crash325
Elite Member
One of my favorite foods is BISCUITS & GRAVY. Most of the time things come out pretty good. But i would like to improve both.
Have Figured out I was using too much flower in the gravy. It tasted good, but most always got too thick.
never used a recipe, just guess & by gosh.
Pound of sausage well browned a little extra oil at times, 2 / 3 scoops of flower (should be 1 scoop or 1/4 cup.) Then stir in milk until it looks right.
Same for biscuits or if in a hurry use a pre mix with a little extra baking powder & 2 table spoons of sugar.
Now I think they would improve if I added some grated in butter.
Recently found this recipe on the net. What you think? How do you do it??
Yields: 6 biscuits
2 cups spooned and leveled SELF-RISING flour, preferably White Lily
2 tablespoons granulated sugar
3/4 teaspoon table salt
1/4 cup very cold shortening
2 tablespoons very cold unsalted butter
2/3 cup heavy cream
1/2 cup buttermilk
1 cup plain ALL-PURPOSE flour, for shaping
Melted butter, for brushing
Preheat the oven to 425 degrees. Grease a cast iron biscuit pan (or use a cake pan according to Corriher痴 original recipe).
In a large mixing bowl, sift together the SELF RISING flour, sugar, and salt. Using the large holes on a box grater, grate the shortening and butter into the dry ingredients. Toss gently to evenly distribute the fats. Stir in heavy cream and buttermilk until the mixture becomes a very thick, wet batter (cottage-cheese texture, according to Shirley.)
Spread the ALL-PURPOSE flour into a shallow pan. Roughly divide the batter into 6 dough balls. Turn each ball around in the flour, dust off excess, and pat into the biscuit slots (there will be one empty one). (I roll the dough into a ball then just mash it flat on cookie sheet,)
Bake the biscuits until they are light golden brown, about 17 20 minutes. Generously brush the hot biscuits with melted butter. Allow to cool in the pan for a few minutes, then remove with a small offset spatula or knife. Get 粗m while you can!
Have Figured out I was using too much flower in the gravy. It tasted good, but most always got too thick.
never used a recipe, just guess & by gosh.
Pound of sausage well browned a little extra oil at times, 2 / 3 scoops of flower (should be 1 scoop or 1/4 cup.) Then stir in milk until it looks right.
Same for biscuits or if in a hurry use a pre mix with a little extra baking powder & 2 table spoons of sugar.
Now I think they would improve if I added some grated in butter.
Recently found this recipe on the net. What you think? How do you do it??
Yields: 6 biscuits
2 cups spooned and leveled SELF-RISING flour, preferably White Lily
2 tablespoons granulated sugar
3/4 teaspoon table salt
1/4 cup very cold shortening
2 tablespoons very cold unsalted butter
2/3 cup heavy cream
1/2 cup buttermilk
1 cup plain ALL-PURPOSE flour, for shaping
Melted butter, for brushing
Preheat the oven to 425 degrees. Grease a cast iron biscuit pan (or use a cake pan according to Corriher痴 original recipe).
In a large mixing bowl, sift together the SELF RISING flour, sugar, and salt. Using the large holes on a box grater, grate the shortening and butter into the dry ingredients. Toss gently to evenly distribute the fats. Stir in heavy cream and buttermilk until the mixture becomes a very thick, wet batter (cottage-cheese texture, according to Shirley.)
Spread the ALL-PURPOSE flour into a shallow pan. Roughly divide the batter into 6 dough balls. Turn each ball around in the flour, dust off excess, and pat into the biscuit slots (there will be one empty one). (I roll the dough into a ball then just mash it flat on cookie sheet,)
Bake the biscuits until they are light golden brown, about 17 20 minutes. Generously brush the hot biscuits with melted butter. Allow to cool in the pan for a few minutes, then remove with a small offset spatula or knife. Get 粗m while you can!