Southern Buttermilk Biscuits And Gravy Recipes

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!

COUNTRY GRAVY

Steps:

• Cook sausage or bacon reserving drippings. Add drippings to frying pan along with flour and mix well with spoon. Cook this until well blended and begins to boil in pan.
• Add milk all at once and cook until boils. Boil for about five minutes until reaches thickness desired. Watch closely because gravy will boil over on stove if you don't continue stirring. Add salt and pepper to taste. Can crumble sausage or bacon into gravy if desired.

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.

BUTTERMILK GRAVY

Steps:

• Heat bacon drippings in a skillet over medium heat. Add flour and whisk until well combined and bubbly, about 1 minute. Pour in buttermilk gradually and bring to a boil, about 3 minutes. Reduce heat and simmer, whisking constantly, until thickened and smooth, 2 to 3 minutes.
• Stir in chicken bouillon, salt, and pepper. If gravy is too thick, whisk in more buttermilk until you reach your desired consistency. Serve immediately.