Southern Biscuits And Gravy Recipes

GRANDMA'S CLASSIC BISCUITS AND SAUSAGE GRAVY

Steps:

• Brown the sausage in a large, deep skillet. I like to use a cast iron skillet. Cook the sausage on medium heat, breaking it up into pieces, cooking until no pink remains, about 10 minutes.
• When the sausage is cooked through add the unsalted butter and stir until melted. Next, add the flour and stir into sausage until dissolved.
• Pour the milk into the skillet with the sausage and raise heat the bring the mixture to a boil. Once boiling reduce heat and continuously whisk until the gravy begins to thicken. About 5 minutes.
• Add in spices and stir until combined. Taste and adjust gravy seasoning to you liking, then serve over top of warm biscuits, enjoy!

SOUTHERN BISCUITS AND GRAVY

Steps:

• Combine the dry ingredients. Knead in the butter.
• Add buttermilk and knead on a floured surface. Make sure you only knead it just enough to get the dough together. Do it gently so the flour doesn't develop gluten which will cause your biscuits to be tough.
• Flatten the dough with the ball of your
• fist. Use a glass to cut out your bisquits. Don't make them too tall or the outside may get crusty while the inside is still too doughy.
• Cook them in a 350 degree oven on a greased cookie sheet and then get started on the gravy straight off.
• Fry up the sausage until it's thoroughly cooked. Remove the sausage with a slotted spoon.
• Don't drain the grease. You'll need it to make the roux. You should have about 2 tablespoons of rendered fat. Add the butter and melt it. Then add the flour a little at a time over medium heat, constantly whisking.
• Cook for about 2-3 minutes. Now start adding the cold milk a little at a time, whisking incessantly.
• Toward the end of the milk add the sausage back inches When it's nice and thickened up add salt and pepper to taste.
• Cut the biscuits in half, pour the gravy over them, and enjoy! We're talking breakfast heaven here!

SOUTHERN BUTTERMILK BISCUITS AND GRAVY RECIPE

Steps:

• Preheat oven to 425° F. Line a baking sheet with parchment paper.Whisk flour, baking powder, salt, and baking soda together in a large bowl until dry ingredients are well distributed.
• Cut butter into flour mixture with a pastry blender or two knives until the mixture resembles coarse crumbs. Add buttermilk; stir until the dry ingredients are just moistened.
• Turn dough onto a floured work surface, gather dough together with your hands into a rough rectangle. Fold the rectangle in thirds like a business letter. Turn 90°, gather any crumbs, and pat down into a rectangle. Fold twice more and pat down in between. This helps form the flaky layers.
• Roll dough on a floured surface to about 5/8 inch thick. Cut biscuits into 3-inch rounds, Try to cut them close together, because any biscuits you make from the gathered dough scraps won't rise as high.
• Transfer biscuits to the parchment lined baking sheet. Make a slight indent in the top of each biscuit with your thumb. Brush the tops of biscuits with the additional buttermilk. Bake in the preheated oven until golden brown, about 12-15 minutes.

REAL, "DOWN HOME" SOUTHERN COUNTRY BISCUITS AND GRAVY:

Steps:

• FOR THE BISCUITS:.
• Wash Hands.
• Sift flour into a medium or large mixing bowl. Shake the bowl side-to-side lightly to even out the flour.
• Beat the eggs slightly to blend yolks and whites.
• Combine oil and egg with half the buttermilk and pour into the flour. Mix thoroughly with a large spoon or fork, or use your hand to squeeze the dough through your fingers, until the dough is well blended.
• Add the remaining buttermilk, a little at a time, blending into the dough after each addition, until the right consistency is achieved.
• The dough should be just firm enough to form into balls but light enough to slump slightly when placed onto the baking sheet. Experience will enable you to tell from the feel of the dough. If dough is too light, add flour, 1 tablespoon at a time, mixing thoroughly each time, until the dough is the right consistency. If dough is too dense (stiff), add buttermilk, 1 tablespoon at a time, blending well into the dough after each addition, until the dough is the right consistency.
• Clean the dough off your hands, then rinse and dry them. Flour the palms and fingers of both hands to prevent the dough from sticking to them.
• Pinch off a handful of dough roughly 2/3 the size you want your biscuits to be and roll it between your hands in a circular motion, using just enough pressure to form a ball. Shaping the dough will flour the outside of the biscuit.
• Place the ball of dough onto an ungreased baking sheet and press down with fingers just enough to flatten the dough slightly and form the biscuit shape. Repeat, flouring hands after each dough ball is formed and placing biscuits about 1/2-inch to 3/4-inch apart, until all the dough is used up.
• Cathead Biscuits.
• For cathead biscuits, use about half again as much dough for each biscuit as you would use for regular size biscuits, leaving them thicker than for regular biscuits. Place cat-head biscuits about 3/4-inch apart on the baking sheet.
• Place the pan of biscuits as close to the vertical center of the preheated 350-degree oven as your rack guides will allow and bake for 20-30 minutes. Check biscuits after 20 minutes and periodically thereafter until done. Biscuits will be done when the tops are golden brown. Cathead biscuits will take longer to bake. The lower edges of the biscuits may be slightly lighter than the center.
• Remove biscuits from oven when done. Serve hot.
• Makes 8 to 10 biscuits, or 4 to 5 cathead biscuits.
• FOR THE GRAVY.
• Mix evaporated milk and water and set aside within reach.
• In a large, cast iron skillet, combine oil (or meat fat), flour, salt, and pepper.
• Over medium-high heat, stir in flour until blended with oil. With a fork, tines flat against the skillet's bottom, stir the mixture constantly, using a back-and-forth motion, until it begins to brown very slightly. Do not allow the flour to scorch or burn.
• When flour has browned slightly, pour in milk, all at once, stirring constantly.
• Continue to stir, scraping the bottom of the skillet as you stir, in the manner previously described, to keep flour and milk from scorching and to keep lumps from forming. Bring to a boil, stirring constantly.
• As soon as the mixture boils, marked by a sudden foaming up of the mixture, reduce heat to medium so that mixture simmers but does not boil over. Briefly lift pan from heat if necessary to keep contents from boiling over. Don't forget to use a pot holder to avoid being burned.
• Continue to stir vigorously, as described above, until gravy achieves desired thickness, usually within a minute or two after boiling. When the gravy is the desired thickness, immediately remove from heat. Serve from the skillet or pour into a serving bowl.
• Add additional salt and pepper if needed.
• Serves 4.