Herbed Sausage Gravy Over Cheese Biscuits Recipe

Herbed Sausage Gravy Over Cheese Biscuits Recipe
Herbed Sausage Gravy Over Cheese Biscuits Recipe photo by Taste of Home
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Herbed Sausage Gravy Over Cheese Biscuits Recipe

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The gang at my house loves anything with biscuits, and this oregano flavored sausage gravy is the best we've ever tasted! It's a real favorite with my husband and two toddlers.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.

Ingredients

  • 2-1/4 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup 2% milk
  • 1/4 cup canola oil
  • 1/2 teaspoon dried oregano
  • 1 ounce part-skim mozzarella cheese, cut into 8 cubes (about 1/2-in.)
  • GRAVY:
  • 1/2 pound bulk pork sausage
  • 3/4 cup 2% milk
  • 1 teaspoon dried oregano
  • 1/4 cup all-purpose flour
  • 1 cup cold water

Directions

Preheat oven to 450°. Whisk flour, baking powder and salt. Stir in milk and oil just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times. Roll to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place a pinch of oregano in the center of each biscuit; top with a cheese cube.
Moisten edge of dough with water and pull up over cheese, forming a pouch; pinch tightly to seal. Place seam side down on a lightly greased baking sheet, pressing lightly with hand. Bake until golden brown, 12-15 minutes.
Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in milk and oregano. Mix flour and water until smooth; add to sausage mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. For each serving, spoon about 1/3 cup gravy over two biscuits. Yield: 4 servings.
Originally published as Herbed Sausage Gravy Over Cheese Biscuits in Country Woman Christmas Annual 2003, p14

Nutritional Facts

2 biscuits with 1/2 cup gravy: 626 calories, 31g fat (8g saturated fat), 46mg cholesterol, 1132mg sodium, 65g carbohydrate (4g sugars, 2g fiber), 20g protein.

  • 2-1/4 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup 2% milk
  • 1/4 cup canola oil
  • 1/2 teaspoon dried oregano
  • 1 ounce part-skim mozzarella cheese, cut into 8 cubes (about 1/2-in.)
  • GRAVY:
  • 1/2 pound bulk pork sausage
  • 3/4 cup 2% milk
  • 1 teaspoon dried oregano
  • 1/4 cup all-purpose flour
  • 1 cup cold water
  1. Preheat oven to 450°. Whisk flour, baking powder and salt. Stir in milk and oil just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times. Roll to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place a pinch of oregano in the center of each biscuit; top with a cheese cube.
  2. Moisten edge of dough with water and pull up over cheese, forming a pouch; pinch tightly to seal. Place seam side down on a lightly greased baking sheet, pressing lightly with hand. Bake until golden brown, 12-15 minutes.
  3. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in milk and oregano. Mix flour and water until smooth; add to sausage mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. For each serving, spoon about 1/3 cup gravy over two biscuits. Yield: 4 servings.
Originally published as Herbed Sausage Gravy Over Cheese Biscuits in Country Woman Christmas Annual 2003, p14

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