Biscuits and Sausage Gravy - Ninja Foodi Style

Loving the versatility of this Ninja Foodi.  I made Saturday Morning Breakfast in it today and it was delicious.  Hubby LOVED it.  The best thing about it was cooking everything in one pot ... including the biscuits.

The Ninja Foodi Cookbook includes a recipe for this but I didn’t go strictly by it.  It called for a tablespoon of *salt and two teaspoons of *black pepper.  Since I used hot sausage, I sprinkled just a bit of black pepper and added a dash of salt.

The sausage already has salt in it and the cheese that is stuffed into the biscuits also has salt (cheese usually tastes a bit salty to me).  I felt the only need for the salt was to season the all-purpose flour and the milk that is added to the sausage to make the gravy.

Ninja Foodi Recipe:

Ingredients:

1 Pkg (12 oz) uncooked ground breakfast sausage, crumbled
1 teaspoon kosher salt (*see note above)
2 teaspoons black pepper (*see note above)
2 tablespoons butter
1/4 cup all-purpose flour
3 cups whole milk
1/2 cup shredded cheddar cheese
1 tube (16.3 ounces) refrigerated biscuit dough

Directions:

Select SEAR/SAUTE and set to HIGH.  Select START/STOP to begin.  Allow to preheat for 5 minutes.

After 5 minutes, add the sausage, *salt, and *pepper to the pot.  Cook for 5 minutes, or until sausage browns, breaking it apart with a wooden spoon as it cooks.

Add the butter and melt completely.  Then add flour and stir to combine.  Cook for 2 minutes, then whisk in milk.  Bring to a simmer, then cook for 5 minutes, or until thickened.

While gravy is cooking, gently separate biscuits and fill each with cheddar cheese, sandwich style.

Coat the reversible rack with cooking spray, making sure rack is in the lower position.  Place stuffed biscuits on rack.  Once gravy has thickened, lower rack with biscuits into pot.

Close crisping lid.  Select BAKE/ROAST, set temperature to 325F, set time to 15 minutes. Select START/STOP to begin.

When cooking is complete, remove rack and biscuits.  Transfer biscuits to a serving platter or a plate and top with gravy.  Serve immediately.

I prepped by biscuits before I started the cooking process of the sausage so that they would be ready to place in the pan after the gravy had thickened.  Also, I used slices of sharp cheddar cheese rather than the shredded cheddar cheese.  I cut each square of cheese into 4 squares and inserted one square into each biscuits.