Jodies Biscuits And Gravy Recipes

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BISCUITS AND GRAVY



Biscuits and Gravy image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 8 to 10 servings

Number Of Ingredients 12

3 cups all-purpose flour, plus more for dusting
3 tablespoons granulated sugar
4 teaspoons baking powder
1/2 teaspoon cream of tartar
1/2 teaspoon salt
12 tablespoons cold or frozen salted butter (1 1/2 sticks), cut into pea-size pieces, plus more for serving
1 cup cold whole milk
1 large egg
2 pounds sweet sausage meat
2 quarts heavy cream
1 tablespoon chopped fresh thyme leaves
1 1/2 tablespoons cornstarch

Steps:

  • Preheat the oven to 450 degrees F. Cover a baking sheet with parchment paper.
  • Stir together the flour, sugar, baking powder, cream of tartar and salt in a large bowl. Add the butter and stir just until the pieces are coated with the flour mixture. Whisk together the milk and egg in a small bowl. Add milk mixture to the flour mixture and stir just until combined. Do not overmix the dough. Cut in the butter.
  • Flour your workspace. Turn the dough onto the workspace and pat into a 1/2-inch-thick slab. Using a biscuit cutter (or any round rimmed object), cut out 8 to 10 biscuits. Transfer the biscuits to the prepared baking sheet, making sure they don't touch, and bake until they've risen slightly and are lightly browned around the edges, 12 to 15 minutes. Top with butter and keep warm.
  • For the sausage gravy: Heat a very large nonstick skillet over medium heat. Add the sausage and cook, breaking it up into small pieces, until browned, about 15 minutes. Add the cream and thyme, bring to a simmer, and simmer for 25 minutes. Stir together the cornstarch and 1 cup cold water in a medium bowl. Stirring constantly, pour the slurry into the pot. Simmer, stirring often, until the gravy thickens.
  • Split each biscuit in half and top with about ¾ cup of the sausage gravy. Extra gravy will keep, tightly covered, in the refrigerator for up to 7 days and in the freezer for up to 3 months.

BISCUITS AND GRAVY



Biscuits and Gravy image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 2 dozen biscuits

Number Of Ingredients 15

1 pound 6 ounces cake flour
1 pound 6 ounces high-gluten flour
10 ounces vegetable shortening
5 ounces sugar
2 1/2 ounces baking powder
Pinch salt
1 quart buttermilk
Biscuit Gravy, recipe follows
1 pound pork breakfast sausage, meat removed from casings
2 tablespoons butter
4 ounces high-gluten flour
2 quarts plus 1 cup whole milk
1 ounce chicken base, preferably R. L. Schreiber
1/2 teaspoon dried thyme
1/2 teaspoon black pepper

Steps:

  • Preheat oven to 350 degrees F.
  • Combine cake flour and high-gluten flour in bowl of a stand mixer. Add vegetable shortening, sugar, baking powder and salt. Slowly add buttermilk and mix on low speed with a dough hook for 2 minutes.
  • Portion out 2 dozen 4-ounce biscuits. Bake until golden brown, 25 to 30 minutes. Serve hot and fresh with Gravy or as a side.
  • Cook breakfast sausage in a large braising pan over medium heat, stirring constantly, until fully cooked, approximately 15 minutes.
  • Add butter and let melt. Add flour and cook, stirring slowly, to make a roux. Add milk and cook, continuously whisking, to thicken the gravy. Add chicken base, thyme and pepper and cook, whisking, until gravy thickens, 4 to 5 minutes. Serve as a side or over biscuits.

