This is last night’s supper. I’m about a day behind, but oh well! Biscuits and gravy are usually hubby’s specialty but with him not quite 100% himself, I decided to toss them together last night.
Preheat oven to 350 degrees F (according to biscuit package)
One tube of Pillsbury Grands! Buttermilk Biscuits
One pound of Jimmy Dean Premium Pork Sausage
Flour – I don’t measure this!
Milk – I don’t measure this, either
Salt and Pepper, to taste
In a 12-inch skillet, brown the sausage over medium heat; keep breaking up the meat.
Notice that I use a potato smasher to break up the meat; my husband tried this once, and it works really great if you don’t want huge pieces of sausage.Once the sausage is completely browned, you can begin adding flour. I don’t measure and neither does Ron. Just add flour until all of the meat is covered…coated with flour.Put the biscuits in the hot oven and set the timer (13-17 minutes).Turn heat up a bit, to medium-high and keep stirring and let the flour brown. My husband tells me that when the flour and meat seem to be brown enough, they’re not quite ready, and to keep stirring and cooking for a few minutes more.
Slowly pour in milk. Again, I don’t measure the milk. I typically pour in enough to cover the sausage, and then some….see below:Now you must turn the heat up to high – and KEEP STIRRING! Milk will curdle quickly but you have to let it boil, otherwise you won’t get the thick gravy. It should take about 10 minutes to reach a nice low boil. Remember to keep stirring 🙂
By now, the biscuits are ready, so plate them. When the gravy is thick enough, pour into serving bowl and bring to the table with the biscuits.Split biscuits and pour gravy over them. I only ate one, hubby ate two and I won’t tell how many the teen boy ate…he is a growing teenager and he definitely filled up last night!The only thing missing last night – according to the teen – was orange juice. I forgot to purchase some on my race to the grocery store the other day 😦
This was supposed to be Crock Pot Chicken & Gravy with mashed potatoes and a veggie. It turned into something different. Here’s what the original recipe (from The Magical Slow Cooker) called for:
1 pound chicken breasts
1 can cream of chicken soup (10.75 ounces)
2 packets of chicken gravy mix
2 cups water
1/8 tsp. black pepper
The instructions were to whisk the soup, gravy mix, water and pepper in the crock pot then to add the chicken and cook on LOW for 8-10 hours. Sounds good.
Well, I had my ingredients ready to go – or so I thought – but I didn’t have any cream of chicken soup. So instead of that, I had a jar of prepared chicken gravy. Sounded better than cream of stuff soup! So, here’s my adaptation of Sarah’s Crock Pot Chicken and Gravy:
2 chicken breasts, boneless and skinless
3 chicken thighs, boneless and skinless
1 jar of Heinz Classic Chicken Gravy
2 packets of McCormick Chicken Gravy Mix
2 cups of water
1/4 cup frozen corn
1/4 cup frozen green beans
1 russet potato, peeled and diced
dash of pepper, salt
biscuitsStir gravy, gravy mix and water into crock pot. Add chicken and set on LOW for 8 hours minimum; remove chicken and cut into bite-sized pieces. Add veggies. Turn crock pot to HIGH for about 1 hour or until potatoes are finished. Bake biscuits. Mine came from Pillsbury’s frozen section at the store.Split biscuits open and pour on the chicken and gravy mix. Enjoy!Hubby said it didn’t seem like a hot-weather supper but he made sure and cleaned his plate LOL
The original recipes called for 7 Up, but I couldn’t find a small enough bottle, and I subbed Sprite for the 7 Up. The recipes come from Plain Chicken. The substitution of Sprite was a change, plus I didn’t grill the chicken: instead, I popped it into a casserole dish and baked it alongside the biscuits. They both turned out nicely!
Ingredients and Directions for Chicken:
1 pound chicken tenders (or chicken breasts, pounded to a nice thin evenness)
1/4 cup canola oil
1/4 cup soy sauce
1/4 tsp. garlic powder
1/2 tsp. horseradish sauce (not horseradish – the sauce that you find in the ketchup aisle)
1/2 cup Sprite
Place chicken into a container (or plastic baggie) and pour other ingredients over it. Let marinade for at least 8 hours, stirring occasionally so that all the chicken gets coated.
2 cups Bisquick
1/2 cup sour cream
1/2 cup Sprite
1/4 cup butter
Just so you know, I halved the recipe! Here’s my 1 cup of sour cream:
Measure your Biscuick and place it in mixing bowl. Add sour cream and Sprite and blend gently. Mixture will be very moist.
Melt butter and pour into baking dish (I used one of my 8 x 8 dishes). Now, the recipe tells you to pat the dough out and then place cut biscuits into the dish. I thought that the mixture was too moist and didn’t want dough all over the kitchen and up to my elbows, so I decided to make “drop biscuits” and dropped dough into the dish:
You can see that by halving the recipe, I was able to make six biscuits. Bake the biscuits alongside the chicken for about 20 minutes.
It was a very yummy supper!