Best 2 Biscuits And Sage Sausage Gravy Recipes
**Indulge in a Southern Classic: Biscuits and Sage Sausage Gravy**
Savor the hearty comfort of a Southern classic with our delectable Biscuits and Sage Sausage Gravy recipe. This iconic dish combines the fluffy tenderness of homemade biscuits with a rich, savory gravy infused with the aromatic flavors of sage and succulent sausage. Whether you're hosting a special brunch or craving a cozy weekend breakfast, this irresistible combination is sure to delight your taste buds and warm your soul. Explore the step-by-step instructions and discover the secrets to achieving perfectly golden biscuits and a creamy, flavorful gravy that will elevate your breakfast experience.
BISCUITS AND SAGE SAUSAGE GRAVY
WARNING:You will want to lick the plate clean after tasting these biscuits and gravy! It has been a family recipes for over 110 years. I find using the fatty sausage mild or hot from Jimmy Dean works great. He has a sage sausage but I never use it. It just doesn't taste as good. Enjoy!
Provided by Chef Florida Janie
Categories Breads
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Fry sausage in large skillet. Crumble sausage as you go.
- Add sage.
- When sausage is completely cooked, add flour a little at a time soaking up the grease from the sausage. Stir it around. DO NOT DRAIN GREASE! Depending on how lean your sausage is you may need more or less flour. More will make it thicker. If the sausage is too lean, cut back on the milk.
- Keeping burner on medium low heat, Add milk a little at a time. Constantly stirring.
- Add cream. Your gravy should be thickening. If it is too thin, add some flour and small amount of milk in a cup. Stir and add slowly until desired gravy thickness is achieved.
- Add salt and pepper to taste. The more pepper you add, the more the flavor comes out and makes your gravy a little hotter.
- Pour over fresh hot biscuits. Warning: They may lick the plate clean!
Nutrition Facts : Calories 637.6, Fat 49.9, SaturatedFat 21.4, Cholesterol 124.9, Sodium 1124.4, Carbohydrate 24.9, Fiber 0.8, Sugar 9.3, Protein 21.7
CORNMEAL-SAGE BISCUITS AND SAUSAGE GRAVY
This is an excellent version of an old countryside favorite. It includes make ahead instructions that could be helpful when you have friends and family gathered for holidays.
Provided by Annacia
Categories Breads
Time 42m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 450 degrees F. In a large bowl stir together flour, cornmeal, baking powder, sugar, cream of tartar, salt, the 2 tablespoons green onion, and the sage. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add buttermilk all at once. Using a fork, stir just until moistened.
- Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it just until dough holds together. Pat or lightly roll dough until 3/4 inch thick. Cut dough with a floured 2 1/2-inch round cutter; reroll scraps as necessary. Dip cutter into flour between cuts.
- Place dough rounds 1 inch apart on an ungreased baking sheet. Bake for 12 to 14 minutes or until golden. Remove biscuits from baking sheet. Cool slightly.
- To serve, split biscuits and place on serving plates. Top with Sausage Gravy. If desired, top with additional green onions.
- SAUSAGE GRAVY:.
- In a very large skillet cook bulk pork sausage and chopped onion over medium-high heat until meat is brown and onion is tender, using a wooden spoon to break up meat as it cooks. Do not drain.
- Sprinkle all-purpose flour over meat mixture; stir into the meat mixture. Cook and stir over medium heat for 1 minute. While whisking, gradually add milk. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Season with salt and pepper. Stir in snipped fresh thyme, if desired. Makes about 5 cups.
- TO MAKE AHEAD:.
- Prepare biscuits as directed; cool completely. Place biscuits in a resealable plastic freezer bag; seal, label, and freeze for up to 2 months.
- Prepare sausage gravy as directed. Place in an airtight container; seal and chill for up to 48 hours. To serve, thaw biscuits at room temperature (allow about 2 hours). If desired, preheat oven to 350 degrees F. Place biscuits on a baking sheet. Bake for 10 minutes. In a medium saucepan reheat sausage gravy over medium-low heat for 10 to 15 minutes or until heated through. If necessary, stir in additional milk to make desired consistency.
Tips:
- To make the gravy, cook the sausage over medium heat until browned, then remove from the pan. Add the butter and flour to the pan and cook for 1 minute, stirring constantly. Slowly whisk in the milk until the gravy is smooth and thickened. Season with salt and pepper to taste.
- For flakier biscuits, use cold butter and milk. Cut the butter into small pieces and work it into the flour mixture until it resembles coarse crumbs. Add the milk and stir until the dough just comes together. Do not overmix.
- To make the biscuits ahead of time, shape them and place them on a baking sheet. Freeze for up to 2 months. When ready to bake, thaw the biscuits overnight in the refrigerator or at room temperature for 30 minutes. Bake according to the recipe instructions.
- Serve the biscuits and gravy with your favorite toppings, such as eggs, bacon, or fruit.
Conclusion:
Biscuits and gravy is a classic Southern comfort food that is easy to make and always a crowd-pleaser. This recipe for biscuits and sage sausage gravy is a delicious and flavorful variation on the classic dish. The biscuits are light and fluffy, and the gravy is rich and creamy with a hint of sage. This dish is perfect for a hearty breakfast or brunch.
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