Biscuits For Biscuits And Gravy Food

BISCUITS AND GRAVY

Steps:

• Preheat the oven to 450 degrees F. Cover a baking sheet with parchment paper.
• Stir together the flour, sugar, baking powder, cream of tartar and salt in a large bowl. Add the butter and stir just until the pieces are coated with the flour mixture. Whisk together the milk and egg in a small bowl. Add milk mixture to the flour mixture and stir just until combined. Do not overmix the dough. Cut in the butter.
• Flour your workspace. Turn the dough onto the workspace and pat into a 1/2-inch-thick slab. Using a biscuit cutter (or any round rimmed object), cut out 8 to 10 biscuits. Transfer the biscuits to the prepared baking sheet, making sure they don't touch, and bake until they've risen slightly and are lightly browned around the edges, 12 to 15 minutes. Top with butter and keep warm.
• For the sausage gravy: Heat a very large nonstick skillet over medium heat. Add the sausage and cook, breaking it up into small pieces, until browned, about 15 minutes. Add the cream and thyme, bring to a simmer, and simmer for 25 minutes. Stir together the cornstarch and 1 cup cold water in a medium bowl. Stirring constantly, pour the slurry into the pot. Simmer, stirring often, until the gravy thickens.
• Split each biscuit in half and top with about ¾ cup of the sausage gravy. Extra gravy will keep, tightly covered, in the refrigerator for up to 7 days and in the freezer for up to 3 months.

SOUTHERN BISCUITS AND GRAVY

Steps:

• Combine the dry ingredients. Knead in the butter.
• Add buttermilk and knead on a floured surface. Make sure you only knead it just enough to get the dough together. Do it gently so the flour doesn't develop gluten which will cause your biscuits to be tough.
• Flatten the dough with the ball of your
• fist. Use a glass to cut out your bisquits. Don't make them too tall or the outside may get crusty while the inside is still too doughy.
• Cook them in a 350 degree oven on a greased cookie sheet and then get started on the gravy straight off.
• Fry up the sausage until it's thoroughly cooked. Remove the sausage with a slotted spoon.
• Don't drain the grease. You'll need it to make the roux. You should have about 2 tablespoons of rendered fat. Add the butter and melt it. Then add the flour a little at a time over medium heat, constantly whisking.
• Cook for about 2-3 minutes. Now start adding the cold milk a little at a time, whisking incessantly.
• Toward the end of the milk add the sausage back inches When it's nice and thickened up add salt and pepper to taste.
• Cut the biscuits in half, pour the gravy over them, and enjoy! We're talking breakfast heaven here!

DROP BISCUITS AND GRAVY

Steps:

• Preheat oven to 450°. Whisk together flour, baking powder and salt. In another bowl, whisk together milk and butter; stir into dry ingredients just until blended. Divide dough into 4 portions and drop onto a parchment-lined baking sheet; bake until golden brown, 10-12 minutes. , In a small saucepan, cook and crumble sausage over medium heat until no longer pink, 4-5 minutes. Stir in butter until melted; sprinkle with flour. Gradually stir in milk, salt and pepper. Bring to a boil, stirring constantly; cook and stir 2 minutes. Serve 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 GRAVY

Steps:

• Brown sausage in skillet, stirring until it crumbles.
• Drain, reserving 1 Tbs.
• drippings in skillet.
• Set sausage aside.
• Add butter to drippings, heat over low heat.
• Add flour, stirring until smooth.
• Cook 1 minute, stirring constantly.
• Gradually add milk, cook over medium heat stirring constantly.
• Stir in seasonings and sausage.
• cook until heated.
• I use a whisk.
• Hey, Don't forget your favorite Bisquits ( I use grands).
• Thanks SueL for the reminder.

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!