southern biscuits and gravy recipe
Add the flour salt and pepper. Reduce the heat to medium and sprinkle half of the flour over the sausage stirring to dissolve it.
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Add the rest of the flour and stir for about 1 minute until all of the flour dissolved.
. Season with salt and pepper and optional hot sauce. Preheat oven to 425 degrees and line a baking sheet with parchment paper. Turn dough out onto a lightly floured surface and knead lightly 4 or 5 times.
Return to medium-high heat and stir occasionally while the gravy comes to a simmer. Refrigerate the biscuits in an airtight container for 4 to 5 days. Close this dialog window.
Gradually add buttermilk into the flour mixture stirring with a fork till well mixed. Cook stirring often for 5 minutes. Mix evaporated milk and water and set aside within reach.
Reduce heat to medium and cook until light brown. Combine flour baking powder sugar and salt in a large bowl and mix well. Add butter into the flour mixture and use fingers to break it up until the mixture resembles cornmeal.
Once the meat is fully browned stir in the butter or bacon fat to the skillet until melted. Slowly begin whisking in the first two cups of milk until fully incorporated and mixture begins to bubble. Reduce heat and simmer for 12 to 15 minutes.
Stir in cooked sausage if you removed it. Pour the milk into the skillet with the sausage and raise heat the bring the mixture to a boil. Mix in the shortening with a fork or pastry blender till mixture is coarse and crumbly.
Begin cooking the bacon in a cast iron skillet on medium heat. Knead gently a few times then shape the dough into a round about 12 inch thick. Try and smooth out all of the lumps in the flour.
Thyme rosemary red pepper flakes and black pepper. Cut butter into small cubes. Roll to 34-inch thickness.
Whisk together flour baking powder baking soda salt and sugar. Sprinkle flour over the sausage and stir so that the sausage soaks it all up. Cook on medium-low stirring often for several minutes until thickened.
Make the biscuits either homemade or according to package directions. Using a small biscuit cutter cut out the biscuits and place into a lightly greased I use cooking spray 8-inch round cake pan. Slowly pour in the milk stirring constantly.
Reheat the biscuits in a preheated 350F oven on a baking sheet covered with foil or parchment paper about 5 to 7 minutes or until heated through. Stir in the butter until melted. Cook the gravy stirring frequently until it begins to thicken about 10-15 minutes.
Brown sausage in a large saucepan. Mix the flour and a large pinch of salt and pepper in a small bowl with a fork. Next add the flour and stir into sausage until dissolved.
Made with a base of butter cocoa powder sugar and flour this chocolatey sauce is thinned out with milk until it can be drizzled onto freshly baked biscuits. Stir the sausage around and cook it for another minute or so then slowly pour in the milk stirring constantly. ⅓ cup all-purpose flour.
Gradually whisk in milk and cook until thickened. Over medium-high heat stir in flour until blended with oil. Use a paper towel to blot out most of the grease from the pan.
Remove pan from heat and whisk in milk a little at a time. Bring to a boil. Add flour butter and half half.
Remove biscuits from oven when done. Remove butter from the freezer and cut it into the flour mixture using a pastry cutter until the mixture resembles coarse crumbs. When done remove sausage from pan and pour off all but 2 tablespoons of fat.
While biscuits are baking cook sausage in a cast iron skillet. Once boiling reduce heat and continuously whisk until the gravy begins to thicken. In a large bowl combine the flour sugar baking powder baking soda and salt.
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Sprinkle the flour on top of the meat and bring the pan up to a medium high heat. Cut with a 2 12-inch round cutter. Preheat oven to 425F.
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Combine first 3 ingredients in a large bowl. While biscuits are the traditional way to serve it chocolate gravy is equally delicious over pancakes or even buttered toast. Makes 8 to 10 biscuits or 4 to 5 cathead biscuits.
Whisk flour into the fat and cook over low heat for 5 minutes. Preheat the oven to 450 degrees F. Add flour and stir until smooth.
Pour out the biscuit dough onto a lightly floured cutting board.
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