Rich Easy Sunday Biscuits Food

BEST SAUSAGE GRAVY

Steps:

• Crumble uncooked breakfast sausage in a heavy skillet and brown.
• Pour off most of the fat.
• Sprinkle flour over the cooked sausage and mix with the fat remaining in the pan. Cook a few minutes to eliminate any raw flour taste.
• Add milk and stir as the gravy starts to thicken.
• Add salt and pepper to taste.
• Spoon the gravy over biscuits and eat. It's some good!

EASIEST EVER BISCUITS

Steps:

• Heat the oven to 200C/180C fan/gas 6 and line a baking sheet with baking parchment. Put the butter in a bowl and beat it with electric beaters until soft and creamy. Beat in the sugar, then the egg and vanilla, and finally the flour to make a dough. If the dough feels a bit sticky, add a little bit more flour and knead it in.
• Pull pieces off the dough and roll them out to about the thickness of two £1 coins on a floured surface. The easiest way to do this with small children is to roll the mixture out on a baking mat. Cut out shapes using a 9cm biscuit cutter, or a use the rim of a small glass and peel away the leftover dough around the edges. Press some clean toys gently into the biscuits, making sure you make enough of a mark without going all the way through. Re-roll off-cuts and repeat.
• Transfer the whole mat or the individual biscuits to the baking sheet and bake for 8-10 mins or until the edges are just brown. Leave to cool for 5 mins, then serve. Will keep for three days in a biscuit tin.

RICH EASY SUNDAY BISCUITS

Steps:

• Preheat oven to 390 degrees.
• Stir flour, sugar, salt, and baking powder in a large mixing bowl.
• Add sour cream and stir to enough to distribute in the flour mixture but without completely blending it inches.
• Add buttermilk and stir just to combine the ingredients.
• Melt the butter in a cast iron skillet and remove from heat.
• Drop dollops of dough into the butter and turn them once so the tops are coated.
• Bake for 23-25 minutes till lightly browned.

RICH TEA BISCUITS

Steps:

• Put first 5 ingredients in bowl.
• Stir thoroughly.
• Cut in butter until crumbly.
• Pour in milk.
• Stir quickly to combine.
• Dough should be soft.
• Turn out on lightly floured surface.
• Knead gently 8-10 times.
• Roll or pat 1/2 to 3/4 inch thick or half the thickness you want the baked product to be.
• Cut with small round cookie cutter.
• Place on greased cookie sheet close together for soft sides or apart for crisp sides.
• Bake in 450 degrees oven for 12 to 15 minutes.
• Brushing biscuits with milk before baking will produce a pretty brown top.
• Makes 10.

TRILBY

Steps:

• Combine all ingredients.
• Mash together with alittle pepper, salt and paprika.
• Add more mayo if necessary to form a cohesive ball.
• Divide into 2 balls.
• Chill, covered at least 1 hour.
• Serve with crackers and small bread slices.

BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450 degrees F,.
• Sift dry ingredients together.
• Mix in shortening with pastry blender, fork, or fingertips until mixture resembles coarse crumbs.
• Form a well in center of flour and pour buttermilk in.
• Mix flour into this, stirring and working until flour leaves sides of bowl and forms a ball.
• When it comes away from sides without sticking too bad, it's ready.
• Otherwise, work in a little more flour.
• Place dough on floured surface and knead 5-6 times.
• Do not knead too much or dough will become tough.
• Roll or pat out to about 1/2" thickness and cut with biscuit cutter or floured glass.
• Place biscuits on ungreased cookie sheet.
• Bake at 450 degrees F.
• for 8-12 minutes or until light golden.
• Brush tops with melted butter, if desired.
• Serve warm with sausage gravy or butter and preserves, if desired.