Southern Biscuits and Gravy

 For the biscuits:

2 1/2 cups all-purpose flour, unbleached 

2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

2 Tbsp sugar

1/2 cup milk

1/2 cup half & half

1/2 tsp vinegar

1 egg

1 1/2 Tbsp Greek yogurt

1/2 cup frozen butter, divided

For the gravy:

2 Tbsp olive oil

1/2 cup pureed onion, 1 whole small

12 oz package breakfast sausages (use your favorite kind) 

1/4 cup all-purpose flour

1/8 tsp cayenne pepper

3/4 cup half & half

1/2 cup milk

1/4 cup real maple syrup 

salt and pepper, to taste

For the biscuits:

1.  Preheat oven to 375 degrees.  Line a baking sheet with a silicone mat or parchment paper and set aside.

2.  In a large bowl, whisk together all dry ingredients.  I l liquid measuring cup stir together all the wet ingredients.  Set aside.

3.  Grate 6 Tbsp of the frozen butter using a cheese grater.  Place the remaining 2 Tbsp of butter into a small bowl.  Pour grated butter into dry ingredients and stir to coat.  Pour in wet ingredients all at once and stir 3 or 4 strokes, just to start incorporating everything together.

4.  Pour biscuit dough onto a well-floured board and start mixing the dough around so it doesn't stick and folding the dough in half over itself to create layers of dough.  Do this 4 or 5 times, sprinkling more flour where needed.  Roll dough out to be 1 inch thick and cut into 2-3 inch biscuits. You should get approximately 8 biscuits.  Place on prepared baking sheet and bake 12 minutes.

5.  While biscuits are baking , melt remaining 2 Tbsp of butter.  After the 12 minutes are up, remove biscuits from oven, brush the tops with melted butter and finish baking another 3-5 minutes, or until the tops are golden.

For the gravy:

1.  Saute pureed onion and breakfast sausage in large skillet over medium heat with olive oil until meat has browned completely.  As the meat cooks, be sure to break apart into smaller pieces.  Sprinkle in flour and cayenne pepper. Stir to moisten flour and cook 1 minute.s  Pour in milk and half & half.  After a minutes or two, gravy should start to thicken.  Once it has thickened remove from heat, stir in maple syrup and salt & pepper to taste.

2.  To serve, split open warm biscuit and top with hot gravy.

 

Serves 6

Recipe: Lauren's Latest

Garlic Cheddar Biscuit

 2 1/2 cups self rising flour

1 cup cheddar cheese, shredded (medium or sharp)

1/4 cup cold butter

1 cup buttermilk

1/2 tsp garlic powder

Preheat oven to 450 degrees.  

In a bowl add flour, and cut in the cold butter with a knife. Mix together.  Should look like peas, the butter should be all through out the flour.  Add garlic powder and butter milk.  Add 1 cup of shredded cheddar cheese.  Mix well.  

In a Cast Iron Skillet brush butter all over the skillet.  Roll dough into balls and put them in skillet touching each other.  Makes 10-12 biscuits. Bake for 10-12 minutes.  As soon as they come out of the oven brush them with Garlic Butter.

Garlic Butter:

1/4 cup butter, melted

1/4 tsp garlic powder or minced garlic

1/2 tsp parsley

 

Recipe:  Mountain Cooking with Missy

2 Ingredient Biscuits

 2 cups self rising flour, sifted

1 cup heavy cream

In a bowl fold heavy cream into sifted flour.  Stir until combined.  Should stick together but a little crumbly.  With hands mold together on a counter dusted with flour.  Try not to handle to much because the dough gets tough.  Form a circle with your hands or a rolling pin.  Cut out circles using a biscuit cutter. Or fold over dough on itself to make for higher biscuits. Or do drop biscuits just dropping the dough from a spoon onto the baking sheet.

Put on a parchment papered baking sheet with biscuits touching each other.  Bake in a 450 degree oven for 10-12 minutes. As soon as they come out of the oven brush the tops with melted butter.  Serve.

