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

Sausage Gravy

 1 lb breakfast sausage

1/4 cup flour

2 cups milk

salt and pepper

 

Cook and brown sausage in a skillet.  Sprinkle on top the flour. Mix in and add salt and pepper.  Add the milk all at once while you stir constantly. Scrape the sausage drippings from the bottom of the skillet.  When it gets as thick as you'd like take it off the heat.  If its too runny just keep stirring it. It will thicken up.

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.)

Sausage Gravy

 1 lb breakfast sausage

2 Tbsp bacon grease

1/2 - 1 cup all-purpose flour

salt and pepper

1 1/2 -2 cold water ( or maybe milk)

In a Cast Iron Skillet  brown the sauce in the bacon grease.  Add flour, salt and pepper.  Stir.  Pour in the water a little at a time.  Stirring using a wooden spoon.  Add more water if needed to get the right gravy consistency. ( Pour gravy over biscuits, either opened or on top.) Serve.

 

Recipe:  Mama Sue 

Pork Roast and Gravy

 Pork Roast (or Boston Butt)

1 to 2 inches of water in a Dutch Oven

salt and pepper

Wash and season Pork Roast.  Put in a Dutch Oven with the water already in it. Put a lid on pan or foil.  Bake in a 350 degree oven for 3 hours.  (It's done when the meat pulls away from the bone)  Let it rest on a platter.  Tent it with foil. Meanwhile, make the gravy.

Gravy:

Use the broth left in the Dutch Oven. In a mug or cup add some water, 2 Tbsp flour, 1 Tbsp sour cream, salt and pepper.  Mix fast and well with a fork to get out any lumps.  When the right consistency add to the broth and stir.  It will thicken.  Serve with the Roast and mashed potatoes.

Roasted Turkey

Turkey

2 sticks of butter, softened

salt and pepper

olive oil (so the butter doesn't burn)

zest and juice of 2 lemons

3 cloves of garlic, minced

parsley, handful

onion, cut in half

1 lemon, cut in half

bay leaves or parsley

6 slices of bacon

In a large bowl mix together butter, salt and pepper, olive oil, zest and juice of 2 lemons, 3 cloves of garlic minced and a handful of parsley. Set aside. In the cavity of the turkey season with salt and pepper, place in onion, lemon and bay leaves or parsley. Loosen the skin on the front and back of the turkey. Take a hanful of butter mixture and roll into a ball. Stick it underneath the skin and pull down to cover both sides, front and back of the turkey. The rest spread all over the outside of the turkey on the top, legs and wings. Put in a roasting pan and sprinkle the top of the turkey with olive oil. Bake in oven at 220 degrees for 10 minutes. Will start to brown. Baste the juice on top of the turkey and place the bacon slices on top of the turkey. Put back in the oven. Turn down to 180 degrees for 2 1/2 hours. Check to see if its done when you put a knife into the thigh and the juices are clear. Take the turkey out of pan and rest on a platter for 2 ½ hours. The same amount of time it cooks for.

Turkey Gravy

cooked bacon, onion and lemon, cut up in small pieces

rosemary sprig

3 sm chopped tomatoes

little bits of turkey

apple cider vinegar

juices from turkey

chicken stock

crushed walnuts

Put turkey on a platter to rest. Keep the drippings in the pan and add the chopped up bacon, onion and lemon. Heat the pan on the stove. Add rosemary and tomatoes. Take off some bits of turkey (the unused bits) and add to the pan. Mix together and get to a small boil. Add some apple cider and the juices from the resting turkey. Boil and mash with a potato masher. After it reduces some add some chicken stock. Sieve the gravy with a strainer. In the bottom of a gravy dish place the crushed walnuts and add the gravy on top. The hot gravy will heat up the turkey. Serve!

Recipe from Gordon Ramsay

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.