Best 7 Scallion Biscuits With Sausage And Gravy Recipes

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**Savor the Southern Comfort of Scallion Biscuits with Sausage and Gravy: A Culinary Trio of Delight**

Indulge in a culinary journey that celebrates the harmony of flavors and textures with our delectable Scallion Biscuits with Sausage and Gravy. This Southern-inspired dish is a symphony of savory and comforting flavors, featuring fluffy scallion biscuits, succulent sausage, and velvety gravy. Each element of this trio shines through, creating a delightful experience that will warm your heart and satisfy your taste buds. Whether you're a seasoned home cook or a novice in the kitchen, our carefully crafted recipes will guide you through the process of creating this classic dish. From the flaky layers of the biscuits to the rich, savory gravy, you'll discover the secrets to making this dish a resounding success. So gather your ingredients, prepare your kitchen, and embark on a culinary adventure that will leave you craving for more.

Let's cook with our recipes!

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

SAUSAGE GRAVY



Sausage Gravy image

Slather biscuits in Ree Drummond's comforting, top-rated Sausage Gravy recipe from The Pioneer Woman on Food Network.

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 12 servings

Number Of Ingredients 6

1 pound breakfast sausage, hot or mild
1/3 cup all-purpose flour
3 to 4 cups whole milk, more to taste
1/2 teaspoon seasoned salt
2 teaspoons freshly ground black pepper, more to taste
Biscuits, warmed, for serving

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!

SAUSAGE GRAVY AND BISCUITS



Sausage Gravy and Biscuits image

The BEST southern-style Biscuits and Gravy recipe made from scratch with simple pantry ingredients. This easy breakfast is our favorite!

Provided by Lauren Allen

Categories     Breakfast

Time 15m

Number Of Ingredients 9

8 Flakey Buttermilk Biscuits
1 pound pork sausage
2 Tablespoon + 1 teaspoon(s)s all-purpose flour
2 1/2 cups half and half
1 Tablespoon butter
1/8 teaspoon dried thyme
1/8 teaspoon dried crushed rosemary
1/8 teaspoon crushed red pepper flakes
freshly ground black pepper (, to taste)

Steps:

  • Brown sausage in a large saucepan. Use a paper towel to blot out most of the grease from the pan.
  • Add flour, butter, and half & half. Cook on medium-low, stirring often, for several minutes until thickened.
  • Add thyme, rosemary, red pepper flakes and black pepper.
  • Serve over warm biscuits.

Nutrition Facts : ServingSize 8 g, Calories 388 kcal, Carbohydrate 17 g, Protein 12 g, Fat 29 g, SaturatedFat 11 g, Cholesterol 72 mg, Sodium 659 mg, Sugar 1 g

BEST SAUSAGE GRAVY AND BISCUITS



Best Sausage Gravy and Biscuits image

For the best sausage gravy with biscuits, try this recipe at home and you won't even have to wait to order them at a restaurant. Creamy, meaty, and savory... each bite is nice and salty with a slight kick of spice from the hot sauce.

Provided by NicoleMcmom

Time 30m

Yield 6

Number Of Ingredients 8

1 pound bulk country sausage
2 tablespoons butter
¼ cup all-purpose flour
2 ½ cups milk, or more as needed
2 teaspoons hot sauce
½ teaspoon ground black pepper
¼ teaspoon salt
6 hot biscuits, split

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.

Nutrition Facts : Calories 483 calories, Carbohydrate 34.1 g, Cholesterol 62.1 mg, Fat 30.6 g, Fiber 0.9 g, Protein 17.4 g, SaturatedFat 10.6 g, Sodium 1418.6 mg, Sugar 6.6 g

BISCUITS AND SAUSAGE GRAVY



Biscuits and Sausage Gravy image

This is an old Southern biscuits and gravy recipe that I've adapted. Homemade sausage gravy is a classic, hearty breakfast that takes you on a trip to the South every time it's served. -Sue Baker, Jonesboro, Arkansas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 2 servings.

Number Of Ingredients 7

1/4 pound bulk pork sausage
2 tablespoons butter
2 to 3 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/4 to 1-1/3 cups whole milk
Warm biscuits

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.

Nutrition Facts : Calories 337 calories, Fat 27g fat (14g saturated fat), Cholesterol 72mg cholesterol, Sodium 718mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 0 fiber), Protein 10g protein.

