SAGE CORNMEAL BISCUITS
My family loves these outstanding savory biscuits with eggs and sausage at breakfast or with meat at dinner. They bake up light and tender and have just the right amount of sage. -Mary Kincaid, Bostic, North Carolina
Provided by Taste of Home
Time 30m
Yield 10 biscuits.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the first five ingredients. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. , Turn onto a lightly floured surface. Roll to 3/4-in. thickness; cut with a floured 2-in. biscuit cutter. Place 2 in. apart on an ungreased baking sheet. Bake at 450° for 10-12 minutes or until browned. Serve warm.
Nutrition Facts : Calories 163 calories, Fat 7g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 248mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
CORNMEAL-SAGE BISCUITS AND SAUSAGE GRAVY
This is an excellent version of an old countryside favorite. It includes make ahead instructions that could be helpful when you have friends and family gathered for holidays.
Provided by Annacia
Categories Breads
Time 42m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 450 degrees F. In a large bowl stir together flour, cornmeal, baking powder, sugar, cream of tartar, salt, the 2 tablespoons green onion, and the sage. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add buttermilk all at once. Using a fork, stir just until moistened.
- Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it just until dough holds together. Pat or lightly roll dough until 3/4 inch thick. Cut dough with a floured 2 1/2-inch round cutter; reroll scraps as necessary. Dip cutter into flour between cuts.
- Place dough rounds 1 inch apart on an ungreased baking sheet. Bake for 12 to 14 minutes or until golden. Remove biscuits from baking sheet. Cool slightly.
- To serve, split biscuits and place on serving plates. Top with Sausage Gravy. If desired, top with additional green onions.
- SAUSAGE GRAVY:.
- In a very large skillet cook bulk pork sausage and chopped onion over medium-high heat until meat is brown and onion is tender, using a wooden spoon to break up meat as it cooks. Do not drain.
- Sprinkle all-purpose flour over meat mixture; stir into the meat mixture. Cook and stir over medium heat for 1 minute. While whisking, gradually add milk. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Season with salt and pepper. Stir in snipped fresh thyme, if desired. Makes about 5 cups.
- TO MAKE AHEAD:.
- Prepare biscuits as directed; cool completely. Place biscuits in a resealable plastic freezer bag; seal, label, and freeze for up to 2 months.
- Prepare sausage gravy as directed. Place in an airtight container; seal and chill for up to 48 hours. To serve, thaw biscuits at room temperature (allow about 2 hours). If desired, preheat oven to 350 degrees F. Place biscuits on a baking sheet. Bake for 10 minutes. In a medium saucepan reheat sausage gravy over medium-low heat for 10 to 15 minutes or until heated through. If necessary, stir in additional milk to make desired consistency.
CORNMEAL BISCUIT SAUSAGE DRESSING
Provided by Trisha Yearwood
Categories side-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- For the cornmeal biscuits: Preheat the oven to 450 degrees F. Heat a 12-inch cast-iron skillet over low heat.
- Whisk together the cornmeal, flour, thyme, sugar and salt in a large bowl. Pour in 5 tablespoons butter and the buttermilk and stir until just combined. Pour the remaining tablespoon butter into the hot skillet. Turn off the heat and use a teaspoon scoop or a couple of spoons to form the dough into tiny drop biscuits into the skillet-they will be touching. Bake until golden, 12 to 15 minutes.
- For the dressing: Remove the skillet from the oven and transfer the biscuits to a plate. Wipe out the skillet and return it to the stove over medium-high heat. Melt 1 tablespoon butter in the skillet, then add the sausage and break it up with the back of a wooden spoon. Cook until browned and crisp, about 5 minutes. Transfer the sausage to a bowl with a slotted spoon, leaving any remaining fat in the skillet. Add the remaining tablespoon butter and let melt, then add the onion and celery to the skillet and cook until both have softened and started to brown, 3 to 4 minutes. Return the sausage to the skillet and stir in the salt and pepper. Pour about 1 cup chicken broth into the skillet and scrape up any browned bits at the bottom. Add the mini biscuits and the saltines. Pour the remaining 2 1/2 to 3 cups broth into the skillet a little at a time, stirring to coat and distribute everything evenly; it should be moist, but not wet. Sprinkle the thyme leaves over the top and transfer the skillet to the oven. Bake until the top is golden brown and the liquid has evaporated, 15 to 20 minutes.
- Let rest for 5 minutes before serving. Serve hot or at room temperature.
BISCUITS AND SAGE SAUSAGE GRAVY
WARNING:You will want to lick the plate clean after tasting these biscuits and gravy! It has been a family recipes for over 110 years. I find using the fatty sausage mild or hot from Jimmy Dean works great. He has a sage sausage but I never use it. It just doesn't taste as good. Enjoy!
