Biscuits And Gravy Orange Ginger Biscuits With Scallion Pork Sausage Gravy Sesame Mustard Greens And Soy Glazed Bacon Recipes

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BISCUITS AND SAUSAGE GRAVY



Biscuits and Sausage Gravy image

This is an old Southern biscuits and gravy recipe that I've adapted. Homemade sausage gravy is a classic, hearty breakfast that takes you on a trip to the South every time it's served. -Sue Baker, Jonesboro, Arkansas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 2 servings.

Number Of Ingredients 7

1/4 pound bulk pork sausage
2 tablespoons butter
2 to 3 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/4 to 1-1/3 cups whole milk
Warm biscuits

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.

Nutrition Facts : Calories 337 calories, Fat 27g fat (14g saturated fat), Cholesterol 72mg cholesterol, Sodium 718mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 0 fiber), Protein 10g protein.

EASY SAUSAGE GRAVY AND BISCUITS



Easy Sausage Gravy and Biscuits image

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

1 (16 ounce) can refrigerated jumbo buttermilk biscuits
1 (9.6 ounce) package Jimmy Dean® Original Hearty Pork Sausage Crumbles
¼ cup flour
2 ½ cups milk
Salt and ground black pepper to taste

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

"BISCUITS AND GRAVY" - ORANGE-GINGER BISCUITS WITH SCALLION-PORK SAUSAGE GRAVY, SESAME MUSTARD GREENS AND SOY-GLAZED BACON



Provided by Whitney Chen

Time 1h30m

Yield 4 servings

Number Of Ingredients 27

1 1/2 cups orange juice
1/2 cups rice wine vinegar
3/4 cups soy sauce
1/4 cups brown sugar
1 whole star anise
3 whole allspice
1 pound bacon, sliced
3 cups all-purpose flour, plus more for dusting
4 teaspoons sugar
1 teaspoon salt
2 1/2 tablespoons baking power
3 tablespoons butter, diced and very cold
1 cup buttermilk, plus more for brushing
1 egg
2 tablespoons grated ginger
2 tablespoons orange zest
1/2-pound breakfast sausages
2 tablespoons butter
2 teaspoons all-purpose flour
2 to 4 cups chicken stock
1 teaspoon sesame oil
2 scallions, sliced
Salt and freshly ground black pepper
2 tablespoons sesame oil
1 tablespoon butter
1 bunch mustard greens, rinsed and roughly chopped
Salt and freshly ground black pepper

Steps:

  • Preheat the oven to 425 degrees F. Line 2 sheet pans with silicone baking mats.
  • For the bacon: Combine the orange juice, vinegar, soy sauce, brown sugar, star anise and allspice in a small saucepan over medium-high heat and reduce by half. In the meantime,
  • spread the bacon strips onto 1 prepared sheet pan in a single layer. Bake until crispy, 10 to 15 minutes. Pour the glaze over the bacon and cook another 10 minutes.
  • For the biscuits: In a food processor, combine the flour, sugar, salt, baking powder and butter. Pulse 2 to 3 times until the butter is roughly incorporated. Set aside.
  • Combine the buttermilk, egg, ginger and orange zest. Mix the wet and dry ingredients until just combined. Dump onto a floured surface and pat down into a square, about 1 inch high. Cut into desired shapes and place the other prepared sheet pan. Brush the top of each biscuit with buttermilk. Bake until the biscuits are a light golden brown, 8 to 10 minutes.
  • While the biscuits are cooking, start the gravy. Remove the casings from the sausage links. Heat a skillet over medium-high heat and saute the sausage, breaking it up in the pan until fully cooked.
  • In the meantime, in a saucepan, melt the butter over low heat. When melted, vigorously whisk in the flour. Continue to whisk the roux on medium heat for about 3 minutes. Add 2 cups chicken stock to the roux. Continue whisking until shimmering. If the gravy is too thick, add more stock until it reaches the desired consistency. Once at the desired consistency, add the sesame oil and chopped scallions. Add the sausage and season with salt and pepper. Hold warm over low heat.
  • For the mustard greens: In a large saute pan, heat the sesame oil and butter. When the butter is melted and foamy, add the mustard greens. Cook on high heat until tender and the greens begin to crisp, 7 to 8 minutes. Season with salt and pepper.
  • To serve, split open a biscuit, top with the gravy, follow with the mustard greens and garnish with a slice of the soy-glazed bacon.

BISCUITS AND GRAVY



Biscuits and Gravy image

To those of you who arrived here thinking you were visiting the website for Cooking Light magazine: turn around. Run.

Categories     breakfast     main dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

1 lb. Breakfast Sausage
1 can (16 Oz.) Canned Biscuits
2 tbsp. Flour
1 c. Milk
Salt
Pepper

Steps:

  • Slice the breakfast sausage and place in a warm pan. Cook the sausage according to the instruction (thoroughly cooked inside). Remove them to a paper towel to drain.Place your biscuits into the oven to cook according to the instructions on the can. Pour grease out of the skillet/pan you used for the sausage, adding back in only what you want to use to make the gravy. For one to two people, use about 2 to 3 tbsp. of grease. Over low to medium-low heat, add about 2 tbsp of flour to the grease and whisk immediately. If you add in a little more grease so it's smooth and stirrable. You want to find a good balance between the flour and the grease.Once you find it, just keep stirring with the whisk and allow the mixture to brown for a few minutes. As you whisk, scrape in the anything from the bottom of the pan as you go.After 2-3 minutes, whisking constantly, pour in about a cup of milk. IF the mixture is dry, lumpy or pasty, add in more milk - again, drawing a balanced mixture. Add salt to taste. Let the gravy warm up over low heat, stirring occasionally. Cut prepared biscuits in half pour gravy atop them

BACON GRAVY FOR BISCUITS



Bacon Gravy for Biscuits image

Nothing makes biscuits better than being smothered in a Southern-style bacon gravy. Delightful!

Provided by Nikki Lakey

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes     Pork Gravy

Time 25m

Yield 5

Number Of Ingredients 5

4 thick slices bacon
1 cup milk, or as needed
¼ cup all-purpose flour
salt and pepper to taste
1 (10 ounce) can refrigerated biscuit dough

Steps:

  • Bake biscuits according to package directions.
  • Cook the bacon in a deep skillet over medium heat until crisp, about 10 minutes. Remove bacon to a paper towel lined plate and keep the grease in the pan. Gradually stir in the flour so that no lumps form, then mix in the milk, continuing to cook and stir until thickened. Crumble the bacon into the gravy and season with salt and pepper before serving.
  • Split biscuits in half, top with gravy, and enjoy!

Nutrition Facts : Calories 281.6 calories, Carbohydrate 31.4 g, Cholesterol 15.5 mg, Fat 12.8 g, Fiber 0.6 g, Protein 9.7 g, SaturatedFat 4 g, Sodium 841.6 mg, Sugar 6.4 g

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