QUICK SCALLION BISCUITS



Quick Scallion Biscuits image

Provided by Sunny Anderson

Categories     side-dish

Time 1h10m

Yield 8 biscuits

Number Of Ingredients 8

1 1/4 cups cold milk
1 lemon, zested
2 tablespoons lemon juice
3 cups all-purpose flour, plus more for work surface
Kosher salt
3/4 teaspoon baking soda
1/4 cup unsalted butter, cubed and well chilled in the freezer
4 scallions, finely chopped, white and light green only

Steps:

  • Preheat the oven to 400 degrees F.
  • Combine the milk, zest and lemon juice in a tall glass. Refrigerate and allow to curdle for 10 to 15 minutes, until thick. Sift together the flour, a generous pinch of salt, and baking soda into a medium bowl. Using your fingers gently mix in the butter until an even, but grainy texture is reached, being careful not to melt the butter as you work. Add the soured milk and scallions and stir until the dough comes together. (Dough will be sticky.) Gather the dough into a ball, and refrigerate 15 to 20 minutes, until chilled.
  • Transfer the dough to a floured surface and knead 3 to 4 times until the dough is smooth. For fluffy biscuits do not over knead the dough! Roll out the dough to about 3/4-inch thickness. Cut with a 3-inch pastry ring or the top of a glass. Arrange the biscuits on a parchment-lined sheet pan. Allow the biscuits to slightly touch and gently adhere when baked. Bake until biscuits are golden, about 15 minutes. Remove from the oven and transfer to a bread basket or bowl and serve.

"BISCUITS AND GRAVY" - ORANGE-GINGER BISCUITS WITH SCALLION-PORK SAUSAGE GRAVY, SESAME MUSTARD GREENS AND SOY-GLAZED BACON



Provided by Whitney Chen

Time 1h30m

Yield 4 servings

Number Of Ingredients 27

1 1/2 cups orange juice
1/2 cups rice wine vinegar
3/4 cups soy sauce
1/4 cups brown sugar
1 whole star anise
3 whole allspice
1 pound bacon, sliced
3 cups all-purpose flour, plus more for dusting
4 teaspoons sugar
1 teaspoon salt
2 1/2 tablespoons baking power
3 tablespoons butter, diced and very cold
1 cup buttermilk, plus more for brushing
1 egg
2 tablespoons grated ginger
2 tablespoons orange zest
1/2-pound breakfast sausages
2 tablespoons butter
2 teaspoons all-purpose flour
2 to 4 cups chicken stock
1 teaspoon sesame oil
2 scallions, sliced
Salt and freshly ground black pepper
2 tablespoons sesame oil
1 tablespoon butter
1 bunch mustard greens, rinsed and roughly chopped
Salt and freshly ground black pepper

Steps:

  • Preheat the oven to 425 degrees F. Line 2 sheet pans with silicone baking mats.
  • For the bacon: Combine the orange juice, vinegar, soy sauce, brown sugar, star anise and allspice in a small saucepan over medium-high heat and reduce by half. In the meantime,
  • spread the bacon strips onto 1 prepared sheet pan in a single layer. Bake until crispy, 10 to 15 minutes. Pour the glaze over the bacon and cook another 10 minutes.
  • For the biscuits: In a food processor, combine the flour, sugar, salt, baking powder and butter. Pulse 2 to 3 times until the butter is roughly incorporated. Set aside.
  • Combine the buttermilk, egg, ginger and orange zest. Mix the wet and dry ingredients until just combined. Dump onto a floured surface and pat down into a square, about 1 inch high. Cut into desired shapes and place the other prepared sheet pan. Brush the top of each biscuit with buttermilk. Bake until the biscuits are a light golden brown, 8 to 10 minutes.
  • While the biscuits are cooking, start the gravy. Remove the casings from the sausage links. Heat a skillet over medium-high heat and saute the sausage, breaking it up in the pan until fully cooked.
  • In the meantime, in a saucepan, melt the butter over low heat. When melted, vigorously whisk in the flour. Continue to whisk the roux on medium heat for about 3 minutes. Add 2 cups chicken stock to the roux. Continue whisking until shimmering. If the gravy is too thick, add more stock until it reaches the desired consistency. Once at the desired consistency, add the sesame oil and chopped scallions. Add the sausage and season with salt and pepper. Hold warm over low heat.
  • For the mustard greens: In a large saute pan, heat the sesame oil and butter. When the butter is melted and foamy, add the mustard greens. Cook on high heat until tender and the greens begin to crisp, 7 to 8 minutes. Season with salt and pepper.
  • To serve, split open a biscuit, top with the gravy, follow with the mustard greens and garnish with a slice of the soy-glazed bacon.

Tips:

  • Use a pastry cutter or two forks to cut the butter into the flour mixture until it resembles coarse crumbs. This will help create flaky biscuits.
  • Be careful not to overwork the dough, as this will make the biscuits tough.
  • Use a sharp knife to cut the biscuits into even rounds. This will help them cook evenly.
  • Bake the biscuits in a hot oven until they are golden brown. This will ensure that they are cooked through.
  • Serve the biscuits warm with sausage gravy and your favorite sides.

Conclusion:

Scallion biscuits with sausage and gravy is a classic Southern comfort food dish that is perfect for breakfast, lunch, or dinner. The biscuits are light and fluffy, the sausage gravy is rich and flavorful, and the scallions add a touch of freshness. This dish is sure to please everyone at the table.

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