| Recipe to Print-Biscuit and Gravy Ring - Copy - Copy - Copy - Copy - Copy - Copy - Copy |
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| Recipe Name: |
Biscuit and Gravy Ring - Copy - Copy - Copy - Copy - Copy - Copy - Copy |
| Source: |
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Submitted by: |
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Last Modified: |
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| $scale_by
| Course: |
Breakfast |
Used in Baskets: |
No |
| Base: |
Pork |
Kosher: |
No |
| Ethnicity: |
Southern |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
30.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$1.07
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
10-inch iron skillet |
| Suggested Sides: |
scrambled eggs |
| Comments: |
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Ingredients:
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Directions:
Preheat oven to 350 degrees.
Grease an ovenproof 10” skillet with cooking spray.
Cook sausage in a medium skillet over medium heat until browned all over cooked through. Sprinkle flour over the sausage and cook for about a minute. Pour in milk and bring mixture to a boil. Reduce heat and simmer until very thick, about 5 minutes. Season to taste with salt, pepper and cayenne.
Turn off heat.
Cut each biscuit in half and roll halves into balls. Place around the perimeter of skillet to form a ring. The biscuit pieces should be touching! Add gravy to the center of the biscuit ring.
Bake for 25 to 30 minutes minutes until the biscuits are golden.
Garnish with fresh parsley and serve warm. |
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