Extreme Cheddar Biscuits And Gravy Recipes

EXTREME CHEDDAR BISCUITS AND GRAVY

Steps:

• Preheat your oven to 450°F.
• Combine the dry ingredients in the bowl of a food processor.
• Slice your butter into Tbs sized slices and add it to your flour mix and pulse a few times.
• Add the buttermilk and cheese and mix until it just comes together, mix will be on the wetter side.
• Flour a flat surface and tur out your dough onto it.
• Gently pat or roll the dough out until it's about 1/2" thick.
• Fold the dough in half about 5-6 times, patting out between each fold and folding the opposite direction each time.
• Using a biscuit cutter, cut into rounds.
• You can pat remaining dough out to create more biscuits if desired.
• Place the biscuits on a cookie sheet and ake for about 10 minutes or until light golden brown.

SKILLET CHEDDAR BISCUITS AND SAUSAGE GRAVY

Steps:

• Heat oven to 400°F. In medium bowl, stir together Bisquick™ mix and the 1/2 cup milk; stir until well mixed. Stir in cheese. Set aside.
• In 10-inch cast-iron or ovenproof skillet, melt butter over medium-high heat. Add sausage; cook 5 to 7 minutes, stirring frequently, until no longer pink.
• Add flour; cook 1 to 2 minutes, stirring frequently, until thickened. Stir in 2 cups milk. Heat to boiling; boil 1 minute. Remove from heat.
• Drop biscuit dough in 8 large spoonfuls onto hot sausage gravy.
• Bake 14 to 16 minutes or until biscuits are golden brown.

CHEDDAR BISCUITS AND GRAVY

Steps:

• Preheat the oven to 425 degrees F.
• In a large mixing bowl, stir together the baking mix, melted butter and milk until just combined, then fold in the cheese. Drop the batter into 4 even mounds on a nonstick or parchment paper lined baking sheet. Bake until golden brown, about 10 to 12 minutes. In the meantime, warm the Sawmill Gravy in a small saucepan on the stove.
• To serve, split the biscuits in half and dress them with some gravy. Sprinkle with fresh parsley and serve hot.