SAUSAGE STUFFED BISCUITS RECIPES

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SAUSAGE-CHEDDAR BISCUITS RECIPE | TRISHA YEARWOOD | FOO…



Sausage-Cheddar Biscuits Recipe | Trisha Yearwood | Foo… image

Provided by Trisha Yearwood

Categories     appetizer

Total Time 55 minutes

Cook Time 30 minutes

Yield 16 to 18 biscuits

Number Of Ingredients 5

8 ounces fresh pork sausage with sage, casings removed
2 sticks (16 tablespoons) butter, softened 
1 cup sour cream 
2 cups self-rising flour 
5 ounces shredded extra-sharp cheddar 

Steps:

  • Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
  • In a medium skillet over medium heat, cook the sausage until well-browned, breaking it up into small pieces. Let cool completely, either on the counter or in the freezer.
  • Mix together the butter and sour cream in a stand mixer. Mix in the flour, 1 cup at a time, mixing until fully combined. Add the sausage and cheddar, and mix until well incorporated.
  • Drop heaping spoonfuls of the dough onto the prepared baking sheets. Bake until lightly browned, 20 to 25 minutes.

SAUSAGE GRAVY RECIPE | REE DRUMMOND | FOOD NETWORK



Sausage Gravy Recipe | Ree Drummond | Food Network image

Slather biscuits in Ree Drummond's comforting, top-rated Sausage Gravy recipe from The Pioneer Woman on Food Network. This easy big-batch breakfast will be on the table in just about 25 minutes.

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 25 minutes

Cook Time 25 minutes

Yield 12 servings

Number Of Ingredients 6

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

Steps:

  • 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!

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