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 BAKE RECIPE BY TASTY



Biscuits And Gravy Bake Recipe by Tasty image

Here's what you need: refrigerated biscuit, eggs, milk, pepper, salt, cooked sausage, shredded cheese, butter, flour, salt, pepper, milk

Provided by Tasty

Categories     Breakfast

Yield 6 servings

Number Of Ingredients 12

12 oz refrigerated biscuit, 1 tube
6 eggs
½ cup milk
½ teaspoon pepper
½ teaspoon salt
1 lb cooked sausage
1 cup shredded cheese
4 tablespoons butter
4 tablespoons flour
salt, to taste
pepper, to taste
2 cups milk

Steps:

  • Cut each biscuit into 8 pieces. Set aside.
  • In a bowl, mix the eggs, milk, pepper, and salt. Set aside.
  • For the gravy: melt the butter in a saucepan, over medium heat. Stir in flour, salt, and pepper, and slowly add the 2 cups of milk.
  • Increase to medium-high, bring to a simmer, stirring until gravy is thickened.
  • In a greased 9x13 (22x33 cm) glass baking dish, layer the biscuits, sausage, cheese, egg mixture, and gravy.
  • Bake at 350°F (180°C) for 35-45 min, until the eggs on the bottom are cooked.
  • Enjoy!

Nutrition Facts : Calories 701 calories, Carbohydrate 34 grams, Fat 48 grams, Fiber 1 gram, Protein 30 grams, Sugar 9 grams

JODIE'S BISCUITS AND GRAVY



Jodie's Biscuits and Gravy image

This is a fast easy meal, breakfast, or dinner...We like to do this every so often...It is very filling the biscuits I use are my recipe on Jodie's Drop Biscuits...I have been making this for many years...You can use ground sirloin, or sausage, or ground turkey..or chipped beef cut into small pieces...

Provided by JoSele Swopes @JODIE57

Categories     Beef

Number Of Ingredients 9

1 pound(s) ground sirloin
1 teaspoon(s) salt
1 teaspoon(s) pepper
3 tablespoon(s) flour
1/2 teaspoon(s) garlic
1/4 teaspoon(s) sage, dried
1 can(s) evaporated milk
- water
USE THE RECIPE FOR JODIE'S DROP BISCUITS

Steps:

  • In a skillet I use cast iron (med sz)brown ground sirloin in skillet on med heat using a fork add all spices...Add flour working into meat with a fork causing a paste look..turn up heat to med hi heat pour in milk working constantly with fork around in circles working and scraping the bottom of skillet bringing to the top..add water as needed to thin out gravy..working fast not to lump...Till bubbling
  • Pour over biscuit or you can pour on to mashed potatoes.....
  • Biscuit Recipe Link https://www.justapinch.com/recipe/jodies-fluffy-drop-biscuits-by-josele-swopes-jodie57

BISCUITS AND GRAVY



Biscuits and Gravy image

This is not the traditional way to make biscuits, but it may become your new technique. Instead of preparing individual drop biscuits, a sturdy dough is spread out into a baking dish over a bed of melted butter. Scoring the biscuit dough allows the butter to seep into the sides as the biscuits bake, creating tall biscuits with crisp edges and flaky insides. They're perfect to soak up a classic Southern gravy, warmly seasoned with sage and nutmeg. This dish tastes like the holidays in the best way possible, while still being light enough for brunch. But if you made it for dinner, we wouldn't blame you.

Provided by Millie Peartree

Categories     brunch, lunch, main course

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 21

2 3/4 cups/340 grams all-purpose flour, sifted
1 tablespoon granulated sugar
1 ½ teaspoons baking powder
1 teaspoon salt
1 cup/240 milliliters buttermilk, at room temperature
1 (5.3-ounce) container full-fat Greek yogurt, at room temperature
1/2 cup/112 grams salted butter, melted, plus more as needed
12 ounces raw breakfast sausage, casings removed
1 small yellow onion, finely chopped
2 large garlic cloves, grated or chopped
3 tablespoons all-purpose flour
1 cup unsalted chicken stock
1 small bay leaf
2 cups whole milk
1 1/2 teaspoons black pepper, preferably freshly cracked
1/2 teaspoon ground sweet paprika
1/4 teaspoon ground cayenne, plus more to taste
⅛ teaspoon ground nutmeg (optional)
2 tablespoons finely chopped fresh parsley
1 tablespoon finely chopped fresh sage (from about 8 leaves)
Salt, to taste

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.

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