![]() Take biscuits for a south-of-the-border spin with this decadent recipe for sweet potato biscuits with chorizo sausage gravy. Sweet potato biscuits with chorizo sausage gravy Get the Biscuits and chocolate gravy recipe. ![]() Top this off with pecans and whipped cream for breakfast. This one has you using premade biscuits, but feel free to make your own if you’re out to make Meemaw proud. When you layer plain buttermilk biscuits with a thick, fudgy homemade chocolate sauce, they suddenly become dessert. Get the Chinese biscuits and gravy recipe. 1 teaspoon sesame oil (optional for brushing).1/2 stick butter, frozen or nearly frozen.1/4 cup finely diced scallions, patted dry (plus extra if desired).1 cup cake flour and 1 cup all-purpose flour.With some sweet Chinese sausage (lap cheong) and biscuits infused with scallions and sesame oil, this breakfast takes a trip to the Far East via the Deep South. Get the biscuits and gravy breakfast casserole recipe. Make a double batch of that gravy - it’ll go quick. This recipe layers biscuit made from refrigerated dough with an easy sausage gravy then bakes it all until the gravy is piping hot and the biscuits are golden brown. ![]() Biscuits and gravy breakfast casseroleįor those of us who love the taste of sausage and biscuit but hate doing dishes. Split the biscuits in half horizontally and top with the sausage gravy.įew things beat classic biscuits and gravy - but these twists come mighty close. Keep the gravy warm - it’ll continue to thicken as it sits. Taste and season with additional salt and pepper as you like it.Simmer and stir the mixture until it’s thickened slightly - this should take about a minute more. Gradually stir in the milk (and be sure to scrape in any browned bits from the bottom of the pan).Stir frequently, and cook off the raw taste of the flour for about 1 minute. Sprinkle in the flour, measured salt, measured pepper, and cayenne. Stop when the meat’s no longer pink, and it’s starting to brown after about 5 minutes. Add the sausage and cook, breaking it up into smaller pieces with a wooden spoon as you go. Heat the butter in the frying pan over medium-high heat until the butter starts to foam.Bake until they’ve risen and turned golden brown on top.Gather the scraps into a ball, pat the ball into a 1-inch-thick circle, and cut out more biscuits until you have 8 total. Transfer the biscuits to the prepared baking sheet, leaving at least 1 inch between each one. Then, cut out as many biscuits as you can by pressing straight down through the dough (don’t twist the cutter, or the biscuits won’t rise properly). Dip a 2 1/2-inch round cutter in flour.Gently pat the dough with floured hands into a 1-inch-thick circle. Scrape the dough onto the surface and dust the top with more flour. Generously sprinkle flour over your work surface.Drizzle in the buttermilk and stir just until you’ve made a moist, shaggy dough. Make sure you work quickly to avoid the butter softening. Using a pastry blender or two knives, cut the butter into the dry ingredients until it’s in pea-size pieces.Place the bowl in the freezer for 10 minutes. Add the butter pieces and toss to just coat them in the flour mixture. Whisk together the measured flour, baking powder, salt, and baking soda in a large bowl to aerate and combine.Line a baking sheet with parchment paper. Heat the oven to 425☏ (218☌) and prepare a rack in the middle.Reduce the heat to a low simmer and stir, until thickened, about 5 minutes, adding milk as necessary to control the thickness. Add the warm milk slowly and bring to a boil. Add the flour and whisk until smooth and bubbly about 1 minute. Heat bacon drippings in a cast iron skillet. Split the biscuits in half and ladle milk gravy over the hot biscuits.ġ/4 teaspoons pepper (or more if you like) Brush the hot biscuits with the remaining butter. Bake for 14 minutes or until golden brown. Brush the biscuits with half the melted butter. Place the biscuits in a greased iron skillet. Roll out the dough with a floured rolling pin to 1/2-inch thickness. Turn the dough out onto a lightly floured surface. Add the milk, a little at a time, stirring constantly until well mixed. Cut in the shortening with a fork or use your hands until it looks like cornmeal. In a medium bowl, combine the flour, sugar, baking powder, baking soda and salt. I love biscuits! I think I could eat biscuits everyday! With butter and jam, with gravy, oh yeah with gravy and sausage…My favorite supper is Biscuits with sausage and gravy!!
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