212 pork biscuit Recipes

olive oil, all-purpose flour, salt, paprika, black pepper, pork tenderloin, cut into 3/4-inch cubes (about 1 lb), onion, halved, cut into 1/2-inch-thick wedges, unpeeled small red potato, quartered (2 1/2 cups), sweet potato, peeled , cut into 1 1/2-inch pieces (about 2 medium), chopped fresh parsley, chopped fresh oregano leaves, fresh lime juice, crushed red pepper flakes, garlic cloves, finely chopped, chicken broth (from 32-oz carton ), pillsbury grands jr. golden layers refrigerated biscuits (10 biscuits), chopped fresh cilantro

paprika, dry ground mustard, salt, black pepper, cumin powder, pork shoulder, olive oil, onion, diced, green pepper, diced, garlic cloves, chopped, bay leaves, chili beans (bushes), light brown sugar, honey, biscuit mix (bisquick), whole milk, cayenne pepper, flour , for dusting the work surface, cheddar cheese, shredded, sour cream

bulk pork sausage, king arthur unbleached all-purpose flour, salt, pepper, divided, milk, divided, frozen cubed hash brown potatoes, thawed, butter, eggs, garlic salt, refrigerated flaky biscuits, shredded colby-monterey jack cheese

frozen pork sausage links (i recommend banquet brown & serve), refrigerated biscuits (i recommend pillsbury grands), cheddar cheese, grated, green onions, thinly sliced, eggs, well beaten, butter, melted

individually frozen biscuits, bulk pork sausage, king arthur unbleached all-purpose flour, salt , optional, rubbed sage, garlic powder, pepper, milk

spicy pork sausage (buy in links from pubilx and cut out of casing), condensed cream of chicken soup (or cream of mushroom), milk (use can from soup), dry mustard, seasoning salt, pepper, red pepper flakes, sour cream, grand flaky layers biscuits

pork sausage links, margarine, all-purpose flour, milk, mushrooms, drained, real bacon pieces, pepper, eggs, evaporated milk, salt, hungry jack golden layer refrigerated flaky biscuits, alot of times i ll use a lb of bulk sausage and also fry up my own bacon, using the same pan my flour will go into. at times to, i use the meat drippings instead of the margarine. this gives the gravy a great flavor. just remember that if you do use drippings from meat, you still need to measure it out to 8 tbsp.

pork sausage (bulk), sweet onions (finely diced ), maple syrup, bacon (keep the grease), all-purpose flour, whole milk, salt, ground black pepper

pork sausage (mild, medium or hot , that is up to you), green chilies, drained, scallions, whites and greens diced (keep 1 scallion as a garnish), heavy cream, jalapeno jack cheese , you can add a bit more depending on how thick you like your gravy (monterey jack or white cheddar will be a good substitute), red pepper flakes , to taste, dried oregano, cumin, salt, pepper

black pepper buttermilk biscuits (see below ), sausage patties (see below ), cream gravy (see below ), chopped fresh parsley leaves, for garnish, scrambled eggs , for serving, ground pork, garlic , smashed and chopped into a paste, onion powder, chopped fresh sage, chopped fresh thyme, canola oil, kosher salt and freshly ground pepper, whole milk, unsalted butter, all-purpose flour, kosher salt and freshly ground pepper, put the milk in a small saucepan and bring to a simmer over medium heat., all-purpose flour, plus more for shaping, baking powder, baking soda, fine salt, cold unsalted butter, cut into small pieces, plus 4 tbsp ( 1/2 stick), melted, buttermilk, chilled, heavy cream, freshly ground pepper

barbecue sauce, refrigerated biscuits , 10 biscuits, leftover pulled cooked pork, dill pickle slices, sliced roma tomato, chopped red onions or sweet onion, shredded monterey jack and cheddar cheese blend

pepper, salt, pork tenderloin, rapid-rise yeast, sugar, warm water (100o to 110o), biscuit mix, diced pecans, buttermilk, butter or margarine, melted, pesto, pecan halves, coarse-grained dijon mustard

good olive oil, red wine vinegar, fresh parsley leaves, fresh rosemary, leaves stripped and lightly crushed, coarse grain mustard, dry mustard, minced garlic, salt, ground pepper, juice of 1 lemon, pork tenderloins (1 1/2 to 2 lb each), butter, olive oil, rough , largely chopped root vegetables (most root vegetables - i used potatoes. will roast just fine with the pork...red onions, sweet potatoes and carrots are a few i ve tried and been greatly pleased!), buttermilk biscuits, cut in half and toasted , for serving

bulk pork sausage, onion finely chopped, cheddar cheese soup undiluted, water, biscuit mix

mild bulk pork sausage, sharp cheddar cheese shredded, biscuit mix

butter, original recipe pork sausage roll, flour , all-purpose, milk, salt, pepper, prepared biscuits

chicken pieces or thick pork chops, flour, seasoned with salt and pepper, bacon, milk, flour, salt and pepper, rice, rich chicken stock, biscuits, biscuits.html >my mothers buttermilk biscuits

butter, divided, king arthur unbleached all-purpose flour, milk, heavy whipping cream, minced fresh parsley, dried basil , marjoram and thyme, shredded cheddar cheese, hard-cooked eggs, thinly sliced, bacon strips, cooked and crumbled, dry bread crumbs, biscuit/baking mix, milk, bulk pork sausage, cooked and crumbled