Gouda Biscuits And Sausage Gravy Recipes

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.

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.

Steps:

• Heat oven to 450°F. Spray cookie sheet with cooking spray. In large bowl, stir biscuit ingredients until soft dough forms. On work surface sprinkled with additional Bisquick mix, pat dough to 3/4-inch thickness. Cut with 2-inch round cutter. Reroll scraps and cut to make total of 16 rounds; place on cookie sheet. Bake 10 to 12 minutes or until golden brown.
• Meanwhile, in 12-inch skillet, cook sausage and onion over medium heat 8 to 10 minutes, stirring occasionally, until pork is no longer pink. With slotted spoon, remove sausage mixture. Reserve 1 tablespoon drippings; add oil to drippings. Heat over medium heat. Stir in flour, dried sage, salt, onion powder and red pepper with wire whisk. Cook 1 minute, stirring constantly, until smooth and bubbly. Gradually add milk, stirring constantly, until mixture boils and thickens. Stir in sausage mixture.
• Split warm biscuits; spoon sausage gravy over biscuits.

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!

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Line the bottom of the prepared baking dish with biscuits.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Scatter sausage over biscuit layer and top with 1 cup Cheddar cheese.
• Whisk eggs, milk, salt, and pepper together in a bowl and pour over cheese layer.
• Mix water and gravy mix together in a saucepan; bring to a boil. Reduce heat and simmer until gravy is thickened, 1 to 2 minutes, adding more water for a thinner gravy. Pour gravy over egg layer. Sprinkle remaining 1/2 cup Cheddar cheese over casserole.
• Bake in the preheated oven until egg is fluffy and cheese is bubbling, about 30 minutes.

Steps:

• In 8-inch skillet, crumble and cook pork sausage over medium heat, stirring occasionally, until no longer pink. Drain, reserving drippings.
• Heat oven to 375°F. Lightly grease or spray 13x9-inch pan.
• In large bowl, stir Bisquick mix, milk and sugar until dough forms. Place dough on surface lightly sprinkled with Bisquick mix; knead until smooth, about 10 turns. Roll out dough to 15x9-inch rectangle. Spread crumbled sausage on rectangle. Roll up dough tightly from one long side; pinch seam to seal. Cut roll into 12 equal slices. Place cut side down in pan.
• Bake 20 to 25 minutes or until golden brown.
• Meanwhile, return sausage drippings to skillet over medium heat (add butter as needed to make 4 tablespoons total). Add flour; beat with whisk. Slowly add milk, beating constantly. Cook about 5 minutes or until thickened.
• Transfer rolls to serving plates. Spoon gravy over tops; sprinkle with salt and pepper to taste.