Best Quick Biscuits And Gravy My Way Recipes

EASY SAUSAGE GRAVY AND BISCUITS

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.

EASY BISCUITS

Steps:

• Preheat oven to 450°. In a large bowl, whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat dough to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter., Place 1 in. apart on an ungreased baking sheet. Bake until golden brown, 10-15 minutes. Serve warm.

QUICK BISCUITS AND GRAVY... MY WAY

Steps:

• 1. Put the biscuits in the oven, following the can's directions.
• 2. While the biscuits are cooking, cut the onion and bell pepper into thin slices. In a medium fry pan on medium heat, melt the butter. Add the onions, bell pepper, and salt and sauté them until they are slightly soft. This will take about 5 minutes or so.
• 3. Add the raw sausage to the pan and cook until it is done. Drain all the grease except roughly 2 tablespoons. Return pan to burner.
• 4. Stir in 2 tablespoons of flour to the pan and cook for about 2 minutes.
• 5. Add enough whole milk to the pan until the meat and vegetable mixture are covered 3/4 of the way. Bring to a simmer, stirring slowly every few minutes until the mixture becomes a slightly thickened gravy.
• 6. Add the pepper to the mixture and stir. Serve over biscuits.

BISCUITS AND GRAVY

Steps:

• In a large pot, add sausage and cook until browned and cooked through. Drain grease and add flour to sausage. Cook over medium-high heat until the sausage is well-coated with the flour. Add milk and stir until desired thickness and add salt and pepper, to taste. Serve with biscuits.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

BISCUITS AND GRAVY ROLLS

Steps:

• In 8-inch skillet, crumble and cook pork sausage over medium heat, stirring occasionally, until no longer pink. Drain, reserving drippings.
• Heat oven to 375°F. Lightly grease or spray 13x9-inch pan.
• In large bowl, stir Bisquick mix, milk and sugar until dough forms. Place dough on surface lightly sprinkled with Bisquick mix; knead until smooth, about 10 turns. Roll out dough to 15x9-inch rectangle. Spread crumbled sausage on rectangle. Roll up dough tightly from one long side; pinch seam to seal. Cut roll into 12 equal slices. Place cut side down in pan.
• Bake 20 to 25 minutes or until golden brown.
• Meanwhile, return sausage drippings to skillet over medium heat (add butter as needed to make 4 tablespoons total). Add flour; beat with whisk. Slowly add milk, beating constantly. Cook about 5 minutes or until thickened.
• Transfer rolls to serving plates. Spoon gravy over tops; sprinkle with salt and pepper to taste.

BISCUITS AND GRAVY

Steps:

• Heat oven to 450 degrees.
• Prepare the biscuits: In a medium bowl, using a wooden spoon, stir together flour, sugar, baking powder and salt. Mix together buttermilk and yogurt, add to the dry ingredients and stir to combine.
• Pour melted butter into an 8-inch glass baking dish and place dough on top of melted butter. Using your hands, spread dough evenly across the dish until it touches the sides. (If the dough starts to stick to your fingers, use a little butter on your fingertips to keep it from sticking.)
• Run a knife through the dough to score 9 equal squares. Bake until golden brown at the bottom, 20 to 25 minutes. Brush with more butter on top and set aside.
• While the biscuits bake, make the sausage gravy: Heat a large, deep skillet over medium heat. Add the sausage and cook until browned, about 10 minutes, stirring and breaking up any large pieces with a wooden spoon or spatula.
• Add the onion to the skillet and cook for 5 minutes, stirring occasionally. Add garlic and cook until fragrant, about 30 seconds.
• Stir the flour into the sausage mixture and cook for 1 minute, stirring constantly, until it blends into the sausage fat. (You want to make sure it's cooked enough that the flour taste goes away, but not so cooked that it's toasted.)
• Slowly add the chicken stock and bay leaf, stirring the sausage mixture until combined. Continue cooking for about 3 to 4 minutes, stirring frequently.
• Add the milk and continue stirring. When the gravy begins to simmer, lower the heat to medium-low and cook for 7 minutes, stirring often, until thickened.
• Add black pepper, paprika, cayenne and nutmeg (if using); stir to mix well. Add parsley and sage. Remove the bay leaf. Taste and adjust seasoning.
• Remove the cooked biscuits by cutting them along the scoring lines and using a spatula to pop them out. Slice the biscuits to split them horizontally, then serve the sausage gravy over the open halves.