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Monday, December 14, 2015

Biscuits and Gravy

   saltAs the wife of a southern bred boy I know how important his biscuits and gravy is to him. It was nothing for is grandmother to whip up some biscuit and gravy when everyone was hungry She could make something out of nothing and no one ever went hungry.  miss her a bit every day especially when it comes to eating biscuit and gravy I feel she made some of the best. I know she kept me well fed with them when I was expecting my first child.
Want to make some of your own (while it wont be like granny great's) here is ya a recipe to try

Big Homemade Biscuits
recipe source here

                                        3 c. flour                                              4 tsp. baking powder

                                        3 tsp. sugar                                         1/2 tsp.

                                        1/4 tsp. baking soda                             1/2 c. shortening

                                        1/4 c. margarine, softened                     1 egg

                                        2/3 c. milk.

            Preheat your oven to 450 degrees.  Sift your flour with a flour sifter.  Add all your ingredients into a large bowl and stir with a spoon.  Do not use a mixer.  Once it is stirred up, dump onto a floured surface and knead the dough about 20 times gently.  Roll out the dough to about 1/4-1/2" thick and cut with biscuit cutter.

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Place on an ungreased jelly roll pan or cookie sheet and bake for 8 minutes.  Take a stick of margarine and using the end of the stick, smear butter over the top of the biscuits as soon as they come out of the oven.  Makes 12 big biscuits.

Sausage gravy (a black skillet recipe)

3/4 cup flour2 cups milk
3/4-1lb sausage 1/4 teaspoon garlic powder
1/4 teaspoon salt1/4 teaspoon onion powder
1/4 teaspoon pepper1/4 cup oil
Heat your cast iron skillet for a few minutes then coat the bottom lightly with oil. A few minutes later add your favorite sausage, broken into pieces and cook over medium-high heat until finished. For breakfast gravy maple sausages as are sage flavored sausages are really good. However, you can use any sausage you like and make this sausage gravy recipe personal and delicious.
Remove the sausage when fully cooked, but leave all drippings in the skillet. Leaving behind a few small pieces of sausage doesn’t hurt either. At this point, reduce the heat to medium and gradually add flour to the skillet, stirring occasionally until the flour turns light brown.
At this point add milk while stirring and making sure to remove any lumps of flour. Add the garlic powder, onion powder, salt and pepper. Continue to stir and add milk until the gravy reaches the thickness you desire.
Taste it. Enjoy it. Add seasonings until it’s how you like it.
Now return the cooked sausage crumbles to the gravy. Stir in well, reduce the heat and cook for about 10 minutes. Should the gravy become thicker than desired, simply add more milk to thin the gravy back out the way you want.
Goes great with biscuits.

 Now I hope you enjoy this little diddy that will share why it is best to enjoy your biscuit and gravy

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