e cutter will cause the biscuits not to rise straight
eezing the roast.
Salt and pepper the roast on top
e prepared baking dish with biscuits.
Heat a large skillet
Cook sausage and onions in a skillet until sausage is done. Drain grease. Add flour and coat meat mixture.
In seperate bowl, combine milk, worcestershire sauce, and salt/pepper (to taste).
Slowly stir in milk/seasoning mixture.
Cook until gravy reaches desired thickness (Stirring frequently).
Split biscuit in half on plate. Divide sliced hard boiled egg over top.
Spoon gravy over biscuits and eggs.
Cook biscuits according to package directions. In medium saucepan on medium heat, melt butter completely. Mix in flour slowly until fully mixed. Add milk slowly as you keep stirring the mixture with a whisk. Keep stirring over medium heat until mixture gets thick and bubbly. Add salt and pepper. Cut sausage links into small 1/2 inch peices and heat for 1 minute in microwave. Add to flour mixture. Cook biscuits according to package directions. Serve gravy over biscuits and enjoy!
an. Add onions, lemon, thyme and garlic. Pour wine over chicken
nion, and the sage
First make your biscuits by combining the bisquick mix and soymilk. Cook in
inutes, stirring occasionally, until browned and thoroughly cooked. Drain the cooked
While the Biscuts are baking, fry the sausage in a large, heavy skillet until done.
Remove with a slotted spoon.
Leave about 4 or 5 T.of the fat in the pan and add the flour-whisking fast.
SLOWLY add the milk, whisking like crazy until you have a nice, thick gravy.
Taste and add salt and pepper.
Add cooked sausage.
Remove biscuits from oven, split and pour gravy on top.
Top with cheese if you like.
Serve with scrambled eggs.
This recipe has the ability to expand in your stomach at an alarming rate!
ize you want your biscuits to be and roll it between your
crumbly. Mix in egg and milk until incorporated. Turn dough
75 degrees C).
Arrange biscuits about 1 1/2 inches
Crumble sausage into large saucepan.
Cook over medium heat. Add onion; cook and stir until transparent.
Drain, discarding all but 2 tablespoons of drippings.
Stir in flour; cook over medium-low heat for about 6 minutes, or until mixture bubbles and turns golden.
Stir in milk.
Add seasonings; cook, stirring, until thickened.
To serve, slice biscuits and spoon gravy over halves.
Yields 4 to 6 servings.
at.
Add the onion and garlic and saute until translucent, about
he butter.
Add buttermilk and knead on a floured surface
hours.
Cook buttermilk biscuits as directed on package. Once
asure shortening and cut into
Preheat oven to 375 degrees.
In a 9 X 9 inch square pan, layer half the asparagus, eggs, and cheese and dot with butter. Repeat layers.
Spoon soup evenly over layers.
Bake for 15 minutes or until bubbly.
Make biscuits and cut into 2-inch rounds. Sprinkle with sesame seeds on a a plate and press the top of each biscuit into the seeds. Arrange with seed side up over hot mixture. Return to oven and bake an additional 18 to 22 minutes or until biscuits are a deep golden brown.
Serve hot from the oven.
In a saucepan, combine the butter, flour, salt, and paprika.
Whisk in milk and Worcestershire sauce all at once. Cook and stir until bubbly.
Add in the cooked sausage (with drippings, if desired).
You may have to add more salt or some pepper, depending on the sausage you use.
Serve hot over biscuits.