Biscuits and Gravy - Revision history

Lee at 05:13, 1 December 2020

2020-12-01T05:13:54Z

Lee at 05:11, 1 December 2020

2020-12-01T05:11:04Z

Lee at 05:10, 1 December 2020

2020-12-01T05:10:32Z

Lee at 20:24, 4 July 2020

2020-07-04T20:24:16Z

Lee at 18:45, 11 November 2019

2019-11-11T18:45:22Z

Lee at 22:27, 20 April 2019

2019-04-20T22:27:56Z

Lee at 22:27, 20 April 2019

2019-04-20T22:27:10Z

Lee: Created page with " From https://www.spendwithpennies.com/biscuits-and-gravy/ SERVINGS: 7 SERVINGS BISCUITS AND GRAVY PREP TIME:30 MINS COOK TIME: 11 MINS TOTAL TIME:41 MINS AUTHOR: SAM..."

2018-11-19T01:28:10Z

Created page with "<poem> From https://www.spendwithpennies.com/biscuits-and-gravy/ SERVINGS: 7 SERVINGS BISCUITS AND GRAVY PREP TIME:30 MINS COOK TIME: 11 MINS TOTAL TIME:41 MINS AUTHOR: SAM..."

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<poem>
From https://www.spendwithpennies.com/biscuits-and-gravy/

SERVINGS: 7 SERVINGS
BISCUITS AND GRAVY
PREP TIME:30 MINS
COOK TIME: 11 MINS
TOTAL TIME:41 MINS

AUTHOR: SAM
COURSE: BREAKFAST
CUISINE: AMERICAN
KEYWORD: BISCUITS AND GRAVY
Buttery, flaky, homemade biscuits topped with a simple sausage gravy. You can also substitute store-bought biscuits.
INGREDIENTS
BISCUITS
• 2 cups all-purpose flour
• 1 Tablespoon baking powder
• 1 Tablespoon granulated sugar
• 1 teaspoon salt
• 6 Tablespoons unsalted butter very cold
• 3/4 cup whole milk cold
GRAVY
• 1 lb sage flavored pork breakfast sausage
• 1/4 cup all-purpose flour
• 2 1/2 cups whole milk
• 1/8 teaspoon crushed red pepper optional
Follow Spend With Pennies on Pinterest

INSTRUCTIONS
BISCUITS
1. For best results, chill your butter in the freezer for 10-20 minutes before beginning this recipe. It's ideal that the butter is very cold for light, flaky, buttery biscuits.
2. Preheat your oven to 425F and line a cookie sheet with nonstick parchment paper. Set aside.
3. Combine flour, baking powder, sugar, and salt in a large bowl and mix well.
4. Remove your butter from the freezer and cut it into your flour mixture using a pastry cutter until the mixture resembles coarse crumbs.
5. Add the cold milk to the flour mixture and use a spoon to stir until just combined (don't over-mix, you don't want to overwork this dough)
6. Transfer the biscuit dough to a clean, well-floured surface and use your hands to gently work the dough together. If the dough is too sticky, add flour until it is manageable.
7. Once the dough is cohesive, fold in half over itself and use your hands to gently flatten. Rotate the dough 90 degrees and fold in half again, repeating this step 5-6 times but taking care to not overwork the dough (this will help give your biscuits flaky layers).
8. Use your hands to gently flatten the dough to 1" thick.
9. Press a 2 3/4" wide biscuit cutter straight down into the dough (making close cuts) and drop the biscuit onto your prepared baking sheet.
10. Repeat until you have gotten as many biscuits as possible and place less than 1/2" apart on baking sheet.
11. Once you have cut as many biscuits as possible out of the dough, gently re-work the dough to cut out another biscuit or two until you have at least 7 biscuits.
12. Transfer to the oven and bake on 425F for 10-12 minutes or until tops are beginning to just turn lightly golden brown.
13. Prepare your gravy while the biscuits are baking.

