erve, split biscuits and place on serving plates. Top with Sausage Gravy. If desired
til small dough pieces form and all flour mixture is blended
Combine baking mix and sugar in a large bowl; add buttermilk, stirring until dry ingredients are moistened.
Turn dough out onto a lightly floured surface, and knead lightly 4 or 5 times.
Roll dough to 1/2-inch thickness; cut with a 2-inch round cutter. Place on a baking sheet coated with cooking spray.
Bake at 450\u00b0 for 10 minutes.
Split biscuits; serve with gravy.
Makes 9 biscuits.
Combine first 3 ingredients in a large bowl; cut in shortening with a pastry blender until mixture is crumbly.
Add buttermilk, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface and knead lightly 4 or 5 times. Roll dough to 3/4 inch thickness; cut with a 2 1/2 inch biscuit cutter.
Place on a lightly greased baking sheet.
Bake at 425\u00b0 for 12 minutes or until golden.
Brush tops with butter.
Split biscuits open; serve with Sausage Gravy.
Yields 12 to 14 servings.
Prepare homemade biscuits or canned biscuits according to package directions.
Crumble sausage into skillet and brown.
Pour off excess grease leaving about 4 tablespoons drippings in the skillet. Add cornstarch to skillet; stir to loosen the crust bits in skillet. Slowly add the milk and continue to stir until creamy and smooth.
Add more cold milk if gravy thickens too fast. Return cooked sausage to the gravy.
Stir well to blend.
Cut biscuits in half and spoon the sausage gravy on top.
Bake biscuits according to package directions.
In a large frying pan, fry sausage. Break the sausage into small pieces using a potato masher as it is frying.
Melt butter in frying pan and stir well.
Sprinkle browned sausage with flour and stir until well mixed.
Slowly add the milk, stirring constantly until thick and creamy.
Add salt and pepper and stir until mixed.
For each serving: Cut 2 biscuits in half and butter each half. Lay the halves on a dinner sized plate. Spoon sausage gravy over the biscuits. Serve.
th a biscuit cutter, and place biscuits onto prepared baking sheet.
b>and brown sausage and mushrooms, breaking up sausage, about 6-8 minutes. Remove sausage and
in slices. Fry potatoes, onion and green pepper in butter in
Crumble sausage into large saucepan.
Cook over medium-low heat.
Add onion.
Cook and stir until transparent.
Drain, discarding all but 2 tablespoons of drippings.
Stir in flour. Cook over medium-low heat about six 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 the halves.
Makes 4 to 6 servings.
In large skillet, brown and crumble sausage; drain.
Set aside.
Melt margarine on medium heat.
Add flour, salt and pepper.
Stirring constantly, start pouring milk.
Keep pouring until desired consistency is achieved.
Add sausage.
Serve over biscuits.
Serves 6 to 8.
Crumble sausage into a large skillet or saucepan; cook over medium heat until brown and well done.
Stir in flour; cook over medium-low heat about 6 minutes or until mixture bubbles and turns golden.
Stir in milk.
Add salt and pepper.
Cook, stirring, until thickened.
To serve, slice biscuits or crumble biscuits and spoon gravy over biscuits.
Yields 4 to 6 servings.
ver medium heat. Cook and stir sausage in the hot skillet until
Sausage -- In
Crumble sausage in large saucepan.
Cook over medium-low 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.
Stir in milk.
Add seasonings.
Cook, stirring, until thickened.
To serve, slice biscuits and spoon gravy over halves.
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.
Crumble sausage into a large saucepan; cook over medium-low heat.
Add onion; cook and stir until transparent.
Drain, discarding all but 2 tablespoons of drippings.
Stir in flour; cook over medium-low heat 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.
Crumble sausage into a large saucepan.
Cook over medium-low heat.
Add onion.
Cook and stir until transparent.
Drain, discarding all but 2 tablespoons of drippings.
Stir in flour. Cook over medium-low heat about 6 minutes or until mixture bubbles and turns golden.
Stir in milk.
Add seasoning.
Cook, stirring, until thickened.
To serve, slice biscuits and spoon gravy over halves.
Makes 4 to 6 servings.
Crumble sausage into a large saucepan.
Cook over medium-low heat.
Add onion; cook and stir until transparent.
Drain, discarding all but 3 tablespoons of the drippings.
Stir in flour. Cook over medium-low heat about 8 minutes or until mixture turns golden.
Slowly add milk.
Add seasonings and cook, stirring until thick.
To serve, slice biscuits and spoon gravy over halves. Serves 6.
Sausage Gravy: In medium saute pan, cook sausage until rendered and well browned. Remove and reserve