SAUSAGE BISCUIT RECIPE RECIPES

SAUSAGE, BISCUIT, AND GRAVY BAKE RECIPE | MYRECIPES

Sausage, Biscuit, and Gravy Bake Recipe | MyRecipes image

Start the day off with this easy, hearty Sausage, Biscuit, and Gravy Bake that will feed the whole family. Buttery biscuits layered with sausage, cheese, and green onions make for a savory and delicious breakfast.

Provided by Julie Grimes

Total Time 1 hours 0 minutes

Yield Makes 6 to 8 servings

Number Of Ingredients 11

Ingredients

1 pound ground pork sausage
2 teaspoons canola oil
5 tablespoons butter
¼ cup all-purpose flour
3 cups milk
¾ teaspoon salt
½ teaspoon pepper
Cooking spray
8 refrigerated jumbo biscuits
½ cup chopped green onions
¾ cup shredded sharp Cheddar cheese

Steps:

Preheat oven to 350°. Cook sausage in canola oil in a large skillet over medium-high heat 8 minutes or until crumbly and no longer pink; remove from skillet, and drain. Melt butter in skillet; whisk in flour. Whisk constantly 1 minute. Gradually whisk in milk, salt, and pepper. Bring to a boil, whisking constantly; cook 2 minutes. Stir in sausage. Grease an 11- x 7-inch baking dish with cooking spray; place dish on a baking sheet. Split biscuits in half lengthwise; place 8 halves in baking dish. Top with half of sausage mixture and 1/4 cup chopped green onions. Repeat layers. Sprinkle with 3/4 cup shredded sharp Cheddar cheese. Bake 40 minutes or until golden.

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

Ingredients

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.

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