Biscuits and Gravy

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Do you ever get a craving for really great biscuits and gravy?

There are a lot of mediocre recipes out there using biscuits from a can and a gravy packet containing all sorts of questionable chemicals, seasonings, and oils. Even making biscuits from scratch can be bad for your health. Most biscuit recipes call for vegetable shortening and, even though the label says 0 transfats, you are being misled and still consuming transfats. A healthier alternative is butter or a combination of butter and lard. Instead of all-purpose flour use unbleached flour. Most pork sausage contains MSG. Jimmy Dean sells an All Natural Regular Pork Sausage, which can be found at large Walmarts. Know what goes into what you eat. Read labels. Do your research. What you don't know, can kill you! FYI: Jimmy Dean also makes a gluten-free sausage.

BUTTERMILK BISCUITS ~ Makes 8 biscuits or 4 adult servings

2 1/4 cups unbleached flour

1 tablespoon baking powder (use Rumsford in the red can. It doesn't contain aluminum or you can easily make your own).

3/4 teaspoon salt

1/2 teaspoon baking soda

5 tablespoons cold butter; cut into 1/2-inch cubes

1 cup whole buttermilk or 1 cup organic whole milk mixed with 1 tablespoon apple cider vinegar

• Preheat oven to 425F.
• In a large bowl, whisk flour, baking powder, salt and soda together.
• Using a pastry blender, 2 knives, a food processor to cut in butter or my choice FINGERS to rub in the butter with the flour until coarse crumbs form.
• Add the buttermilk, tossing with a fork until dough forms.
• Turn dough out onto a lightly floured surface and knead lightly a few times, just until smooth.
• NOTE: At this point you may refrigerate dough for up to 2 hours ahead, wrapped in plastic wrap.
• NOTE: The secret to great biscuits is a light gentle hand.
• Dust surface lightly with more flour and pat dough lightly into a 3/4-inch thick disk.
• Using a biscuit cutter or glass dipped in flour, cut out biscuits.
• Place on ungreased or parchment-lined baking sheet.
• Bake biscuits until lightly golden on top and bottom. 12 minutes is usually perfect.
• NOTE: For less waste and a speedier preparation, pat the dough into a square, then cut into square-shape biscuits with a floured knife.

Dry ingredients with butter incorporated ~ coarse crumb.

Cut out biscuits with a floured biscuit cutter or glass.

Biscuits ready for the (toaster) oven.

SAUSAGE GRAVY

1/2-pound Jimmy Dean's All Natural Regular Pork Sausage

2 tablespoons chopped onion

1/2 teaspoon fresh thyme or 1 teaspoon dried thyme

3 tablespoons butter

3 tablespoons flour

2 cups organic whole milk

1/4 teaspoon Cajun seasoning; I make my own Emeril's Essense 1/2 teaspoon salt

20 grinds of black pepper/ 1/2 teaspoon fresh ground pepper

• Brown sausage and onion on medium heat in a non-stick frying pan; when done transfer to a plate.
• Add butter and flour to frying pan stir until thoroughly incorporated.
• Add milk and scrape the remaining brown flavor-bits off from the bottom of the pan.
• On medium-low heat simmer gravy until thickened.
• Add sausage and heat through. Taste gravy and add more salt or thyme, to taste.
• Serve hot sausage gravy over two hot split biscuits.

Sausage and onion browned. Notice browned flavor-bits in bottom of pan.

Melt butter and stir in flour and browned flavor-bits.

Tasty milk gravy ~ simmer to thicken.

Buttermilk Biscuits with Sausage Gravy and a side of homemade applesauce!

This is one of those meals Will and I usually have as a brunch when we have skipped breakfast but it's too early for lunch. Buttermilk Biscuits with Sausage Gravy is very filling, and satisfying but rather calorie heavy so I only cook this up every once in a while . . . Over at Julie's!!!



 

 

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