Sausage Gravy Stuffed Biscuits From Hatfield Recipes

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SAUSAGE GRAVY STUFFED BISCUITS



Sausage Gravy Stuffed Biscuits image

The perfect breakfast comfort food, biscuits and gravy, becomes gravy IN biscuits. A savory sausage gravy is made and then baked into the center of fluffy buttermilk biscuits in this fun play on a Southern favorite.

Provided by Zac Young

Categories     main-dish

Time 4h

Yield 12 large biscuits

Number Of Ingredients 16

4 ounces ground breakfast sausage (sweet or hot)
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1/4 teaspoon mustard powder
1/2 teaspoon finely chopped rosemary leaves
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1 cup whole milk
1/4 teaspoon Worcestershire sauce
3 cups all-purpose flour
2 tablespoons baking powder
1 tablespoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon finely ground black pepper, plus more to finish
14 tablespoons cold unsalted butter, cut into 1/4-inch cubes
1 1/4 cups buttermilk, plus 2 more tablespoons to finish

Steps:

  • For the gravy: Cook the sausage in a medium skillet over medium heat, breaking up the sausage into small pieces and stirring occasionally until lightly browned, about 2 minutes Add the butter, flour, mustard powder, rosemary, pepper, and salt and cook, stirring constantly, for 1 minute. Add the milk and Worcestershire sauce, bring to a boil and cook until slightly thickened, about 1 minute.
  • Divide the gravy among twelve 1-ounce cavities of an ice cube tray. Freeze the gravy until solid, 2 to 3 hours. (For an alt method, line a 9-by-3-inch loaf pan with plastic wrap and make a "dam" using aluminum foil to block off half of the pan. Pour the gravy into the open space. Freeze until solid, then lift out the frozen gravy and cut into twelve 1-inch cubes).
  • For the biscuits: Position racks in the upper and lower thirds of the oven and preheat it to 425 degrees F. Line 2 baking sheets with parchment paper.
  • Combine the flour, baking powder, sugar, salt and pepper in a food processor. Pulse until combined. Add the butter and pulse until the butter is in pea-size pieces. Add the 1 1/4 cups buttermilk and pulse several times until the dough just comes together but is not fully incorporated. Place the dough on to a clean work surface and gather it together into a rough ball. Pat the dough into an 8-inch square and divide into 12 equal portions.
  • Unmold the gravy cubes from the ice cube tray. Working with 1 portion of dough at a time, pat into about a 3-inch disk in your hand. Place 1 of the gravy cubes in the center and wrap the dough around it until fully encased. Shape the biscuit into about a 2 1/2-inch-wide puck and place it on one of the prepared baking sheets. Repeat with the remaining dough and gravy cubes.
  • Brush the tops of the biscuits with the remaining 2 tablespoons buttermilk and sprinkle with some finely ground black pepper.
  • Bake on the upper and lower oven racks for 16 to 20 minutes, rotating the baking sheets and swapping the positions on the racks halfway through, until the biscuits are lightly golden brown. Let cool on the sheets for 5 minutes before serving.

SAUSAGE GRAVY-STUFFED BISCUITS RECIPE BY TASTY



Sausage Gravy-Stuffed Biscuits Recipe by Tasty image

Here's what you need: biscuits, egg, ground sausage, flour, milk, fresh thyme, fresh sage, cayenne pepper, black pepper, salt

Provided by Mel Boyajian

Categories     Breakfast

Yield 8 servings

Number Of Ingredients 10

14 biscuits
egg, for egg wash
8 oz ground sausage
3 tablespoons flour
1 ½ cups milk
¼ teaspoon fresh thyme
¼ teaspoon fresh sage
1 pinch cayenne pepper
½ teaspoon black pepper
¼ teaspoon salt

Steps:

  • In a cast-iron skillet, break up the ground sausage into small chunks and brown over medium-high heat until sausage is cooked through and no longer pink.
  • Reduce heat to medium-low. Sprinkle the flour over the sausage and stir until the flour has absorbed all of the sausage fat and is lightly coating the sausage pieces.
  • Add the milk in several increments while whisking.
  • Add thyme, sage, cayenne pepper, black pepper, and salt.
  • Cook the gravy for 5-10 minutes, frequently stirring until the gravy thickens. Let cool.
  • Fill a well-greased ice cube tray with the gravy. (If you do not have an ice cube tray, pour the gravy onto a greased parchment-lined ½ cookie sheet.)
  • Freeze for 20 minutes.
  • Preheat oven to 350˚F (180˚C).
  • With your thumb, make a divot in the center of each biscuit.
  • Place a cube of gravy into each divot.
  • Fold the sides of the biscuit dough around the gravy cube pinching the dough together at the top.
  • Turn the dough balls upside down. With the palm of your hand, roll the biscuit ball around in a clockwise motion on your table surface to smooth out the dough balls.
  • Place the biscuits on a parchment lined ½ cookie sheet making sure the dough seams are on the bottom. Brush with egg wash.
  • Bake for 20-30 minutes.
  • Enjoy!

Nutrition Facts : Calories 203 calories, Carbohydrate 16 grams, Fat 11 grams, Fiber 0 grams, Protein 7 grams, Sugar 4 grams

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