Provided by Chef Florida Janie
Categories Breads
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Fry sausage in large skillet. Crumble sausage as you go.
- Add sage.
- When sausage is completely cooked, add flour a little at a time soaking up the grease from the sausage. Stir it around. DO NOT DRAIN GREASE! Depending on how lean your sausage is you may need more or less flour. More will make it thicker. If the sausage is too lean, cut back on the milk.
- Keeping burner on medium low heat, Add milk a little at a time. Constantly stirring.
- Add cream. Your gravy should be thickening. If it is too thin, add some flour and small amount of milk in a cup. Stir and add slowly until desired gravy thickness is achieved.
- Add salt and pepper to taste. The more pepper you add, the more the flavor comes out and makes your gravy a little hotter.
- Pour over fresh hot biscuits. Warning: They may lick the plate clean!
Nutrition Facts : Calories 637.6, Fat 49.9, SaturatedFat 21.4, Cholesterol 124.9, Sodium 1124.4, Carbohydrate 24.9, Fiber 0.8, Sugar 9.3, Protein 21.7
CORNMEAL SAGE BISQUICK BISCUITS
These are the perfect biscuits for biscuits and gravy (unlike most biscuits, these are toothsome and plain enough to stand up to lashings of salty, sausage-y gravy). I actually made them with the Heart Smart Bisquick. The recipe is slightly changed from bettycrocker.com.
Provided by CorriePDX
Categories Breakfast
Time 15m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 450ºF.
- Stir Bisquick, cornmeal, milk, and the sage and garlic salt until soft dough forms.
- Drop by 12 spoonfuls onto parchment-lined cookie sheet.
- Bake 8 to 10 minutes or until golden brown.
Nutrition Facts : Calories 107.2, Fat 3.6, SaturatedFat 1.1, Cholesterol 2.3, Sodium 197.3, Carbohydrate 16.4, Fiber 0.8, Sugar 2.2, Protein 2.4
EASY SAUSAGE GRAVY AND BISCUITS
Hot jumbo buttermilk biscuits with creamy sausage gravy are ready in just 15 minutes for a hearty, family-favorite breakfast.
Provided by JimmyDean
Categories Trusted Brands: Recipes and Tips Jimmy Dean
Time 15m
Yield 8
Number Of Ingredients 5
Steps:
- Bake biscuits according to package directions.
- Meanwhile, cook sausage in large skillet over medium heat 5-6 minutes or until thoroughly heated, stirring frequently. Stir in flour. Gradually add milk; cook until mixture comes to a boil and thickens, stirring constantly. Reduce heat to medium-low; simmer 2 minutes, stirring constantly. Season to taste with salt and pepper.
- Split biscuits in half. Place 2 halves on each of 8 plates; top with about 1/3 cup gravy.
Nutrition Facts : Calories 332.8 calories, Carbohydrate 30.8 g, Cholesterol 24.9 mg, Fat 18.7 g, Fiber 0.5 g, Protein 9.8 g, SaturatedFat 6.1 g, Sodium 718.3 mg, Sugar 7.7 g
SAUSAGE BISCUITS AND GRAVY
Often imitated, never duplicated. Just make sure that after you make this for breakfast, you have a window of opportunity to go back to bed, because you won't be able to do much after consuming this. Cast-iron skillet is preferred. I prefer the taste that the maple sausage lends to the dish, however you could easily substitute regular or sage sausage in lieu of the maple. Single ladies, sit back and wait for proposals of marriage!
Provided by chrisser27
Categories Breakfast and Brunch Meat and Seafood Sausage
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange biscuits about 1 1/2 inches apart on a baking sheet.
- Bake in the preheated oven until golden brown, 13 to 17 minutes. Slice cooked biscuits in half crosswise and keep warm.
- While biscuits are baking, crumble sausage into a large skillet over medium heat; cook, breaking meat apart, until no longer pink inside, about 10 minutes. Sprinkle sausage and pan drippings with flour and cook and stir until sausage is coated, about 1 more minute. Reduce heat to medium-low.
- Pour evaporated milk into sausage mixture, followed by milk; stir until thoroughly combined. Bring to a simmer, stirring constantly, and cook until gravy is your desired thickness, 3 to 5 minutes. Season with salt and ground black pepper. Stir butter into gravy until melted. Stir in more flour if gravy isn't thick enough.
- Place biscuits with cut sides up on serving plates; top with sausage gravy.
Nutrition Facts : Calories 947 calories, Carbohydrate 66.1 g, Cholesterol 128.5 mg, Fat 59.8 g, Fiber 0.2 g, Protein 38.4 g, SaturatedFat 21.3 g, Sodium 3110.9 mg, Sugar 19.6 g
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