Best Waffled Biscuits And Sausage Gravy Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

WAFFLED BISCUITS AND SAUSAGE GRAVY



Waffled Biscuits and Sausage Gravy image

Waffling biscuits adds a lot more crispy surface area and creates the perfect nooks for the sausage gravy to pool in. This would also work with your favorite homemade cut biscuit dough.

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

2 teaspoons vegetable oil
8 ounces breakfast sausage, removed from casings
2 scallions, whites and greens sliced separately
2 scallions, whites and greens sliced separately
1 small clove garlic, minced
1/8 teaspoon ground allspice
Kosher salt and freshly ground black pepper
1 tablespoon all-purpose flour
1 cup milk
1/2 cup low-sodium chicken broth
1 tablespoon chopped fresh parsley
8 rounds store-bought biscuit dough

Steps:

  • Heat the oil in a large nonstick skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5 minutes.
  • Add the scallion whites, garlic, allspice, 1/4 teaspoon salt and 1/4 teaspoon pepper; stir for 30 seconds. Add the flour and stir until toasted, about 1 minute. Pour in the milk and chicken broth and simmer, stirring, until thick, 4 to 5 minutes. Stir in the scallion greens and parsley. Cover and keep warm over low heat.
  • Preheat a waffle iron to medium-high heat. Place 1 biscuit round into each section of your waffle iron, close gently (don't push down) and cook until golden and cooked through, 3 to 4 minutes. Repeat with the remaining biscuits.
  • Place 2 biscuits on each plate and top with the sausage gravy.

WAFFLED BISCUITS AND SAUSAGE GRAVY



Waffled Biscuits and Sausage Gravy image

Get this all-star, easy-to-follow Waffled Biscuits and Sausage Gravy recipe from Food Network Kitchen

Provided by @MakeItYours

Number Of Ingredients 12

2 teaspoons vegetable oil
8 ounces breakfast sausage, removed from casings
2 scallions, whites and greens sliced separately
1 small clove garlic, minced
1/8 teaspoon ground allspice
Kosher salt and freshly ground black pepper
1 tablespoon all-purpose flour
1 cup milk
1/2 cup low-sodium chicken broth
1 tablespoon chopped fresh parsley
8 rounds store-bought biscuit dough
Special equipment: a waffle iron

Steps:

  • Heat the oil in a large nonstick skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5 minutes.
  • Add the scallion whites, garlic, allspice, 1/4 teaspoon salt and 1/4 teaspoon pepper; stir for 30 seconds. Add the flour and stir until toasted, about 1 minute. Pour in the milk and chicken broth and simmer, stirring, until thick, 4 to 5 minutes. Stir in the scallion greens and parsley. Cover and keep warm over low heat.
  • Preheat a waffle iron to medium-high heat. Place 1 biscuit round into each section of your waffle iron, close gently (don't push down) and cook until golden and cooked through, 3 to 4 minutes. Repeat with the remaining biscuits.
  • Place 2 biscuits on each plate and top with the sausage gravy.

Related Topics