Best Sausage Gravy For Biscuits And Gravy Recipes

SAUSAGE GRAVY AND BISCUITS

Steps:

• Brown sausage in a large saucepan. Use a paper towel to blot out most of the grease from the pan.
• Add flour, butter, and half & half. Cook on medium-low, stirring often, for several minutes until thickened.
• Add thyme, rosemary, red pepper flakes and black pepper.
• Serve over warm biscuits.

BEST SAUSAGE GRAVY FOR BISCUITS AND GRAVY

Steps:

• In a saucepan, cook the sausage over medium heat until no longer pink.
• Stir in butter until melted.
• Sprinkle with flour.
• Gradually stir in milk, salt and pepper.
• Bring to a boil; cook and stir for 3 minutes.
• Serve over biscuits.

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.

SAUSAGE GRAVY

Steps:

• With your finger, tear small pieces of sausage and add them in a single layer to a large heavy skillet. Brown the sausage over medium-high heat until no longer pink. Reduce the heat to medium-low. Sprinkle on half the flour and stir so that the sausage soaks it all up, then add more little by little. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly.
• Cook the gravy, stirring frequently, until it thickens. (This may take a good 10 to 12 minutes.) Sprinkle in the seasoned salt and pepper and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in another 1/2 cup of milk or more if needed. Taste and adjust the seasoning.
• Spoon the sausage gravy over warm biscuits and serve immediately!

BEST SAUSAGE GRAVY AND BISCUITS

Steps:

• Heat sausage in a large skillet over medium-high heat. Cook, crumbling with a spoon and stirring often, until browned and cooked through, 5 to 7 minutes.
• Add butter to skillet and melt. Sprinkle flour evenly over skillet and stir for 1 minute. Whisk in 2 1/2 cups milk and scrape up any bits off the bottom of the skillet. Bring mixture to a simmer.
• Reduce heat to low and cook, stirring often, until thickened, about 10 minutes. If mixture becomes too thick, thin slightly by adding more milk or water. Season with hot sauce, pepper, and salt; cook for 1 more minute.
• Serve immediately over hot biscuits.

BISCUITS AND SAUSAGE GRAVY

Steps:

• In a small skillet, cook sausage over medium heat until no longer pink, 3-5 minutes, breaking into crumbles; drain. Add butter and heat until melted. Add the flour, salt and pepper; cook and stir until blended. Gradually add the milk, stirring constantly. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with biscuits.

"NO SAUSAGE?!?" GRAVY FOR BISCUITS AND GRAVY

Steps:

• Melt butter in a saucepan over medium heat. Sprinkle flour over melted butter and whisk together to form a paste. Allow this to cook for a minute.
• Pour in milk, all at once, whisking constantly.
• Add seasonings, whisking constantly. Allow the gravy to come to a boil, still whisking. Taste and adjust seasoning, if necessary.

SAUSAGE AND GRAVY BISCUIT POCKETS

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink, 3-5 minutes, breaking into crumbles. Add butter; heat until melted. Add flour, salt and pepper; cook and stir until blended. Gradually add milk, stirring constantly. Bring to a boil; cook and stir until thickened, about 3 minutes. Remove from heat; cool to room temperature, about 25 minutes., Preheat oven to 400°. On a lightly floured surface, pat or roll each biscuit into a 6-in. circle. Spoon 1/2 cup gravy mixture over half of each circle to within 1/2 in. of edge. Wet edge and fold dough over filling; press edge with a fork to seal., Place on an ungreased baking sheet. Bake until golden brown, 12-14 minutes., Freeze option: Cover and freeze unbaked pockets on a waxed paper-lined baking sheet until firm. Transfer to freezer containers; return to freezer. To use, bake pockets on an ungreased baking sheet in a preheated 400° oven until golden brown and heated through, 12-14 minutes. If desired, brush with additional melted butter.