HOW TO MAKE SAUSAGE GRAVY WITH BISQUICK RECIPES
SKILLET CHEDDAR BISCUITS AND SAUSAGE GRAVY RECIPE ...
You might already have a biscuits and gravy recipe, but once you try our easy, all-in-one-skillet version with Cheddar-spiked biscuits, you’ll wonder why you haven’t been making it this way all along!
Provided by Betty Crocker Kitchens
Total Time 35 minutes
Prep Time 15 minutes
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 480 , CarbohydrateContent 21 g, CholesterolContent 75 mg, FatContent 4 , FiberContent 0 g, ProteinContent 16 g, SaturatedFatContent 15 g, ServingSize 1 Servings, SodiumContent 980 mg, SugarContent 4 g, TransFatContent 0 g
SOUTH YOUR MOUTH: ORIGINAL SAUSAGE BALLS
The original recipe for sausage balls using Bisquick, cheddar cheese and sausage perfect served as an appetizer, tailgate food, party favorites or even breakfast!
Provided by Mandy Rivers | South Your Mouth
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Number Of Ingredients 4
Steps:
- Combine all ingredients in a stand mixer then mix at low speed using the paddle attachment (or mix by hand) until all ingredients are evenly combined.
- Roll dough into 1 1/2 inch balls and place on a baking sheet one inch apart. I used my handy-dandy cookie scoop to make quick work out of portioning these.
- Bake at 350 degrees for 20-25 minutes or until lightly browned on the bottom.
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- Notes: I usually rework the dough and get about 8-9 biscuits from this recipe. When I say rework I mean I gather up scraps after cutting buscuits and put the scraps back together and pat out and cut. Just don't over work the dough or the biscuits will be tough. Also, I have floured my surface with bisquick in the past, but I don't think the end result is the best result for me. I like using flour instead, I think it makes for a better finished product. It seems the bisquick is too heavy.
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