teaspoon
salt
4
tablespoon
butter, unsalted, chilled (1/2 stick)
1/3
cup
yogurt, plain
1/2
cup
milk + 2 tb
For the Sausages:
1 1/2
pound
pork sausage
1 1/2
tablespoon
sage, leaves, fresh, minced OR 1 ts dried
1/4
teaspoon
salt
1
pepper, freshly ground, to taste
1/2
teaspoon
paprika
1/4
teaspoon
allspice, ground
For the Gravy:
3
teaspoon
butter, unsalted
3
tablespoon
flour, all-purpose
2 1/4
cup
milk
1
salt, to taste
1
pepper, freshly ground, to taste
Garnish With:
2
teaspoon
sage, leaves, fresh
Directions:
Preheat the oven to 425 degrees. Cover a baking sheet with a piece of parchment paper.
Make the biscuits: sift the flour, baking powder, and salt together into a large bowl. Using two knives or a pastry blender, cut in the butter until the texture ranges from cornmeal to the size of small peas. (These two steps can be done quickly in a food processor.) Using a fork, gradually mix in the yogurt, then the milk, until the dough is quite soft and somewhat sticky. Work quickly without overworking the dough.
Turn it out onto a lightly floured surface and knead it briefly, just long enough to get it to hold together. Roll it out so it is about 1 1/4 inches thick, and cut it into 2 inch rounds. (You will have 10 biscuits.) Arrange the rounds on the prepared baking sheet, and bake in the center of the oven until they are deep golden, puffed and cooked through, 18 to 20 minutes.
While the biscuits are baking, prepare the sausages: place all the sausage ingredients in a large bowl and mix thoroughly, using your fingers. To test the seasoning, fry a tiny patty and taste; adjust if necessary.
Place the patties in a large heavy or nonstick skillet over medium-high heat, and cook until they are crisp and brown on the outside and cooked through inside, about 8 minutes per side. Transfer the sausage patties to a warmed platter and keep warm.
Make the gravy: Add enough of the butter to the skillet so the bottom is covered with 1/8 inch of fat. Stir, scraping up the browned bits from the bottom of the skillet. Reduce the heat to medium and add the flour slowly, stirring until it has absorbed the butter. Cook, stirring constantly, until it turns golden brown, at least 2 minutes. Then slowly pour in the milk, stirring constantly and cook until the gravy thickens to the consistency of very heavy cream. Season to taste with salt and a generous amount of black pepper.
To serve, split two biscuits in half. Place the bottom halves on a warm plate, top them with sausage patties, and pour a generous amount of gravy over the sausage. Mince the fresh sage and sprinkle some over the sausage and gravy. Set the biscuit tops at an angle, partially covering the sausages and serve immediately.
4 servings (with extra biscuits).
How To make Breakfast Biscuits & Gravy's Videos
Sausage Gravy and Biscuits | Blackstone Griddles
Upgrade your breakfast game with homemade biscuits and gravy right on the Blackstone griddle! It's the perfect way to start your day off right.
Full Recipe:
Ingredients:
1 can of biscuits
1lb breakfast sausage
2-3 tablespoons flour
4-6 cups half and half
Blackstone Lumber Jack seasoning
1-2 tablespoons butter
1. Begin with your biscuits. Pre-warm your Blackstone and want to be around 300-325 degrees. Lay biscuits on a greased area and let cook with a dome for around 2-3 mins. Flip to the other side and let cook for 2-3 mins, keeping that same temp of around 325 degrees. Once each side is nice and brown, take an instant-read thermometer, like the Blackstone version used in the video, and should read around 200 degrees. Another trick is to insert a toothpick in the center and if it pulls clean, the biscuits should be done.
2. Begin browning your sausage. Chop into small pea size pieces.
3. Once browned, more fat may be needed to make enough roux for the gravy. If not a lot of fat was rendered, add 1-2 tablespoons butter and let that melt. Add this mixture to an aluminum pan.
4. Add flour 1 tablespoon at a time to make the roux. Once its “pasty” let that cook for around 1 min to remove the raw flour taste from the mixture.
5. Slowly add milk and stir well to get incorporated. When the gravy s
tarts to tighten, add more half
and half until a nice consistent mixture is formed.
6. Serve the gravy over the halved biscuits and enjoy!
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Sausage Biscuits and Gravy Casserole
Make classic sausage gravy and biscuits for a crowd with this quick and easy breakfast casserole version.
