Cream Biscuits with Sausage and Mushroom Gravy

Cream Biscuits with Sausage and Mushroom Gravy might be a good recipe to expand your main course collection. This recipe makes 8 servings with 472 calories, 16g of protein, and 34g of fat each. For $1.41 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. 1011 person have tried and liked this recipe. It is brought to you by A Farm Girls Dabbles. A mixture of bell pepper, salted butter, fresh thyme, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 72%, this dish is good. Users who liked this recipe also liked Buttermilk Biscuits and Sausage Cream Gravy, Southern Biscuits and Sawmill Gravy (Sausage Gravy), and Sausage Gravy for Biscuits and Gravy.

Servings: 8

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 500°. Place flour in large bowl. With a large wooden spoon, gradually stir in cream to form a sticky dough. Turn dough onto lightly floured surface and fold twice gently to form a ball. Do not knead. Gently pat dough to a generous 1/2'' thickness. Cut with floured 2-1/2'' biscuit cutter, leaving as little dough between cuts as possible. Gather remaining dough and pat again to a generous 1/2'' thickness. You should get 8 biscuits with a 2-1/2'' biscuit cutter. Discard scraps. Place biscuits on baking sheet, about 2'' apart. Generously brush tops with melted butter. Bake 8 to 10 minutes, or until tops are golden brown. Serve hot and fresh!In a large cast iron skillet or a skillet with tall sides, brown sausage over medium-high heat. Break up the sausage and let it brown it for a couple minutes, then turn heat down to medium. Continue cooking, continuing to break up the sausage into smaller pieces. When just a little pink is remaining in the sausage, stir in the onions, mushrooms, and garlic. Cook until the onions are transparent and the mushrooms are nicely softened, about 6 to 10 minutes.Now slide everything in the skillet to one side. Add butter to other side of skillet. When the butter is melted, sprinkle the flour over the butter, whisking all the while (a flat whisk works awesome here!). Draw in as much butter and sausage fat as you can, into the flour. Cook for 4 to 5 minutes, until the mixture is bubbling and slightly browned. Stir in soy sauce, Frank's RedHot Sauce, and Worcestershire sauce. Cook for 1 minute. Then slowly add the milk while you whisk and scrape the bottom of the pan. Once this mixture is smoothed out, bring the sausage and mushroom mixture into the milk mixture. Stir to incorporate. Cook until thickened, about 15 minutes. Then stir in sour cream and thyme, and season with plenty of freshly ground black pepper. Serve over hot cream biscuits.

 

Step by step:

1. Preheat oven to 500°.

2. Place flour in large bowl. With a large wooden spoon, gradually stir in cream to form a sticky dough. Turn dough onto lightly floured surface and fold twice gently to form a ball. Do not knead. Gently pat dough to a generous 1/2'' thickness.

3. Cut with floured 2-1/2'' biscuit cutter, leaving as little dough between cuts as possible. Gather remaining dough and pat again to a generous 1/2'' thickness. You should get 8 biscuits with a 2-1/2'' biscuit cutter. Discard scraps.

4. Place biscuits on baking sheet, about 2'' apart. Generously brush tops with melted butter.

5. Bake 8 to 10 minutes, or until tops are golden brown.

6. Serve hot and fresh!In a large cast iron skillet or a skillet with tall sides, brown sausage over medium-high heat. Break up the sausage and let it brown it for a couple minutes, then turn heat down to medium. Continue cooking, continuing to break up the sausage into smaller pieces. When just a little pink is remaining in the sausage, stir in the onions, mushrooms, and garlic. Cook until the onions are transparent and the mushrooms are nicely softened, about 6 to 10 minutes.Now slide everything in the skillet to one side.

7. Add butter to other side of skillet. When the butter is melted, sprinkle the flour over the butter, whisking all the while (a flat whisk works awesome here!). Draw in as much butter and sausage fat as you can, into the flour. Cook for 4 to 5 minutes, until the mixture is bubbling and slightly browned. Stir in soy sauce, Frank's RedHot Sauce, and Worcestershire sauce. Cook for 1 minute. Then slowly add the milk while you whisk and scrape the bottom of the pan. Once this mixture is smoothed out, bring the sausage and mushroom mixture into the milk mixture. Stir to incorporate. Cook until thickened, about 15 minutes. Then stir in sour cream and thyme, and season with plenty of freshly ground black pepper.

8. Serve over hot cream biscuits.

Nutrition Information:

covered percent of daily need