Best 5 Biscuits With Cream Gravy Sausage And Scrambled Eggs Recipes

BUTTERMILK BISCUITS WITH EGGS AND SAUSAGE GRAVY

Steps:

• For the sausage: Combine the pork, garlic, sage, thyme, onion powder, and oil in a large bowl and season with salt and pepper. Cover the sausage and refrigerate for at least 30 minutes to allow the flavors to meld. Form the sausage mixture into 8 patties. Heat a large nonstick pan over high heat and cook the patties until golden brown on both sides and just cooked through, about 5 minutes per side.
• For the black pepper buttermilk biscuits: Preheat the oven to 450 degrees F. Combine the flour, baking powder, baking soda and salt in a large bowl. Using a dough cutter, combine the ingredients until they are incorporated. Cut in the butter using your fingers or a pastry cutter until the mixture resembles coarse meal. Add the buttermilk and gently mix until the mixture just begins to come together. Scrape the dough onto a lightly-floured counter. Pat the dough into a 10 by 12-inch rectangle about 3/4-inch thick. Use a 2-inch round biscuit cutter to cut out the biscuits. Press together the scraps of dough, and repeat the process. Place the biscuits on a baking sheet lined with parchment paper; brush the tops with cream and sprinkle with the black pepper. Bake the biscuits for 12 to 15 minutes or until light golden brown. Cool on a baking rack.
• Yields: 10 to 12 biscuits
• For the cream sauce: Put the milk in a small saucepan and bring to a simmer over medium heat. Melt the butter in a second small saucepan over medium heat, whisk in the flour and cook for 1 minute, do not allow the flour to color. Slowly whisk in the warm milk, increase the heat to high and continue whisking until the sauce begins to thicken and the raw taste of the flour has been cooked out, about 5 minutes; season with the salt and pepper. Keep warm.
• Yield: 2 cups
• For the eggs: Beat the eggs in a large bowl and season with salt and pepper. Melt the butter over low heat in a large nonstick skillet. Add the eggs and cook slowly, stirring constantly with a wooden spoon, until soft curds form. Slice each biscuit in half and put a sausage patty on the bottom of each biscuit and place the other half on top. Serve 2 sausage biscuits per person. Serve with cream sauce and scrambled eggs.

EASY SAUSAGE GRAVY AND 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.

CREAMY BISCUITS AND GRAVY

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Whisk 2 cups flour, baking powder, sugar, and salt together in a bowl; cut shortening into flour mixture with a pastry cutter until mixture is crumbly. Mix in egg and milk until incorporated. Turn dough out onto a well-floured work surface and knead for 1 minute.
• Roll dough out to a thickness of 3/4 to 1-inch thick, cut with a biscuit cutter, and place biscuits onto prepared baking sheet. Brush tops of biscuits with melted butter.
• Bake in the preheated oven until biscuits are golden brown, 8 to 10 minutes.
• Cook and stir sausage in a large skillet over medium heat until browned and crumbly, about 10 minutes. Drain excess grease. Stir 1/4 cup butter into sausage until butter has melted and mix in 1/4 cup flour until thoroughly combined. Pour evaporated milk and water into sausage mixture, bring gravy to a simmer, and reduce heat to low; simmer gravy until thickened, about 5 minutes. Season gravy with salt and black pepper to taste.
• Serve biscuits with sausage gravy.

CREAM CHEESE SCRAMBLED EGGS

Steps:

• In a small bowl, beat cream cheese and cream until smooth. Beat in the eggs, Parmesan cheese, lemon-pepper and salt. Stir in bacon. , In a large skillet, melt butter; add egg mixture. Cook and stir over medium heat until eggs are completely set.

BISCUITS & GRAVY & EGGS EXTRAORDINAIRE

Steps:

• To save time, make gravy the night before, and let flavors meld. That way, all you have to do in the morning are the biscuits and eggs 8-).
• GRAVY: On MEDIUM (not high) heat, crumble and sauté sausage - remove to plate.
• On MEDIUM heat, gently brown bacon - remove to plate & crumble.
• In same pan, keep about 3 Tablespoons of the rendered drippings from sausage & bacon. Add butter to melt.
• Make roux by adding 3 Tablespoons of flour to start with, add 1-2 Tablespoons more if you feel you need it. Slowly, whisk in cream then milk. Gently bring to a simmer for several minutes to thicken. Stir in crumbled sausage and bacon. Add a little salt, and plenty of pepper, to taste. (Can put in fridge for morning now). Makes 5 cups.
• BISCUITS: Preheat oven to 450°.
• In a large, chilled mixing bowl, sift together the flour, baking powder, baking soda and salt. Using two knives in a scissor-like fashion (or a pastry cutter), cut in the fats into the dry ingredients. Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
• Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2- or 3-inch cutter, (I use a ½ cup measuring cup) being sure to push straight down through the dough (do not twist on the way down!).
• Immediately place biscuits on a clay baking sheet, sprayed with Pam, so that they just touch, "shoulder-to-shoulder"- they'll rise better, and not get too brown. You don't want to give them a chance to rise, until they hit the oven. Gently reform scrap dough, working it as little as possible and continue cutting.
• Bake until biscuits are tall and light gold on top, 15 to 20 minutes. Brush tops with melted butter. Makes about 9 two to three-inch biscuits.
• EGGS: Crack the eggs into a bowl. Add the cream and whisk until the eggs look foamy and light. Heat a 10-inch non-stick skillet over medium heat. Melt the butter until it foams, and then turn the heat down to low and slowly pour in the eggs.
• Using a heat resistant rubber spatula, slowly stir the eggs from the outside of the pan to the center. Once the eggs begin to set, stirring slowly will create large, cloud-like curds. Season with salt & pepper.
• SERVE: Split a biscuit. Dot with butter. Either place scrambled eggs, then gravy, or - as I do, gravy first, and fluffy eggs on top.