How to cook Country Gravy for Biscuits
today we show you another of our recipes, How to cook country gravy..
This one made with butter... Country gravy is a staple down here in Texas we put it on Biscuits, mashed potatoes, Toast, Chicken Fried steak and so on... I hope yall give it a try..
ingredients
3 Tablespoons All Purpose flour
3 Tablespoons Butter
Salt and Pepper to taste...
2 Cups Milk
prepare as shown..
Old Fashioned Biscuits and Gravy
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Quick and EASY Biscuits & Gravy | Homemade Biscuit Recipe
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Biscuits & Gravy is more than just a breakfast food.. it's a love language lol. This was and still is my favorite breakfast meal. We make our biscuits from scratch with this super quick and easy recipe and then top them with perfectly executed sausage gravy! I added a little surprise at the end also lol. Let's #MakeItHappen
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Biscuits:
1 stick of butter (frozen)
2 1/2 cups self-rising flour
1 cup cold buttermilk
1 tsp salt
2 tbsps melted butter
Sausage Gravy:
1-2 tbsps butter
1 lb breakfast sausage or spicy
1/3 cup all purpose flour
3 cups whole milk or half and half
salt, pepper, garlic, onion powder
1/2 diced onion
diced parsley or chive
Directions:
For the biscuits: Preheat oven to 450 degrees. In a mixing bowl, add flour and salt. Shred frozen butter with a cheese grater or cut into very small pieces by hand. Add the butter to the flour and fold with a rubber or wooden spatula until the butter is combined well. Next, add the ice cold buttermilk to the mixture and fold with spatula about 15 times or until biscuit dough comes together. Flour your work surface and rolling pin and roll out the dough - folding over in half and repeating 4-5 times for layers. Finally, roll one last time into 1/4 inch thick sheet and cut with biscuit cutter into equal size biscuits. Flour the cutter after each one. Place on a parchment lined baking sheet, ensuring the biscuits are touching. Bake for 12-15 minutes or until golden brown. Brush with melted butter and sprinkle a pinch of salt on top.
For the Gravy:
Add butter to a warm skillet over medium heat. Dice 1/2 onion and add to the melted butter. Cook 3-4 minutes or until onions have softened. Next, add in your sausage and crumble/break-up with your spatula. Cook until no longer pink. Once the sausage is cooked, add in the flour and mix to combine. Cook for about 2 minutes and then add in the milk or cream. Bring to a boil and then reduce to a simmer. Simmer for about 6-7 minutes or until gravy reaches the consistency you want. Season to taste with salt, pepper, garlic, onion powder, and cayenne if you want some spice. Immediately serve over biscuits.
This Buttermilk Biscuit With Sausage Gravy Recipe Is Simply Delicious | Chefs At Home
Michael Reed—co-owner and executive chef of beloved brunch restaurant Poppy + Rose—is sharing his recipe for impressively flakey Buttermilk Biscuits topped with hearty Sausage Gravy. Michael adds very cold thinly sliced butter to the dry ingredients and folds the dough over several times to create biscuits with incredibly distinctive flaky layers. The gravy is packed with sausage and makes for a truly rib-sticking breakfast. The recipe calls for pork sausage, but you can use chicken or turkey sausage instead. To really gild the lily, top it with two fried eggs for some extra richness and protein.
#Brunch #BiscuitsAndGravy #Recipe #MichaelReed #ChefsAtHome
0:00 Introduction
0:30 Buttermilk Biscuits
3:23 Sausage Gravy
5:26 Fried Egg
5:41 Plating the Dish
6:10 Taste Test
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This Buttermilk Biscuit With Sausage Gravy Recipe Is Simply Delicious | Chefs At Home
Five-Ingredient Biscuits and Sausage Gravy | Kenji’s Cooking Show
Ingredients:
For every 3 biscuits:
1 cup (5 oz.; 150g) all purpose or soft wheat flour
1.5 teaspoons (about 5g) baking powder
1/4 teaspoon (about 3g) kosher salt (if using table salt, that’s 1/8th teaspoon)
5 ounces (about 2/3rds of a cup) heavy cream
For the sausage gravy:
4 ounces (120g) breakfast sausage (plus a little butter or oil if it’s too lean)
1 tablespoon flour
1 cup heavy cream (milk will also work)
Freshly ground black pepper and salt
1. Preheat an oven to 425F. Combine the flour, baking powder, and salt in a bowl. Add the heavy cream and mix into a shaggy dough. Do not knead it. Dump it onto a floured work surface and for it into a rough log about 3 inches wide and 9 inches long. Cut it into three biscuits with a sharp knife. Transfer to a baking sheet and bake until golden brown, about 15 minutes. (You can brush them with heavy cream or melted butter before baking for darker and more even browning, if you wish.)
2. Meanwhile make the gravy: cook the sausage in a medium skillet over medium-high heat, breaking it up with a wooden spoon until it’s not longer pink. If the pan is very dry, add a couple teaspoons of oil or butter to moisten it. Add 1 tablespoon of flour and stir to incorporate. Whisk in the heavy cream or milk. Bring to a simmer while stirring frequently and adjust the consistency with more heavy cream or milk if it’s too thick. Season aggressively with black pepper and salt.
3. When the biscuits are done, transfer to a plate and smother with the sausage gravy. Serve.
Paula Deen's Biscuits with Milk Gravy Recipe - Blast from the Past
A classic southern biscuits & gravy dish brought to you by Paula Deen.
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#pauladeen #blastfromthepast
Ingredients
3 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt, plus 1/4 teaspoons for gravy
1/2 cup vegetable shortening
1 cup buttermilk
1/4 cup unsalted butter, melted
1/4 cup bacon grease
1 1/2 cups warm milk
1/4 teaspoons pepper
2 tablespoons butter, melted, for gravy
Preparation
Preheat the oven to 450°.
In a medium bowl, combine the flour, sugar, baking powder, baking soda and 1/2 teaspoon salt. Cut in the shortening with a fork until it looks like cornmeal. Add the milk, a little at a time, stirring constantly until well mixed.
Turn the dough out onto a lightly floured surface. Knead lightly two or three times. Roll out the dough with a floured rolling pin to 1/2-inch thickness. Cut with a 2-inch cutter.
Place the biscuits in a greased iron skillet. Gently press down top of biscuits. Brush the biscuits with half the 1/4 cup melted butter. Bake for 14 minutes or until golden brown. Brush the hot biscuits with the remaining 1/4 cup butter. Split the biscuits in half and ladle milk gravy over the hot biscuits.
Milk Gravy:
Heat bacon grease in a cast iron skillet. Add the flour and whisk until smooth and bubbly about 1 minute. Add the warm milk slowly and bring to a boil. Reduce the heat to a low simmer and stir, until thickened, about 5 minutes, adding milk as necessary to control the thickness. Add 2 tablespoons butter until mixed in. Season the gravy with salt and pepper. Serve hot over biscuits.