Sausage Gravy Stuffed Buttermilk Biscuits

I am so very excited about this recipe!  I had an idea of making a portable biscuits & gravy, and I am thrilled that I was able to do it.  I have looked elsewhere, and I haven't been able to find a single recipe like this.  So, does that mean I'm the first? 


The whole recipe is made completely from scratch - no pre-made biscuits or gravy here.  So, you know it's delicious.

If you are a regular reader here, then you know that I have a bit of an addiction when it comes to my Mama's buttermilk biscuits. They are incredible, and if you haven't yet made them - you need to hurry and do so.  I guarantee they will be the best biscuits you ever had the pleasure of putting in your mouth.  I love to experiment with Mama's biscuits though - as I have done with the cheddar garlic buttermilk biscuits & the country ham stuffed biscuits.  I am thrilled to be able to add another successful recipe into the file.  


But seriously, when your foundation is my mother's unbeatable buttermilk biscuits & you stuff that with freshly made sausage gravy - how can you possibly go wrong?

Of course, to make these you will need to start off with my Mama's biscuits. The recipe is included in the formatted recipe at the bottom of this page, but you can view a more in depth look at it in the original recipe.


After making the dough, flatten it out with your hands into a rectangle.  Cut it into 8 squares using a pizza cutter. 

Spray a muffin pan with cooking spray (I prefer Bakers Secret).  Lightly dust your hands with flour, and flatten each square. Press them into the muffin cups.  Melt 2 tablespoons of butter & brush it on top of the biscuits.

Bake them in an oven preheated to 500 degrees for 10-12 minutes.


Meanwhile, make the sausage gravy.  Brown 1 pound of sausage in a large skillet.

Using a slotted spoon, transfer the sausage to a paper towel lined plate. Turn the heat to medium and add 1 tablespoon of butter to the reserved bacon grease.  Melt.

Whisk in the flour.  

Cook, while whisking, for 1 minute - then start whisking in the milk a little at a time.  Cook until thick.  Season with salt & plenty of pepper.


This is the same sausage gravy recipe as I normally use, but with 1 cup less milk.

Stir in the sausage.

Fill the holes of the biscuits with the sausage gravy, and return to the oven on 500 degrees for 3-5 minutes.


Now, if you're like me - you'll want to sprinkle some red pepper flakes on top.  Yum!  

This will be one breakfast that you will be proud to serve!  Try increasing the recipe, and making a large batch once a week.  Keep them in an airtight container in the fridge, and reheat them in the microwave for breakfast throughout the week.  Then you can have biscuits & gravy in just a matter of minutes! And, since they're portable - you can grab them & go too!

Sausage Gravy Stuffed Buttermilk Biscuits
(makes 6-8 stuffed biscuits)

Add this recipe to ZipList!

Ingredients:


For the biscuits:

• 2 cups self rising flour
• 1/4 cup vegetable shortening
• 3/4 cup buttermilk
• 2 tablespoons butter
• a pizza cutter

For the sausage gravy:

• 1 pound sausage
• 1 tablespoon butter
• 1/4 cup all purpose flour
• 2 cups milk
• salt & pepper to taste
• red pepper flakes to garnish (optional)

Instructions:


Preheat your oven to 500 degrees.  


Using your fingers, work the shortening in with the flour in a large bowl until the flour appears crumbly, about the size of little peas.  Stir in the buttermilk with a wooden spoon.  Lightly dust your counter top with flour.


Pat the dough down into a neat rectangle - no reason to do any kneading really.  Using a pizza cutter, slice the biscuits into 8 squares.  Lightly dust your hands with flour, and flatten each biscuit.  Press them into each muffin cup.  Bake at 500 degrees for 10-12 minutes.  


Meanwhile, make the sausage gravy.  Brown the sausage in a large skillet until done.  Using a slotted spoon, transfer the sausage to a paper towel lined plate.  Turn the heat to medium, and add in 1 tablespoon of butter.  Melt.  Whisk in 1/4 cup of flour, & let cook for 1 minute.  Slowly whisk in the milk, a little at a time, and cook until thickened.


Spoon the sausage gravy into the biscuits, making a mound of gravy in the middle.  Return to the oven on 500 degrees for an additional 3 minutes.  Serve with a sprinkling of red pepper flakes if desired.











Shared with these great blog parties!

