Biscuits and Gravy
This recipe always transports me to memories of the wonderful camping trips my family has taken. It is one that we never fail to make for breakfast over an open campfire during camp outs. I thoroughly enjoy campfire cooking. Being able to get out my cast iron and put it to good use – makes me feel like I am a pioneer living off the land (which tickles the fancy of this history lover). Even if my heated and air conditioned camper is only a few feet away (lol). When I am making this recipe at home, I get out my large cast iron pan for making the gravy (same as I would over a campfire), and the biscuits go on a sheet pan in the oven (unlike inside a cast iron dutch oven over the campfire). I hope whether you try this recipe over a open fire or in the comforts of your modern kitchen, it provides you with the same warmth and happiness it does for my family.
2 cups flour
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons butter
2 tablespoons shortening
1 cup buttermilk (fresh or powdered prepared per package instructions)
1 1/2 pound bulk breakfast sausage
3-4 tablespoons flour
3-4 cups milk
salt and pepper
For the biscuits: Preheat oven to 375°F. Combine the dry ingredients in a large bowl. Rub the butter and shortening in the dry ingredient mixture until it looks like crumbs. Make a well in the center and pour the buttermilk in the center. Stir just until the dough comes together – it will be sticky. Turn the dough out onto a floured surface. Dust the top with flour and fold over on itself 5-6 times. Press out into a 1 1/2-inch thick round. Cut out biscuits with 2-inch cutter, and place just touching on a baking sheet. Reform scrap dough and continue cutting. Bake 20-25 minutes or until golden on top.
For the sausage gravy: While the biscuits cook in the oven, place sausage in a deep skillet and brown. Sprinkle with flour and continue to cook 2 minutes. Slowly add in milk to desired consistency. Salt and pepper to taste.
*Biscuit recipe from Alton Brown’s Southern Biscuits via foodnetwork.com
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