Friday, December 28, 2012

Biscuits and Gravy

Biscuits and Gravy always bring back fond memories of Christmas morning. Dad only made this for me for a few years, but somehow it has always stuck and I ask for it EVERY year. I love the great feelings and memories that food evokes even years later. This year I decided that it was my time to take over and continue this tradition.

Biscuits & Gravy (Makes 6 biscuits)
Time: 45mins-1hr

Sausage Gravy
- 4-5 oz Sausage, Removed from casing (I used a hot breakfast sausage)
- 2 tbsp Flour
- 2 1/2c Milk, plus extra if it thickens too much
- 1 tbsp Butter
- Salt and Pepper
  1. Cook sausage in large pan and crumble into small pieces.
  2. Lower the heat to medium low and add butter and milk.
  3. Add in flour and mix until smooth. It will take a few minutes for the gravy to start thickening.
  4. Add salt and pepper to taste and pour on the biscuits! If the gravy thickens too much prior to serving, just add a little more milk or cream.
Tupelo honey Cafe Biscuits
- 2c Flour
- 1 tbsp Baking Powder
- 1/4 tsp Baking Soda
- 2 tbsp Sour Cream
- 1 tsp, plus 1/2tsp salt
- 3/4 c unsalted butter, frozen
- 1/2 c Buttermilk
- 1 tbsp butter melted
  1. Preheat oven to 450 degrees. 
  2. Combine flour, baking powder and soda, sour cream, and 1 tsp salt in a large bowl.
  3. Using a cheese grater to shave butter into flour, cut the butter into flour mixture with a fork.
  4. Once mixture resembles a coarse meal, add buttermilk and stir until combined. Don't overmix!
  5. On a floured surface, roll out dough to 1 inch thickness and use a biscuit cutter (I used a cup) to cut our biscuits. Place on a lined baking sheet and place in the oven for about 10-12 mins. ( The cookbook states 20-25 mins, but at 17 minutes mine were already slightly over brozned)
  6. You can brush melted butter on top if you'd like or just skip that step and pour on the gravy!

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