Read More

Breakfast Casserole - A Christmas Tradition

Breakfast Casserole has definitely become a Christmas morning tradition for our family.  It's so easy that it could definitely be made throughout the year, but Christmas is the one time that it has to be on the table.  I prep it the night before, and pop it in the fridge.  Then, when we get up in the morning - I pop it in the oven & it is ready by the time we have finished unwrapping the presents.  
Now, you have to excuse my pictures here, both the quality & the amount.  I wanted to share this recipe with you, but since I only make it on Christmas morning - I haven't made it since last year.  I guess I'm lucky I even have pictures of it, but they certainly weren't taken with the intentions of putting it on the Mrs.  They were just part of normal picture taking on Christmas, capturing every memory that I can - with an old point & shoot camera, that is!
This recipe is a must-try though.  It is so very yummy!

Breakfast Casserole

Add this recipe to ZipList!

Ingredients:

• 1 pound ground sausage
• 1 teaspoon mustard powder
• 1/2 teaspoon salt
• 4 eggs, beaten
• 2 cups milk
• 6 slices white bread, toasted & cut into cubes
• 8 ounces mild cheddar cheese, shredded

Instructions:


Crumble sausage in a skillet & cook ever medium heat until evenly browned.  Drain.

In a medium bowl, mix together mustard powder, salt, eggs, & milk.  Add the sausage, bread cubes, & cheese - stir to coat evenly.  Pour into a greased 9x13 baking dish.  Cover, & chill in refrigerator for 8 hours - or overnight.  

Preheat oven to 350 degrees.  

Cover, & bake 50 - 60 minutes.  Uncover, & reduce reduce temperature to 325 degrees.  Bake for an additional 30 minutes, or until set.

Read More

Make Ahead Omelet Kits

Omelet with leftover Prime Rib, onions, mushrooms, & cheese

On weekdays, I make breakfast twice a day.  Once at 6am for my husband, who has to be at work at 7am.  Then, I make breakfast again for my children & myself about 9am.  The 6am breakfasts are definitely the hardest on me because I get up right at 6 & immediately begin cooking for my spouse.  Even before drinking my first cup of coffee!  


So, I came up with these little omelet kits.  I make up a batch once a week - and it's a cinch to put together early in the AM.  

You will need to dice up a batch of your choice of veggies.  This time around, I used onions & mushrooms.  I was making enough for 3 omelets, so I diced up one large onion & a large handful of sliced mushrooms.  Saute them in a little butter until tender.  If you are going to use any meat that needs to be cooked, now is the time to do that too.

I made 3 omelet kits this time around - one with 3 patties of sausage, one with a few slices of ham, & the other with some leftover prime rib.  I dice all the meat up & added it to 3 plastic containers.

Then I divide the sauteed veggies in between the 3 containers....

....Top with a square of tin foil, followed by 2 slices of cheese (I leave the plastic on)...

Then I put in 3 eggs, still in the shell

Pop the covers on & put them into the fridge!  

When I'm ready to make one, I just take out the kit & give the eggs a quick scramble with a fork & throw them in the pan.  When they are done (which is just a few minutes), I top them with the cheese, veggies, & meat.  


These simple make ahead 'kits' are very simple to prepare & they really make breakfast time a lot easier;  whether it's for your husband, your kids, yourself - or the whole family!

Read More

Make Ahead Loaded Mashed Potatoes

Make ahead foods are very close, dear friends of mine.  When those make-ahead foods involve potatoes, cheese, & bacon -  I'm all over it!  The only thing is though, the rest of my family is all over 'em too.  Even the baby! 

These are so good that I have dreams about them.  I always make extra too, cus mashed 'taters for breakfast is the best.

Make-Ahead Loaded Mashed Potatoes

Add this recipe to ZipList!

Ingredients:

• 3 pounds potatoes, peeled & cubed
• 1 stick of butter
• 1 cup of milk
• 10oz Italian Cheese & Herbs Cooking Creme (or 8oz cream cheese, softened & double the spices)
• 1 cup sour cream
• 1 tbsp garlic powder
• 1 tbsp onion powder
• salt & pepper to taste
• 12oz-16oz of bacon, cooked to a crisp - broken into small pieces
• 2 cups sharp shredded cheddar cheese
• 1 bunch green onions, diced

Instructions:


Cook the potatoes in a pot of boiling water until fork tender.  Drain.

Beat the potatoes with the butter, milk, cooking creme (or cream cheese), sour cream, & spices until creamy.

Scoop the potatoes into a baking dish, and spread evenly.  Sprinkle with the cheese, bacon, & green onions.

Cover & refrigerate up to 36 hours.  Set it on the counter about 30 minutes prior to baking.  When you are ready to eat, bake uncovered at 350 for 40 minutes.

Read More