Biscuits and Gravy Recipe
- majordanby Nov 10, 2011 05:31 PM
Can anyone recommend a solid biscuits and gravy recipe? Looking to feed a family of 5.
thanks in advance.
Here is my gravy recipe, which always gets raves. It is pretty sausage-heavy, so feel free to decrease the sausage or up the other ingredients. Don't have my biscuit recipe handy, but any good buttermilk biscuit recipe should work.
1 lb good quality breakfast sausage with sage (or plain sausage mixed with sage)
3 tablespoons finely chopped onion
1 tsp chopped hot chile peppers
3 tablespoon all-purpose flour
3 cups milk
1/2 teaspoon poultry herbs
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 dash Worcestershire sauce
1 dash tabasco or similar hot pepper sauce
Crumble sausage in skillet and cook over medium-low heat.
Add onion and peppers, cook until tender; drain. Stir in flour, a little at a time,
for about 6 minutes or until bubbly and golden. Stir in milk, nutmeg, poultry
seasoning, salt, Worcestershire sauce, tabasco sauce and cook until thick.
Which do you need help with, the biscuits or the sausage gravy?
There have been many threads on biscuits, and not quite so many gravy threads.
The straight forward approach to the gravy is to brown the sausage (something like Bob Evans in a tube), add flour to the fat to make a roux, and add milk to make the cream gravy.
this is my fav biscuit recipe:
I have been experimenting with different flours to achieve a high flavor tender multigrain biscuit and here is my final recipe. White Lily Flour, a favorite in the South, has even less protein than white pastry flour, so you can use it in place of white pastry flour for even more tender results. If you substitute regular white and/or whole wheat flours, your biscuits will not be as tender or soft.
Mindy's Tender Multigrain Biscuits with Cheddar and Dill
yield approx 18@ 2 ½” biscuits
3/4c. white pastry flour
1 c. whole wheat pastry flour
1/4 c. potato flour (not potato starch)
2 pinches sugar
1 tsp. kosher salt
1 T. and 1 tsp. baking powder
1/2 tsp. baking soda
6 Tbs.unsalted butter, frozen and cut up small
3/4+ c. buttermilk, well shook and cold
4-5 ou. grated extra sharp cheddar cheese- optional
2-3 tsp. dill seed - optional
Preheat oven to 450°
1. Sift dry ingredients into cuisinart. Briefly pulse to combine. Add cheddar and briefly pulse twice. Add butter and briefly pulse 5-7 times ‘til coarse texture is reached(butter is small pea- sized.). Add dill seed and briefly pulse twice.
2. Transfer this into a bowl .Gently stir in buttermilk and
3. Lightly knead , just to bring together, adding a little more buttermilk if there is too much dry that won’t incorporate. On a lightly floured surface, pat down the dough lightly to about ½” height, then cut it in half .Put one half on top of the other and lightly press this down/roll to ½” with a rolling pin- to join the two halves. Repeat this once or twice, making sure you use a light touch (or biscuits will be tough.)
4. Roll out to 1/2" thick. Cut with a sharp edged round cutter, pressing straight down and not twisting the cutter (because this would cause biscuits to be lopsided and not rise to their fullest.).
5. Transfer the biscuits to a parchment paper-lined heavy baking sheet
[ or freeze, not touching , on a wax paper- lined flat surface. Then transfer to an airtight bag or container, freeze, and bake later within 2 weeks(or they lose their rise.)]
6. Bake about 15 minutes until light medium brown on top and bottom.
(12-13 min. if you’re using a convection oven)
Split while warm, butter and serve. These should be amazingly tender and melt-in-your-mouth. If not , the dough has been overworked. When eating leftover biscuits afer the day of baking, they taste better if split and toasted.
For seasonings I use salt, pepper, and crushed garlic which I mix into the milk.
In one pan I brown the sausage (or ground beef, or bacon pieces).
In a second pan I dry toast the flour over med heat until it turns a golden brown, turn the heat to low, then add bacon grease until the flour mixes well and spreads over the botom of the pan.
Then I add the browned meat to the flour mix, and add the seasoned milk slowly, stirring continuosly, increase the heat to medium, and cook until thickened.
What makes a good biscuit for this purpose? Some recipes make light fluffy ones, others flaky. Or would sturdy side be better? But tradition may play a big part in preferences. On a related note, we had an extended thread on the right gravy for chicken fried steak. Most prefer a white gravy made with the fat used to fry the meat. That is, in effect, a sausage gravy without the sausage.