Biscuits And Gravy, looking for these recipes? check this for 6 best Biscuits And Gravy: Biscuits and gravy , Biscuits and Sausage Gravy Gluten free (can be made dairy free) , Rib-Sticker Biscuits & Gravy , Biscuits and gravy breakfast bake , Buttermilk Biscuits With Chorizo Cream Gravy , Chicken Gravy and Biscuits
Biscuits and gravy
Recipe by: Trisha Decker
1 can biscuits
1 lb breakfast sausage
8 cups Milk
4 Tbls Pepper
3 Tbls corn starch
1 tsp salt
2 tsp paprika
Preheat oven 350, cook biscuits as directed on package. Or heat cast iron skillet over fire. Grease pan liberally place biscuits in and flip after browned on the bottom.
Brown sausage until cooked completely. Add salt, pepper, paprika stir into meat.
Mix 3 cups milk and corn starch. Set off to the side.
Add 5 cups milk to meat bring to a boil. Mix milk/starch mixture in with a whisk until it thickens to desired thickness and remove from heat.
Place biscuits on your plate and top with sausage gravy ️ enjoy!
Buttermilk Biscuits With Chorizo Cream Gravy
Recipe by: Shinae
Buttermilk Biscuits (see recipe description)
6 ounces Mexican chorizo (about half a typical tube)
1.5 Tablespoons butter
2.5 Tablespoons flour
1.5 cups unsalted chicken stock
1/2 cup half & half (but you could use whole milk or heavy cream)
1/4 teaspoon onion powder
1/8 teaspoon (or a few turns of fresh cracked) black pepper
finely chopped parsley, chives or green onion for garnish
Cook your chorizo over slighly higher than medium heat until the fat melts away from the meat, and without draining fat, add butter.
When the butter is just melted, stir in the flour with a whisk, making sure to break up any clumps, and let the flour cook, stirring occasionally, for 2 to 3 minutes.
Pour in the chicken stock while whisking, continuing to disintegrate the chorizo roux, until all the flour has blended in with the stock. Continue gently whisking as the gravy thickens.
When the gravy has thickened and begun bubbling for about 10 seconds, pour in the half and half and continue whisking to incorporate the half and half with the gravy and let simmer for about 30 seconds.
Add the onion powder and black pepper, whisk again to incorporate, let simmer for another 10 seconds or so, and take gravy off the heat so it won’t continue to thicken.
Serve over warm biscuits with some chopped chives and/or parsley.
Chicken Gravy and Biscuits
Recipe by: Kellyleigh
8 to 10 Serving
3-4 cups cooked shredded chicken (I am using leftovers)
6-8 cups water (enough to cover the chicken by about an inch)
6-8 chicken bullion cubes (enough to match the cups of water)
1/2 teaspoon dried chopped onion (or fresh, to taste)
to taste ground black pepper
To Thicken: 1 1/2 to 2 cups flour wisked with 3 to 4 cups water
(Thicken as much or as little as you like)
Refrigerated Biscuits (as many as you want to make)
20 to 25 minute
Start by preheating the oven to the temperature recommended for the biscuits. Bake biscuits according to package directions in between steps. Change
Place shredded chicken in pot. Add water, onion, bullion cubes, and pepper. Bring to a boil on medium high heat. Change
Once boiling, add thickening mixture, stirring quickly so the flour mixture doesn’t all clump together. Change
Return to boiling. Stirring quite often. The chicken gravy should be thickening. You can add more thickening mixture if you like your gravy thicker. *my general rule is flour to water = 1 to 2 ratio. Change
Once gravy is thickened to your liking, it’s ready to serve. Garnish with more black pepper if you like. I don’t add salt because there is plenty in the bullion cubes. Change
Biscuits and gravy breakfast bake
Recipe by: SherryRandall
1 lb hot or mild country sausage
6 eggs beaten with a little salt
8 oz cheese of choice, I used cheddar, shredded
2 1/4 cup baking mix
2/3 cup milk
4 tbsp butter or margarine
2 white country gravy packets
2 cups water
Preheat oven to 375. Brown sausage, most of the way,in the pan you’re going to bake the casserole in. mine had very little fat in it so I didn’t drain. Change
In a separate pan or skillet, melt the butter and scramble the eggs MOST of the way, and spread over sausage. Sprinkle with cheese. Change Change
In a bowl, make your drop biscuits with the baking mix and milk. Using an ice cream scoop sprayed with cooking spray, dollop out your biscuits on top and sprinkle more cheese around the biscuits. I leave a crust edge because we love crispy browned cheese. Bake til biscuits are golden brown, about 20 minutes or less. Change Change
In a saucepan, bring 2 cups of Water to a boil with 2 packets of white country gravy packets. Bring to a boil whisking almost constantly. Remove from heat. Slice a piece of casserole and cover with gravy! Change
Rib-Sticker Biscuits & Gravy
Recipe by: xkierax
2/3 lb Jennio ground turkey breakfast sausage
1 medium white onion
Ground black pepper
2 Country Gravy packets, sausage flavored
3 tb minced garlic
3 cups Bisquick
3/4 cup milk
Dice onions coarsely and add to turkey sausage in a medium skillet on medium high
Add garlic and allow sausage mix to brown, about 10 minutes un-covered, depending on your cook source.
