chef jimmyj
Gone but not forgotten. RIP
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- May 12, 2011
- 22,167
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All the talk about Breakfast gave me a taste for Biscuits and Gravy. These go together quickly and taste great...JJ
The Biscuits...
And the Pan of Sausage Gravy...
My Plate. 2 halved biscuits with hidden sausage patties and 3, Fresh this morning, Eggs...
Southern Sandwich Biscuits in a KitchenAid Mixer
Ingredients
4 1/2 Cups unbleached all-purpose flour, plus more for dusting the board.
1/2 tsp baking soda
2 Tbs baking powder (use one without aluminum)
2 tsp kosher salt
12 Tbs unsalted butter, 3 Half sticks, Frozen Solid!
1 3/4 Cups Buttermilk, very cold.
1/2 Cup Sour Cream.
2 Tbs Sugar
Directions
1. Preheat your oven to 450°F.
2. Combine the dry ingredients in the bowl of the mixer, stir together with your fingers.
3. Course grate the frozen butter into the flour in three installments, or 1/2 stick at a time, tossing together with your fingers after each installment.
4. Install the flat Paddle attachment. Add the buttermilk and sour cream then mix on lowest speed for about 15 seconds. Scrape the bowl, getting the dry stuff on the bottom and beat on second speed for 15 seconds more.
5. Turn the dough out onto a floured board, cleaning the dough off the paddle. Flour the top of the dough well and pat out to a 1" thick rectangle.
6. Use a round cutter, frequently dipped in flour, to cut into 3" rounds pulling the scraps to the side.
7. Important! STACK the scraps and press them together. Fold and press again 1-2 times until fairly uniform. Press out to 1" thick and cut additional biscuits, repeating this step until you get 12 biscuits.
8. Place the biscuits on a lightly greased cookie sheet- if you like soft sides, put them touching each other. If you like "crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
10. Bake for about 13 to 15 minutes until the biscuits are a light golden brown on top and bottom. Do not over bake!
Sausage Gravy
Ingredient
2 Tablespoons Butter
1 Pound Breakfast Sausage, hot or mild
1/2 Cup Fine Diced Onion
1/3 Cup All-purpose Flour
4 Cups Whole Milk
1/2 teaspoons Bell's Poultry Seasoning, or 1/2 teaspoons, Rubbed Sage and 1/4 teaspoon Dry Thyme, rubbed.
1/2 to 1 teaspoon Kosher Salt
2 teaspoons Freshly Ground Black Pepper,
Directions.
1. Melt the Butter in a pan, add Onion and Sweat, over med heat, until translucent.
2. Increase the heat to med/high and Add the Sausage.
3. Break up into desired sized crumbles and saute until golden brown. Don't burn the Onions!
4. Add the Flour and Seasonings.
Saute about 2 minutes to cook away the starchy taste.
5. Whisk in the Milk, bring to a boil and reduce heat to a simmer.
6. Simmer to combine flavors and reduce to desired thickness. Add more milk if needed.
7. Adjust Salt and Pepper.
Serve over Biscuits.
Enjoy!
The Biscuits...
And the Pan of Sausage Gravy...
My Plate. 2 halved biscuits with hidden sausage patties and 3, Fresh this morning, Eggs...
Southern Sandwich Biscuits in a KitchenAid Mixer
Ingredients
4 1/2 Cups unbleached all-purpose flour, plus more for dusting the board.
1/2 tsp baking soda
2 Tbs baking powder (use one without aluminum)
2 tsp kosher salt
12 Tbs unsalted butter, 3 Half sticks, Frozen Solid!
1 3/4 Cups Buttermilk, very cold.
1/2 Cup Sour Cream.
2 Tbs Sugar
Directions
1. Preheat your oven to 450°F.
2. Combine the dry ingredients in the bowl of the mixer, stir together with your fingers.
3. Course grate the frozen butter into the flour in three installments, or 1/2 stick at a time, tossing together with your fingers after each installment.
4. Install the flat Paddle attachment. Add the buttermilk and sour cream then mix on lowest speed for about 15 seconds. Scrape the bowl, getting the dry stuff on the bottom and beat on second speed for 15 seconds more.
5. Turn the dough out onto a floured board, cleaning the dough off the paddle. Flour the top of the dough well and pat out to a 1" thick rectangle.
6. Use a round cutter, frequently dipped in flour, to cut into 3" rounds pulling the scraps to the side.
7. Important! STACK the scraps and press them together. Fold and press again 1-2 times until fairly uniform. Press out to 1" thick and cut additional biscuits, repeating this step until you get 12 biscuits.
8. Place the biscuits on a lightly greased cookie sheet- if you like soft sides, put them touching each other. If you like "crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
10. Bake for about 13 to 15 minutes until the biscuits are a light golden brown on top and bottom. Do not over bake!
Sausage Gravy
Ingredient
2 Tablespoons Butter
1 Pound Breakfast Sausage, hot or mild
1/2 Cup Fine Diced Onion
1/3 Cup All-purpose Flour
4 Cups Whole Milk
1/2 teaspoons Bell's Poultry Seasoning, or 1/2 teaspoons, Rubbed Sage and 1/4 teaspoon Dry Thyme, rubbed.
1/2 to 1 teaspoon Kosher Salt
2 teaspoons Freshly Ground Black Pepper,
Directions.
1. Melt the Butter in a pan, add Onion and Sweat, over med heat, until translucent.
2. Increase the heat to med/high and Add the Sausage.
3. Break up into desired sized crumbles and saute until golden brown. Don't burn the Onions!
4. Add the Flour and Seasonings.
Saute about 2 minutes to cook away the starchy taste.
5. Whisk in the Milk, bring to a boil and reduce heat to a simmer.
6. Simmer to combine flavors and reduce to desired thickness. Add more milk if needed.
7. Adjust Salt and Pepper.
Serve over Biscuits.
| Makes a Quart of Gravy or about 8, 1/2 Cup portions. | ||||
