Recipe: Appetizing Rib-Sticker Biscuits & Gravy

07:12

Rib-Sticker Biscuits & Gravy. Dice onions coarsely and add to turkey sausage in a medium skillet on medium high. A wide variety of biscuits sticker options are available to you, such as usage, use, and style. Unique Rib Stickers designed and sold by artists.

Rib-Sticker Biscuits & Gravy Design your everyday with rib stickers you'll love. Cover your phone, laptop, notebooks and anything you wish with fun designs from independent artists. Get inspired, save in your collections, and share what you love on PicsArt. You can have Rib-Sticker Biscuits & Gravy using 7 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Rib-Sticker Biscuits & Gravy

  1. You need 2/3 lb of Jennio ground turkey breakfast sausage.
  2. Prepare 1 of medium white onion.
  3. Prepare of Ground black pepper.
  4. You need 2 of Country Gravy packets, sausage flavored.
  5. You need 3 tb of minced garlic.
  6. It's 3 cups of Bisquick.
  7. You need 3/4 cup of milk.

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Rib-Sticker Biscuits & Gravy instructions

  1. Dice onions coarsely and add to turkey sausage in a medium skillet on medium high.
  2. Add garlic and allow sausage mix to brown, about 10 minutes un-covered, depending on your cook source..
  3. I took a short-cut here and used package gravy. Follow directions on package or make your own 😊 I added some black pepper to my gravy..
  4. In a bowl, add the Bisquick & milk and mix until well blended. I never worry about getting all the lumps out bc they make your biscuits more dense..
  5. Keep an eye on your gravy and once it's done, add it to the sausage mixture..
  6. Once you can form little peaks on the biscuits they are ready for the skillet. Add spoonfuls of dough to the skiellet (mine doesn't need butter or oil), turn skillet to 275°F for about 7 minutes..
  7. Use a spatula to flip the biscuits and continue to cook for another 7 minutes..
  8. Once everything is ready, plate biscuits and add a generous amount of gravy. Grind black pepper on top. *Delicious!.

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