I took a short-cut here and used package gravy. Follow directions on package or make your own I added some black pepper to my gravy.
In a bowl, add the Bisquick & milk and mix until well blended. I never worry about getting all the lumps out bc they make your biscuits more dense.
Keep an eye on your gravy and once it’s done, add it to the sausage mixture. Change
Once you can form little peaks on the biscuits they are ready for the skillet. Add spoonfuls of dough to the skiellet (mine doesn’t need butter or oil), turn skillet to 275°F for about 7 minutes. Change
Use a spatula to flip the biscuits and continue to cook for another 7 minutes.
Once everything is ready, plate biscuits and add a generous amount of gravy. Grind black pepper on top. *Delicious! Change
Biscuits and Sausage Gravy Gluten free (can be made dairy free)
Recipe by: Micki P
1 chub Ground Breakfast Sausage
1 white Onion, diced
2 cloves Garlic, minced
2 Tbsp Cornstarch
1.5-2 cups Beef Stock
1 tsp Italian seasoning
1 tsp each, Salt & Pepper
Few Tbsp cooking oil (I used Grapeseed oil)
1/8 th cup milk substitute (I used original flavor Rice milk)
1.5 cups Gluten Free flour mix
1/2 cup Cornstarch
1 Tbsp Baking Powder
1 tsp Salt
1/2 cup cold Butter or Margarine, cubed
3/4 cup Milk substitute (I used rice milk)
Start with the biscuits. Preheat oven to 425° Change
In a large bowl, add and mix dry ingredients. Cut cold Butter or Margarine into chunks and add to flour mixture. Using a pastry blender, work butter into flour mixture. The goal is to combine, while still leaving chunks of butter (which creates flakes and layers within the biscuits). Change
Add milk substitute to flour and butter mixture. Using pastry mixer, incorporate milk. Change
Gather dough in bowl and form a loose ball. Put onto a floured counter top or cutting board and pat into a rectangle shape. Add a little flour to the top and fold into thirds. Pat into rectangle again and repeat. Change
Pat dough into rectangle again and when it’s about 1/2″ thick, cut into circle shapes. (I used the lid ring for a small Mason jar) Spray a cookie sheet with oil and place dough rounds across the pan. When pan is full, place into hot oven for approximately 12-15 minutes. Change
Because they are gluten free, these biscuits don’t brown as much as other kinds, but instead, have a light golden color at the edges. Change
While the biscuits are baking, gather ingredients for sausage gravy making. Change
Start by heating a larger pot on stovetop at medium-low heat with a Tbsp of oil. Add diced onion and garlic. Heat till softened and slightly translucent. Change
Add sausage and brown, stirring occasionally. Change
In a small container with a tight lid. Add the cornstarch and 1/2 cup of cold beef stock. Shake vigorously till incorporated. Add to meat mixture and stir. Add the rest of the stock and milk to the pot and heat till thickened. Add Salt, pepper & seasonings. Change
To serve, pour gravy over warm biscuits and Enjoy! Change