Cheddar Scallion Biscuits with Sausage Gravy

Use 1 tsp. vanilla extract, 2/3 cup cocoa powder, 1-1/4 tsp. baking soda, 1 tsp. salt, 1/4 tsp. baking powder, 1 to 2 (16 ounces each) cans vanilla frosting, A 20-foot thick impermeable clay layer...

Cheddar Scallion Biscuits with Sausage Gravy

Postby LegionoftheFirst » Wed Mar 16, 2016 12:36 am

This recipe is infallible and so easy.

Sausage Gravy
1 lb tube of ground pork breakfast sausage
3 tbsp of salted butter
6 fresh sage leaves, finely chopped (optional)
¼ cup of all-purpose flour
3 cups of milk
Salt (¼ tbsp) and fresh ground Black Pepper (roughly ½ tbsp) to taste
Brown the sausage in a large skillet over high heat with sage. Drain grease into a medium sauce pan and set aside sausage in skillet. Place the medium sauce pan with the rendered fat over medium high heat. Add in butter. Once butter melts, whisk in flour until well incorporated. Slowly whisk in milk. Whisk constantly until mixture is smooth, thick, and starts to boil. Immediately pour mixture into skillet containing the sausage. Add salt and pepper to taste. Place over medium to low heat and simmer, stirring constantly, for 10-15 minutes. Prepare biscuits.

1 pkg of Bisquik Buttermilk biscuits
1 tbsp of salted butter
½ cup of warm water
3 scallions, chopped
6 oz. of mild cheddar, shredded
Preheat oven to 450 degrees, F.
Melt butter, set aside. In large mixing bowl combine package of biscuit mix and water. Mix until dough like consistency. Add in butter. Mix together. Add scallions and cheddar until thoroughly mixed. Drop mix onto greased cookie sheet to make six large biscuits or eight medium biscuits. Place in oven for 9-12 minutes, or until golden brown. Allow to cool for 2-5 minutes. Carefully remove from cookie sheet as cheddar creates super glue on bottom of biscuits.
Slice biscuits in half and pour gravy over biscuits. Add a dash of pepper on top and garnish with parsley or finely chopped chives.
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