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Tuesday, December 29, 2009

Biscuits and Gravy

Buttermilk Biscuits and Sausage Gravy


This is a real stick to your ribs kinda breakfast, and it is gooood!! With all this weird, cold weather (come on, it Texas! what's up with that???) we need some substance. Now, I've tried this biscuit recipe a few times, the first attempt was sad... my darlin husband (who is not afraid to voice his opinion) mentioned how they could be used as skeet, as well as other negative comments that I chose to ignore... however, the good news is they keep getting better every time I make them.

Buttermilk Biscuits
Recipe on Food Network by Alton Brown


Ingredients
2 cups flour
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons butter
2 tablespoons shortening
1 cup buttermilk, chilled

Directions
Preheat oven to 450 degrees.
In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting.
Bake until biscuits are tall and light gold on top, 15 to 20 minutes.

Arent they purdy!!
Sausage Gravy

Ingredients
1/4 cup breakfast sausage
2 to 3 tablespoons flour
2 cups milk
salt and pepper

Directions
Start by browning sausage in a skillet until it is completely cooked then remove to a plate. Turn heat down to medium-low and add about 2 tbsp of flour to the grease and whisk immediately. Depending on how much grease you have you may need to add another tbsp of flour (or, if by some odd chance your sausage did not make enough grease you can add some oil, shortning, butter, etc.) You want to find a good balance between the flour and the grease.


Once you find it, just keep stirring with the whisk and allow the mixture to brown for a few minutes. As you whisk, scrape in the anything from the bottom of the pan as you go. You want to cook it for at least 2 minutes to get rid of the raw flour taste. After 2-3 minutes, whisking constantly, pour in about a cup of milk. If the mixture is dry, lumpy or pasty, add in more milk. Once the gravy is at a good consistancy add the sausage back to the pan and salt and pepper to taste. Break biscuits in half pour gravy on top!!




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