How to make LAYERED BISCUITS & SAUSAGE GRAVY ❤️
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These biscuits are layered, flakey, and so buttery! I promise, you’ll love them.
Buttermilk Biscuits
Preheat oven to 450°
Ingredients:
2 & 1/2 C self-rising flour (NOT all-purpose or bread flour. You need Self-rising! If you don’t have any you can add a couple tablespoons of baking powder but I don’t think they fluff up quite as nicely. They will still taste great though!)
1 stick of frozen butter, grated
1 C buttermilk
In a large bowl, add flour and butter. Mix with hands until crumbly. Add buttermilk and stir until combined, but not firm.
Plop mixture onto a floured surface. Press mixture and push crumbs into the dough. Flour the top, fold over the dough. Use a rolling pin to flatten into 1-2 inch thickness. Flour surface again, and fold. Repeat this process 5 times.
Roll to 1 inch thickness. Use biscuit cutter or slice into squares. Place biscuits onto an i greased baking sheet or casserole dish. Make sure they are touching.
Bake for 15-20 min.
Sausage Gravy
Ingredients:
1/2 - 1 lb breakfast sausage
2 TB flour
1-3 C milk
Salt & pepper
Brown sausage. Add flour and mix. Cook for 1 min. Add salt and pepper.
Add 1 cup of milk and whisk quickly, removing all lumps. Once fully combined, you can add more milk to desired consistency.
Serve and enjoy!
White Sausage Gravy Stuffed Biscuits. Follow the recipe, ???????? #shorts
White Sausage Gravy Stuffed Biscuits. Follow the recipe????????
- Add 1 pound of breakfast sausage to a frying pan and cook for roughly 5 minutes or until it is browned and crispy
- Extract the meat from the pan and add 2 tablespoons of butter
- Once the butter has melted, add 2 tablespoons of all purpose flour
- Whisk the butter and flour until it is combined, and then add 2 cups of milk and cook until it thickens
- Mix in the sausage and combine it with the milk mixture
- Transfer the sausage gravy to an ice cube tray and freeze for 2 hours
- Using premade biscuit dough, sprinkle on some grated parmesan cheese and flatten it out
- Place one of the sausage cubes in the center and pinch the dough closed
- Place on a parchment paper lined baking tray and bake at 375 degrees F for 15 minutes
You don't know till you Dan O: Biscuits & Purnells Sausage Gravy
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The best Dan seasoning on the market.
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Low Sodium = More Flavor
When using Dan-O’s, you can be a lot more aggressive than you would with other seasonings, because you’re not using a bunch of salt.
By sprinkling Dan-O’s aggressively we are adding flavor and allowing the herbs and spices to really penetrate our food, cooking real flavor into it while not overpowering your dish with salt — all while still getting a great, natural sea salt flavor!
Dan-O’s still has a great salt flavor because we use all-natural, unrefined sea salt. Most other seasonings not only use too much salt, but they also use cheap, chemically broken down salts that are actually bad for you.
All the Dan Uses
Why Dan-O’s is the Most Versatile Seasoning on the Market!
Pan sear, grill, smoke, bake, blacken or fry Dan-near anything.
Create soups, sauces, marinades, and vinaigrette from scratch.
Try replacing your salt and pepper shakers with Dan-O’s for a week to sprinkle on everything from eggs, potatoes, pizza, pasta, rice, chili to even casseroles.
Mix Dan-O’s and parmesan cheese in a separate bottle for your own Dan good parmesan mix that’s great for pizza, pasta, or even on popcorn!
SUBSCRIBE: | WEBSITE:
SOCIAL:
• TikTok:
• Facebook:
• Instagram:
• Pintrest:
SHOP:
• Dan-O's Variety Bundle:
• Dan-O’s Big Bottle Variety Pack:
• Dan-O’s Chipotle Jerky:
• Dan-O’s Bring the Heat Bundle:
SWAG:
• Dan-O's Yum Yum Get Ya Sum Hat:
• Dan-O's Flag:
• Dantastic Tee:
ABOUT:
The best Dan seasoning on the market.
Taste and see why we say You don’t know till you Dan-O!
Low Sodium = More Flavor
When using Dan-O’s, you can be a lot more aggressive than you would with other seasonings, because you’re not using a bunch of salt.
By sprinkling Dan-O’s aggressively we are adding flavor and allowing the herbs and spices to really penetrate our food, cooking real flavor into it while not overpowering your dish with salt — all while still getting a great, natural sea salt flavor!
Dan-O’s still has a great salt flavor because we use all-natural, unrefined sea salt. Most other seasonings not only use too much salt, but they also use cheap, chemically broken down salts that are actually bad for you.
All the Dan Uses
Why Dan-O’s is the Most Versatile Seasoning on the Market!
Pan sear, grill, smoke, bake, blacken or fry Dan-near anything.
Create soups, sauces, marinades, and vinaigrette from scratch.
Try replacing your salt and pepper shakers with Dan-O’s for a week to sprinkle on everything from eggs, potatoes, pizza, pasta, rice, chili to even casseroles.
Mix Dan-O’s and parmesan cheese in a separate bottle for your own Dan good parmesan mix that’s great for pizza, pasta, or even on popcorn!
Biscuits & Sausage Gravy | Pour Choices Kitchen
Biscuits and gravy. The next best way to put someone to sleep after ribs. Homemade biscuits along with a savory sausage gravy. The best part is this comes together really easy and pretty quickly, allowing you room to add your own flare to it for future cooks. Delight your brunch guests and flex those baking skills.
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Grocery List:
Biscuits:
15 oz all-purpose flour
2 Tbsp white sugar
4 tsp baking powder
½ tsp baking soda
1½ tsp kosher salt
8 oz unsalted butter, frozen
1¼ Cups buttermilk, cold
2 Tbsp unsalted butter, melted
Finishing salt
Sausage Gravy
1 lb breakfast sausage
1 sprig rosemary (optional)
2 Tbsp all-purpose flour
1 Cup whole milk
Salt and pepper to taste
⅛ tsp freshly grated nutmeg