Cook sausage and onions in a skillet until sausage is done.
Meanwhile, in
b>sausage into a deep, heavy skillet over medium heat, and cook and
til small dough pieces form and all flour mixture is blended
Gravy:.
Melt butter. Add flour. Mix well until no lumps are left.
Gradually add milk to make a thick gravy. Add sausage, salt and pepper to taste.
Biscuits:.
Combine all dry ingredients. Cut in shortening. Add milk.
Roll out and cut into desired size.
Bake at 450 degrees for about 12 minutes.
To serve- split biscuits and top with sausage gravy.
Brown sausage, drain and set aside.
Prepare gravy as directed on package.
Mix the gravy and sausage together.
Bake biscuits as directed on package.
When biscuits are done, cut in half and pour gravy over biscuits and serve.
eat, cook sausage until browned and cooked through, crumbling and breaking it up
Saute the sausage; crumble.
Drain all fat.
Make a white sauce of the butter or margarine, flour and milk.
Combine with sausage; heat together.
Add more milk for a thinner sauce.
Bake the prepared biscuit dough according to package.
Break biscuits open; put sausage gravy on top.
Serve with spiced peaches on side.
Sausage Gravy: In medium saute pan, cook sausage until rendered and well browned. Remove and reserve
Crumble sausage in lg. fry pan. Cook til done. Add flour and salt and pepper. Saute for 1-2 minutes. Add milk and cook for 5-7 minutes.
Serve over biscuits.
>While your sausage if frying up, put your biscuits in the
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
fry crumbled up sausage til done and no longer pinkish.
>Remove potatoes from bag and place in a colander.
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.
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.
ying pan over medium heat and cook until light brown.
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.
Cook biscuits according to package instructions.
In a large frying pan, brown sausage. Do not drain yet!
Add maple extract and stir well to ensure it is distributed evenly.
Drain to remove any fat (not that there is much using turkey). Return sausage to pan.
Add skim milk and bring to a soft boil over medium heat.
Stir in cornstarch and simmer to thicken.
Add seasonings and cinnamon stick.
Serve over biscuits.