Recipe:  hillbilly kitchen

Biscuits and Gravy

Prep Time: 20 minutes    Cook Time:  20 minutes    Total Time:  40 Minutes    Serves: 8 

1 lb Breakfast sausage

4 Tbsp flour

1/2 tsp garlic powder

1/2 tsp salt

1/8 tsp pepper

2 1/2 cups milk

1 Tbsp melted butter

1 can refrigerated biscuit dough (Grands)

1.  Preheat oven to 400 degrees .  Prepare a casserole dish with nonstick cooking spray and set aside.

2.  In a large skillet cook and crumble ground sausage until cooked through.

3.  In a mixing bowl mix together flour, garlic powder, salt, and pepper.  Add to skillet with ground sausage and cook until absorbed.

4.  Add milk and stir.  Bring to a simmer, cook, and frequently stir on low around 5 minute while gravy starts to thicken.

5.  Pour gravy into the prepared casserole dish, 9x9 inches.  Slice canned biscuits into 4 pieces and add to the top of the gravy.

6.  Bake for 15-20 minutes until your biscuits are golden brown.  Last brush the top of the biscuits with melted butter.

Notes:  You can make this a day ahead.  Make the gravy the night before but adding the biscuits to it when you are ready to bake.  This way your biscuits don't become soggy overnight.

Recipe:  The real housewife

Biscuits and Gravy with Sausage and Egg Breakfast Casserole

 Cook Time:  45 minutes     Total Time:  65 minutes    Yield: 8

8 count package of biscuit dough (Grands brand , are slightly bigger)

6 eggs

1 (2 3/4 oz) package peppered gravy mix (makes 2 cups)

1 lb sausage, any flavor

1 cup cheese, shredded

1/2 cu milk

salt and pepper. to taste

1.  Preheat oven to 350 degrees.  Grease a 13x9 casserole pan.

2.  Brown the sausage in skillet and drain thoroughly. 

3.  Cut biscuit dough into 1 inch pieces, and line the bottom of the pan with cut biscuits.

4.  Layer cooked sausage over the biscuit pieces.

5.  Layer shredded cheese over sausage.

6.  Whisk eggs and milk, add salt and pepper and pour over biscuit/layers.

7.  Make gravy according to instructions, and pour over everything.

8.  Bake for 35-45 minutes, or until eggs and biscuits are cooked through.  

9..  Serve warm 

Notes:

* If you choose to prepare this the night before, you will need to increase the cooking time by about 20 minutes.  (Keep your eye on it, you want to make sure the biscuits cook all the way and the eggs set completely.  If you find your casserole is getting too brown for our taste, cover with a foil tent to keep it from browning too much more.)

* If you find your casserole is getting , too brown for your taste, cover with a foil tent to keep it from browning too much more.)

* Like gravy- Consider doubling the amount used just to keep some on the the side.)

Mexican Cheese Scones

 3 cups all-purpose flour

6 tsp baking powder

1/2 tsp chili powder

1 Tbsp granulated sugar

2 cups grated Parmesan cheese

5 1/2 Tbsp cold butter, cubed

1 1/2 cups milk

1 egg + 3 Tbsp water for egg wash, optional

1/4 cup cornmeal (fine ground)

1/4 cup grated Parmesan cheese

melted butter for tops

 

Preheat oven to 425 degrees.  In a bowl, sift the flour, baking powder and chili powder.  Add sugar and the 2 cups of Parmesan cheese; mix to combine.  Cut in butter.  Add milk and mix just until combined.  Gather your dough and transfer to a floured board.  Roll into a 12 inch long log. 

In a small bowl, combine the corn meal and 1/4 cup Parmesan cheese.  Pour over the log and roll to  completely cover.  Some will fall off, and that's okay.  Place log on a parchment lined baking sheet then slice into 12 pieces and scatter them on the baking sheet.  If desired, you can brush the tops with a little egg wash. (optional).  Bake for 12 minutes.  Remove from oven and brush the tops with melted butter.  Serve.

* Serve with Creamed Chicken

Recipe:  the farm stand

Delicious Biscuits (only using my hands, no measuring spoons)

 Makes 2 Biscuits (so you might need to double or triple the recipe for a whole pan)

flour ( a handful or 1 scoop)

salt ( pinch  thumb and 3 fingers)

sugar ( pinch thumb and 2 fingers)

baking powder (pinch thumb and 4 fingers)

shortening (index finger up to the 1st knuckle)

buttermilk 

In a bowl add flour, salt, sugar, baking powder, shortening and mix together with hands.  Add a bit of buttermilk to get to biscuit stage. 

