Monday, November 17, 2014

Revisit Recipes: Big Ol' Biscuits & Sausage Gravy

I've been busy with baby, so I thought I would pop in here and revisit some old recipes.  Especially with the holidays coming up!  Enjoy!

Amy Caroline's Big 'Ol Biscuits

4 1/2 cups flour (I use all whole wheat)
2 Tablespoons baking powder
1 teaspoon baking soda
1 Tablespoon sugar
1 teaspoon kosher salt
2/3 cups shortening
3 Tablespoons butter (NOT margarine)
2 cups milk or buttermilk (will need a little more than 2 cupsbuttermilk)

Mix the 4 first dry ingredients in a large bowl.  Add shortening and butter and cut withpastry cutter till resembles small peas. Add milk or buttermilk. Dough should be wet and not soft.

Flour a cutting board well and lay out dough about ¾ inch thick.  You want the biscuits thick otherwise theywill be dry and yucky.  I lightlygrease a pan (although many people say not to do this).  I have used a 9x13 glass pan, a cookiesheet, or a stoneware pan.  The keyis to make sure that the biscuits are close.  When they are close together they will rise higher.

Bake for 25 minutes at 425 degrees F.

One of our favorite ways to eat these biscuits is with sausage gravy!

Cook sausage and remove with a strainer spoon.  

This is my basic white sauce recipe that can be used with almost anything!

¼ cup of olive oil or butter to whatever grease is still inpan.  When hot add about 1/3 cup offlour, 1 Tablespoon salt, and ½ teaspoon black pepper.  Whisk thoroughly for about a minute andthen add 4 cups milk.  Whisk well…you do not have to whisk constantly, but pretty close… until thick.

Add sausage back into white sauce and serve!

Butter your biscuits and pour liberally!

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