Recipe:
Ingredients
1 lb bulk pork breakfast sausage
2 tablespoons butter
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
3 cups milk
1 can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated Buttermilk biscuits
Steps
1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2. In 12-inch nonstick skillet, cook sausage 8 to 10 minutes over medium heat, stirring occasionally, until browned and thoroughly cooked. Using slotted spoon, transfer sausage to baking dish.
3. Add butter to drippings in skillet; melt over medium heat. Add flour, salt and pepper; cook 1 to 2 minutes or until thickened and beginning to brown. Stir in milk; heat to simmering, stirring frequently. Cook and stir 1 to 3 minutes or until thickened. Pour gravy over sausage in dish.
4. Separate dough into 8 biscuits. Cut each biscuit into fourths. Top sausage mixture with biscuit pieces.
5. Bake 25 to 30 minutes or until thoroughly heated and biscuits are golden brown.
5-Star Sausage Gravy with Ree Drummond | The Pioneer Woman | Food Network
There's no cozier brunch recipe than buttery biscuits topped with creamy sausage gravy.
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Sausage Gravy
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 25 min
Active: 25 min
Yield: 12 servings
Ingredients
1 pound breakfast sausage, hot or mild
1/3 cup all-purpose flour
3 to 4 cups whole milk, more to taste
1/2 teaspoon seasoned salt
2 teaspoons freshly ground black pepper, more to taste
Biscuits, warmed, for serving
Directions
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!
Cook’s Note
This recipe can be easily doubled to serve 24.
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5-Star Sausage Gravy with Ree Drummond | The Pioneer Woman | Food Network
Biscuit and Gravy Casserole – Fluffy Biscuits Smothered in Sausage Gravy – The Hillbilly Kitchen
Biscuit and Gravy Casserole – Fluffy Biscuits Smothered in Creamy Gravy – The Hillbilly Kitchen
This is the basic southern biscuits and gravy breakfast. Tender fluffy biscuits baked in creamy sausage gravy. This is a new way to serve up the biscuits and gravy everybody loves.
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Ingredients:
½ to 1 pound Sausage
2 to 4 cups Milk
1 heaping tablespoon Flour per cup of milk
Salt & Pepper to Taste
Biscuits:
2 cups Self-Rising Four
¼ cup Butter
¾ cup Milk
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Quick and EASY Biscuits & Gravy | Homemade Biscuit Recipe
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Biscuits & Gravy is more than just a breakfast food.. it's a love language lol. This was and still is my favorite breakfast meal. We make our biscuits from scratch with this super quick and easy recipe and then top them with perfectly executed sausage gravy! I added a little surprise at the end also lol. Let's #MakeItHappen
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Biscuits:
1 stick of butter (frozen)
2 1/2 cups self-rising flour
1 cup cold buttermilk
1 tsp salt
2 tbsps melted butter
Sausage Gravy:
1-2 tbsps butter
1 lb breakfast sausage or spicy
1/3 cup all purpose flour
3 cups whole milk or half and half
salt, pepper, garlic, onion powder
1/2 diced onion
diced parsley or chive
Directions:
For the biscuits: Preheat oven to 450 degrees. In a mixing bowl, add flour and salt. Shred frozen butter with a cheese grater or cut into very small pieces by hand. Add the butter to the flour and fold with a rubber or wooden spatula until the butter is combined well. Next, add the ice cold buttermilk to the mixture and fold with spatula about 15 times or until biscuit dough comes together. Flour your work surface and rolling pin and roll out the dough - folding over in half and repeating 4-5 times for layers. Finally, roll one last time into 1/4 inch thick sheet and cut with biscuit cutter into equal size biscuits. Flour the cutter after each one. Place on a parchment lined baking sheet, ensuring the biscuits are touching. Bake for 12-15 minutes or until golden brown. Brush with melted butter and sprinkle a pinch of salt on top.
For the Gravy:
Add butter to a warm skillet over medium heat. Dice 1/2 onion and add to the melted butter. Cook 3-4 minutes or until onions have softened. Next, add in your sausage and crumble/break-up with your spatula. Cook until no longer pink. Once the sausage is cooked, add in the flour and mix to combine. Cook for about 2 minutes and then add in the milk or cream. Bring to a boil and then reduce to a simmer. Simmer for about 6-7 minutes or until gravy reaches the consistency you want. Season to taste with salt, pepper, garlic, onion powder, and cayenne if you want some spice. Immediately serve over biscuits.
Sausage Gravy and Biscuits | Blackstone Griddles
On The Bayou with @BrucetheAlligatorMan is back with one last recipe for delicious food right from the griddle top. Bruce shows you how to make some delicious sausage gravy and biscuits for a fantastic meal for breakfast, lunch, or dinner!
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