Grease the bottom of an iron skillet with shortening.  Shape dough into round biscuits.  Place in pan and flatten a bit with your knuckles.  They should be touching each other.  Bake in a 450 degree oven for 12-15 minutes and golden brown.

*Serve with dinners, breakfast, butter, honey, strawberry jam

3 layer BIscuits

 3 cups self rising flour (white lily brand)

1/2 cup all-purpose flour

1/4 cup shortening + 1/8 cup shortening

pinch of baking soda

1 cup buttermilk

Blend together in a bowl until pea size ( about 2 minutes).  Biscuits will be fluffier using shortening. Add buttermilk a little at a time.  Dough will be sticky.

Flour the counter.  Fold the dough over and over itself. adding flour when needed to not be too sticky.  Put shortening in the baking pan.  Cut biscuits with a biscuit cutter and place in pan.  Makes 12-15

Bake in a 450 degree oven for 20 minutes.  Butter the tops when out of the oven.  Break each in two and serve with sausage gravy.

Easy Buttermilk Biscuits

 2 cups self rising flour

1-2 cups buttermilk

frozen stick of butter, 3/4 cup grated

 

In a mixing bowl add flour, and grated butter.  Mix gently. Add buttermilk. 1 cup at a time.  Fold it over to combine. Place on a floured counter and cover with more flour.  Fold on itself a few times to add layers into the biscuits.  With floured hands push into a circle with your fingers using the back of your hands.  Using a biscuit cutter or coffee mug cut into 8-12 biscuits. Spray a pan or oven proof skillet with nonstick cooking spray.  They should be touching each other.

Bake in oven at 450 degrees for 10-12 minutes or until golden brown. Could be up to 15 minutes.

French Onion Chicken Bubble Up

 1 can cream of chicken soup

1 cup French Onion Dip (Kraft)

1 cup chredded cheddar cheese

2 cups shredded cooked chicken

1 Grand Biscuit Jr. ( cut into 4 or 6 small pieces)

1/4 cup crispy onions

Mix all ingredients in a large bowl except onions.  Pour into a 9x13 pan and top with onions.  Bake at 350 degrees for 30 minutes.  Biscuits will puff up while baking. 

Biscuits and Gravy

Biscuits:

2 cups (9oz) all purpose flour, plus more for dusting

1 Tbsp sugar

1 Tbsp baking powder

¼ tsp baking soda

1 tsp salt

6 Tbsp unsalted butter, very cold

1 cup COLD buttermilk

1. Preheat the oven to 450 degrees
2. Line a baking sheet with parchment paper
3. In a bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk to combine.
4. Cut the butter into small cubes and put into the flour mixture. With a pastry blender (or two forks) press the butter down to incorporate the butter into the flour. Work it in gently until the butter is mostly pea-size or smaller. The faster you do this step, the better. You want the butter to stay cold. (Note: this step can be done in a food processor instead)
5. Gently add the buttermilk and stir just until combined. DO NOT OVERMIX. Dough will be slightly sticky.
6. Dust a flat surface with a little more flour, dump out the dough and with a floured rolling pin, roll dough to ¾ inch tall, Use a biscuit cutter, or the top of a glass cup to push straight down into the dough. Try to get about 5 or 6 biscuits cut, then gently put the scraps together (again being careful not to overwork the dough) an cut another 2-4 biscuits with the remaining dough.
7. Put biscuits 2 inches apart on the baking sheet lined with parchment paper and bake until barely golden, 10-13 minutes. Do not overcook.

Note: Makes 8-10 biscuits. If you make smaller biscuits they will cook much faster-so watch out to make sure they don't burn.

Sausage Gravy:

1 lb regular or country or traditional sausage

1/3 cup flour

4 cups whole milk

1 tsp salt

1 tsp black pepper (start with ¼ tsp and see if you like more pepper)

1. In a deep frying pan, brown and crumble sausage over medium high heat until fully cooked.
2. Reduce the heat to medium low.
3. Sprinkle the flour in and stir around until sausage is evenly coated in the flour.
4. Add the milk, salt, pepper, and mix to combine.
5. Increase the heat to medium high and stir often, as sauce boils then thickens. It will take about ten minutes for sauce to fully thicken. If gravy gets too thick, add a little more milk.
6. Serve gravy over warm biscuits.