Biscuits And Gravy Recipe 445 Food

BISCUITS AND GRAVY

Steps:

• Preheat oven to 350 degrees F.
• Combine cake flour and high-gluten flour in bowl of a stand mixer. Add vegetable shortening, sugar, baking powder and salt. Slowly add buttermilk and mix on low speed with a dough hook for 2 minutes.
• Portion out 2 dozen 4-ounce biscuits. Bake until golden brown, 25 to 30 minutes. Serve hot and fresh with Gravy or as a side.
• Cook breakfast sausage in a large braising pan over medium heat, stirring constantly, until fully cooked, approximately 15 minutes.
• Add butter and let melt. Add flour and cook, stirring slowly, to make a roux. Add milk and cook, continuously whisking, to thicken the gravy. Add chicken base, thyme and pepper and cook, whisking, until gravy thickens, 4 to 5 minutes. Serve as a side or over biscuits.

BISCUITS AND GRAVY

Steps:

• In a large pot, add sausage and cook until browned and cooked through. Drain grease and add flour to sausage. Cook over medium-high heat until the sausage is well-coated with the flour. Add milk and stir until desired thickness and add salt and pepper, to taste. Serve with biscuits.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

BISCUITS FOR BISCUITS AND GRAVY

Steps:

• Sift dry ingredients into mixing bowl.
• Measure shortening and cut into flour mixture with pastry blender, two knives or blending fork, until mixture looks like "meal." Stir in almost all the milk.
• If dough does not seem pliable, add the remaining milk.
• Use enough milk to make a soft, puffy dough easy to roll out. Knead on a light floured board.
• Too much handling makes tough biscuits.
• Roll out 1/4-inch thick for thin crusty biscuits and 1/2-inch thick for thick biscuits.
• Place on ungreased cookie sheet, close together for biscuits with soft sides, an inch apart for biscuits with crusty sides.
• Bake 10 to 12 minutes at 450 degrees.
• ANGEL BISCUITS 1 pkg. dry yeast 1/4 cup warm water 2 1/2 cup flour 1/2 teaspoons baking soda 1 teaspoons baking powder 1 teaspoons salt 1/8 cup sugar 1/2 cup shortening 1 cup b uttermilk .
• Dissolve the yeast in warm water and set aside. Mix the dry ingredients in the order given (flour, baking soda, baking powder, salt and sugar), cutting in the shortening as you normally do for biscuits or pie dough.
• Stir in the buttermilk, also the water-yeast mixture. Blend thoroughly and the dough is ready to be refrigerated in a large covered bowl or made into biscuits.
• When you are ready to make the dough into biscuits, turn it out onto a floured board and knead lightly as for regular biscuits.
• Roll out and cut with a biscuit cutter and place in a greased pan.
• Let the biscuits rise slightly (if the dough is cold, it will take a little longer for them to rise than when first mixed) and pop into a 400 degrees oven until lightly browned (about 20 minutes).

BISCUITS AND GRAVY

Steps:

• In a large saucepan, cook the sausage over medium heat until no longer pink.
• Stir in the butter until its melted.
• Sprinkle the mixture with the flour.
• Gradually stir in the milk, salt, and pepper.
• Bring the gravy to a boil and cook and stir for 2 minutes until thickened.
• Serve over biscuits.

BISCUITS AND SAUSAGE GRAVY

Steps:

• Preheat oven according to biscuit package directions.
• Cook sausage in large skillet breaking it into small pieces. When cooked, remove sausage from skillet and remove all but about 3 Tbs of fat. In skillet, over medium heat add flour 1 Tbs at a time-stirring constantly.
• Add enough flour to make a fairly thick paste, but do not brown!
• Stir warm milk into paste until thickened to a gravy consistency.
• Add 1/4- 1/3 of sausage (or as much as desired) to gravy Simmer for 2-3 minutes, add small amount of water if needed.
• Taste and adjust for salt and pepper.
• Bake biscuits according to package directions Serve gravy over hot split biscuits!

BISCUITS AND GRAVY

Steps:

• Heat oven to 450 degrees.
• Prepare the biscuits: In a medium bowl, using a wooden spoon, stir together flour, sugar, baking powder and salt. Mix together buttermilk and yogurt, add to the dry ingredients and stir to combine.
• Pour melted butter into an 8-inch glass baking dish and place dough on top of melted butter. Using your hands, spread dough evenly across the dish until it touches the sides. (If the dough starts to stick to your fingers, use a little butter on your fingertips to keep it from sticking.)
• Run a knife through the dough to score 9 equal squares. Bake until golden brown at the bottom, 20 to 25 minutes. Brush with more butter on top and set aside.
• While the biscuits bake, make the sausage gravy: Heat a large, deep skillet over medium heat. Add the sausage and cook until browned, about 10 minutes, stirring and breaking up any large pieces with a wooden spoon or spatula.
• Add the onion to the skillet and cook for 5 minutes, stirring occasionally. Add garlic and cook until fragrant, about 30 seconds.
• Stir the flour into the sausage mixture and cook for 1 minute, stirring constantly, until it blends into the sausage fat. (You want to make sure it's cooked enough that the flour taste goes away, but not so cooked that it's toasted.)
• Slowly add the chicken stock and bay leaf, stirring the sausage mixture until combined. Continue cooking for about 3 to 4 minutes, stirring frequently.
• Add the milk and continue stirring. When the gravy begins to simmer, lower the heat to medium-low and cook for 7 minutes, stirring often, until thickened.
• Add black pepper, paprika, cayenne and nutmeg (if using); stir to mix well. Add parsley and sage. Remove the bay leaf. Taste and adjust seasoning.
• Remove the cooked biscuits by cutting them along the scoring lines and using a spatula to pop them out. Slice the biscuits to split them horizontally, then serve the sausage gravy over the open halves.

BISCUITS AND GRAVY

Steps:

• While the Biscuts are baking, fry the sausage in a large, heavy skillet until done.
• Remove with a slotted spoon.
• Leave about 4 or 5 T.of the fat in the pan and add the flour-whisking fast.
• SLOWLY add the milk, whisking like crazy until you have a nice, thick gravy.
• Taste and add salt and pepper.
• Add cooked sausage.
• Remove biscuits from oven, split and pour gravy on top.
• Top with cheese if you like.
• Serve with scrambled eggs.
• This recipe has the ability to expand in your stomach at an alarming rate!