UNBEATABLE SAUSAGE GRAVY AND BISCUITS RECIPE - PILLSBURY.COM
What’s for brunch? Once you’ve tried these easy, irresistibly good southern-style sausage gravy and biscuits, you’ll be serving them up for weekends to come! You’ll save time when you use light and flaky refrigerated Pillsbury™ Grands!™ Biscuits, allowing you to focus on making the delicious, homemade one-pan gravy. The foolproof sawmill gravy is made with only six ingredients, and the whole recipe takes just 20 minutes from start to finish. The next time you’re looking for a fuss-free way to satisfy your morning crew, look no further than this southern specialty.
Provided by Pillsbury Kitchens
Total Time 20 minutes
Prep Time 20 minutes
Yield 8
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Bake biscuits as directed on can.
- Meanwhile, crumble sausage into large skillet. Cook over medium-high heat until browned and no longer pink, stirring frequently.
- With wire whisk, stir in flour, salt and pepper. Gradually stir in milk. Cook until mixture thickens, stirring constantly. Split warm biscuits; place on serving plates. Serve sausage mixture over warm split biscuits.
Nutrition Facts : Calories 365 , CarbohydrateContent 39 g, CholesterolContent 25 mg, FatContent 1 1/2 , FiberContent 1 g, ProteinContent 12 g, SaturatedFatContent 6 g, ServingSize 1/8 of Recipe, SodiumContent 1230 mg, SugarContent 14 g
BISCUITS AND GRAVY - HY-VEE RECIPES AND IDEAS
This southern breakfast favorite comes with homemade biscuits and a homemade pork gravy.
Provided by Hy-Vee Seasons Magazine
Prep Time 25 minutes
Cook Time 47 minutes
Yield 8
Number Of Ingredients 10
Steps:
- 1.
Preheat oven to 400 degrees. In a medium mixing bowl stir flour, baking powder and salt. Cut in butter with a pastry blender until mixture resembles coarse crumbs. Chill 10 minutes.
- 2. Combine buttermilk and honey, stirring with a whisk until blended. Add buttermilk mixture to flour mixture; stir just until moist. Turn dough out onto a lightly floured surface. Knead 6 to 8 strokes.
- 3. Lightly roll dough into a (1/2-inch-thick) 9-by-5-inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding of piece of paper to fit into an envelope). Reroll dough into a (1/2-inch-thick) 9-by-5-inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds; gently roll or pat into a 3/4-inch thickness. Cut dough with a 2-1/2-inch biscuit cutter.
- 4. Place biscuits 1 inch apart on baking sheet lined with parchment paper. Bake 12 to 14 minutes or until golden.
- 5. Meanwhile, cook sausage in a large saucepan. Remove sausage with a slotted spoon and set aside, reserving drippings in saucepan.
- 6. Add butter to drippings and melt over medium heat. Gradually add flour, whisking constantly until smooth. Gradually stir in evaporated milk, continuing to whisk constantly.
- 7. Return sausage to saucepan and heat until thickened and bubbly. Season with black pepper.
- 8. Cut the biscuits in half horizontally and serve warm topped with sausage gravy.
Nutrition Facts : Calories 450, FatContent 27g, SaturatedFatContent 15g, TransFatContent 0.5g, CholesterolContent 85mg, SodiumContent 380mg, CarbohydrateContent 35g, FiberContent 1g, SugarContent 13g, ProteinContent 16g
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