Best Sour Cream Biscuits With Sausage Gravy Recipes
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
MAKE-AHEAD BISCUITS & GRAVY BAKE
Steps:
- In a large skillet, cook sausage over medium heat until no longer pink, 6-8 minutes, breaking into crumbles. Remove with a slotted spoon; discard drippings, reserving 1/4 cup in pan. Stir in flour until blended; cook and stir until golden brown (do not burn), 1-2 minutes. Gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Stir in sausage, pepper, paprika and chili powder. Pour into a greased 13x9-in. baking dish. Cool completely., Meanwhile, in a large bowl, mix baking mix, sour cream and melted butter until moistened. Turn onto a lightly floured surface; knead gently 8-10 times., Pat or roll dough to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place biscuits over gravy. Refrigerate, covered, overnight., Preheat oven to 400°. Remove casserole from refrigerator while oven heats. Bake, uncovered, until gravy is heated through and biscuits are golden brown, 22-25 minutes., Freeze option: Cover and freeze unbaked biscuits and gravy. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 400°. Bake as directed, increasing time as needed until gravy is heated through and biscuits are golden brown.
Nutrition Facts : Calories 373 calories, Fat 26g fat (11g saturated fat), Cholesterol 50mg cholesterol, Sodium 640mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 1g fiber), Protein 10g protein.
SAUSAGE AND CHEDDAR SOUR CREAM GRAVY
I came up with this gravy to go with biscuits for DH's breakfast with things I had on hand. The sour cream makes it extra creamy!
Provided by under12parsecs
Categories Breakfast
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook and crumble sausage in a medium skillet over medium heat if not using precooked sausage. When no longer pink add all spices.
- Add butter to skillet and melt. If your sausage had more fat, you may not need all/any butter. Sprinkle flour over pan and whisk to get rid of any lumps and mix with butter. Cook 1 minute.
- Add all milk at once, whisking to ensure gravy stays smooth. Reduce heat to med-low.
- Add sour cream and cheese. Continue cooking til cheese is melted. Serve over hot biscuits.
Nutrition Facts : Calories 214.8, Fat 17.3, SaturatedFat 9.7, Cholesterol 67, Sodium 246.4, Carbohydrate 8.1, Fiber 0.2, Sugar 0.3, Protein 7
SOUR CREAM BISCUITS WITH SAUSAGE GRAVY
Repeatedly folding and rolling the biscuit dough yields lots of flaky, individuated layers that pull apart neatly when you eat them.
Provided by Natalie Chanin & Butch Anthony
Categories Bread Bake Kid-Friendly Sausage Bon Appétit Small Plates
Yield 8 Servings
Number Of Ingredients 16
Steps:
- Biscuits:
- Preheat oven to 425°F. Whisk baking powder, salt, and 2 cups flour in a large bowl to combine. Using a pastry cutter or your fingers, work chilled butter into dry ingredients until mixture resembles coarse meal. Using a wooden spoon or fork, mix in sour cream and milk until a shaggy dough forms.
- Turn out dough onto a lightly floured surface and knead a few times just to bring together. Roll out until 1/4" thick, then fold in half. Roll dough out again until 1/4" thick, then fold in half again. Repeat once more, rolling out to a 3/4"-thick round.
- Punch out biscuits as close together as possible with cutter. Pat scraps together and punch out more biscuits; repeat until you can't cut out any more (you should have 12 total). Transfer biscuits to a parchment-lined baking sheet, spacing 1" apart, and bake, rotating sheet once, until golden brown and baked through, 10-12 minutes. Brush biscuits with melted butter.
- Do Ahead
- Dough can be made 1 day ahead. Cover and chill, or freeze up to 1 week.
- Gravy and assembly:
- While biscuits are baking, cook sausage in a medium saucepan over medium heat, stirring occasionally, until cooked through and starting to brown, 5-8 minutes. Transfer to a small bowl with a slotted spoon.
- Add butter to drippings in pan and melt over medium. Whisk flour into butter mixture and cook, whisking constantly, until roux is very smooth and starting to bubble, about 2 minutes (don't let it color; this is a white gravy).
- Gradually add milk, whisking until incorporated. Reduce heat to mediumlow and cook gravy, still whisking, until thickened, 8-10 minutes. Stir in sausage; season with salt and pepper.
- Serve hot biscuits with gravy alongside for spooning over top.
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