PIONEER BISCUIT MIX RECIPES

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SAUSAGE-AND-BISCUIT PIGS IN BLANKETS RECIPE - FOOD NETWORK



Sausage-and-Biscuit Pigs in Blankets Recipe - Food Network image

Breakfast fare fits in amazingly well at game-day gatherings. Wrap your favorite breakfast sausage links in homemade biscuit dough, and serve with maple syrup for dunking.

Provided by Food Network Kitchen

Categories     appetizer

Total Time 1 hours 20 minutes

Cook Time 30 minutes

Yield 24 pieces

Number Of Ingredients 12

Twelve 4-inch links breakfast sausage
1 tablespoon vegetable oil
1 1/4 cups all-purpose flour, plus more for work surface
1 teaspoon baking powder
1/2 teaspoon sugar
1/4 teaspoon baking soda
Kosher salt
3 tablespoons unsalted butter, frozen in 1 piece
2 tablespoons finely chopped scallion greens
1/2 cup buttermilk
1 teaspoon cracked black pepper
Maple syrup, for serving

Steps:

  • Position an oven rack in the center of the oven, set a baking sheet on it and preheat to 400 degrees F.
  • Toss the sausage links with the oil in a large bowl. Add the sausages to the hot baking sheet, and spread out in 1 layer. Roast, turning halfway through, until lightly browned in spots and cooked through, about 15 minutes. Let cool completely. Cut each sausage in half crosswise.
  • Meanwhile, whisk together the flour, baking powder, sugar, baking soda and 1/4 teaspoon salt in a large bowl. Grate the frozen butter on the large holes of a box grater, and add to the bowl, along with the scallions. Add the buttermilk, and mix together gently with a fork. When a shaggy dough forms, turn it out onto a floured surface.
  • Working quickly, roll the dough out into a 14-by-8-inch rectangle about 1/8 inch thick. Trim each side by about an inch, to yield a 12-by-6-inch rectangle with clean edges. Cut twelve 1-inch-wide strips, then cut those strips in half crosswise. (You should have 24 strips, each about 1 inch by 3 inches.)
  • Wrap a biscuit strip around the belly of each sausage half, and place, seam-side down, at least 1 inch apart on a clean baking sheet. Sprinkle a small pinch of cracked black pepper on top of each one. (Refrigerate up to overnight if not baking right away.) Bake until golden brown, 15 to 18 minutes. Serve with maple syrup on the side.

DROP BISCUITS AND SAUSAGE GRAVY - THE PIONEER WOMAN



Drop Biscuits and Sausage Gravy - The Pioneer Woman image

Late Saturday afternoon, after Marlboro Man had returned home with the soccer-playing girls, and I had returned home with the soccer-playing boys, and

Provided by Ree Drummond

Categories     breakfast    main dish

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 12 servings

Number Of Ingredients 12

Biscuits
3 c. All-purpose Flour
2 tbsp. Baking Powder
1/2 tsp. Salt
1 1/2 stick (3/4 Cup) Cold Butter, Cut Into Pieces
1 1/4 c. Butermilk
SAUSAGE GRAVY
1 lb. Breakfast Sausage, Hot Or Mild
1/3 c. All-purpose Flour
4 c. Whole Milk
1/2 tsp. Seasoned Salt
2 tsp. Black Pepper, More To Taste

Steps:

  • BISCUITSPreheat oven to 400 degrees.Add flour, baking powder, and salt to the bowl of a food processor (or a large bowl.) Add butter pieces and pulse until butter is completely cut into the flour mixture (or use a pastry cutter if using a bowl.) While pulsing (or stirring) drizzle in the buttermilk until dough just comes together and is no longer crumbly.Drop in clumps on two baking sheets, then bake for 15-17 minutes, or until golden brown. (Optional: Brush with melted butter when biscuits first come out of the oven.)SAUSAGE GRAVYWith 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 a little more until just before the sausage looks too dry. 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 10-12 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 1/2 cup of milk or more if needed. Taste and adjust seasonings.Spoon sausage gravy over warm biscuits and serve immediately!

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