GRAVY
1. Place sausage in a saucepan and turn heat to medium-high. Cook, crumbling the sausage as it cooks, until no pink remains. Do not drain the skillet.
2. Sprinkle the 1/4 cup of flour evenly over the sausage crumbles and cook a minute longer until the flour is absorbed.
3. Slowly pour the milk into your skillet, stirring as you pour. Add crushed red pepper, if using.
4. Cook, stirring, until mixture is thickened.
5. Once biscuits are finished baking, slice in half, pour gravy over biscuits, and serve!
NUTRITION INFORMATION
Calories: 506, Fat: 31g, Saturated Fat: 14g, Cholesterol: 83mg, Sodium: 797mg, Potassium: 521mg, Carbohydrates: 38g, Fiber: 1g, Sugar: 7g, Protein: 17g, Vitamin A: 10.8%, Vitamin C: 0.6%, Calcium: 21.6%, Iron: 15.3%
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
</poem>

@@ Line 1: / Line 1: @@
-Here's some darn good biscuits and gravy.
+Here's some darn good biscuits and gravy.<br  />From https://www.spendwithpennies.com/biscuits-and-gravy/
-From https://www.spendwithpennies.com/biscuits-and-gravy/
+SERVINGS: 7 SERVINGS<br  />BISCUITS AND GRAVY<br  />PREP TIME:30 MINS<br  />COOK TIME: 11 MINS<br  />TOTAL TIME:41 MINS<br  /> <br  />AUTHOR: SAM<br  />COURSE: BREAKFAST<br  />CUISINE: AMERICAN<br  />KEYWORD: BISCUITS AND GRAVY<br  />Buttery, flaky, homemade biscuits topped with a simple sausage gravy. You can also substitute store-bought biscuits.<br  />INGREDIENTS<br  />BISCUITS<br  />•	2 cups all-purpose flour<br  />•	1 Tablespoon baking powder<br  />•	1 Tablespoon granulated sugar<br  />•	1 teaspoon salt<br  />•	6 Tablespoons unsalted butter very cold<br  />•	3/4 cup whole milk cold<br  />GRAVY<br  />•	1 lb sage flavored pork breakfast sausage<br  />•	1/4 cup all-purpose flour<br  />•	2 1/2 cups whole milk<br  />•	1/8 teaspoon crushed red pepper optional<br  />Follow Spend With Pennies on Pinterest
-INSTRUCTIONS
+INSTRUCTIONS<br  />BISCUITS<br  />1.	For best results, chill your butter in the freezer for 10-20 minutes before beginning this recipe. It's ideal that the butter is very cold for light, flaky, buttery biscuits.<br  />2.	Preheat your oven to 425F and line a cookie sheet with nonstick parchment paper. Set aside.<br  />3.	Combine flour, baking powder, sugar, and salt in a large bowl and mix well.<br  />4.	Remove your butter from the freezer and cut it into your flour mixture using a pastry cutter until the mixture resembles coarse crumbs.<br  />5.	Add the cold milk to the flour mixture and use a spoon to stir until just combined (don't over-mix, you don't want to overwork this dough)<br  />6.	Transfer the biscuit dough to a clean, well-floured surface and use your hands to gently work the dough together. If the dough is too sticky, add flour until it is manageable.<br  />7.	Once the dough is cohesive, fold in half over itself and use your hands to gently flatten. Rotate the dough 90 degrees and fold in half again, repeating this step 5-6 times but taking care to not overwork the dough (this will help give your biscuits flaky layers).<br  />8.	Use your hands to gently flatten the dough to 1" thick.<br  />9.	Press a 2 3/4" wide biscuit cutter straight down into the dough (making close cuts) and drop the biscuit onto your prepared baking sheet.<br  />10.	Repeat until you have gotten as many biscuits as possible and place less than 1/2" apart on baking sheet.<br  />11.	Once you have cut as many biscuits as possible out of the dough, gently re-work the dough to cut out another biscuit or two until you have at least 7 biscuits.<br  />12.	Transfer to the oven and bake on 425F for 10-12 minutes or until tops are beginning to just turn lightly golden brown.<br  />13.	Prepare your gravy while the biscuits are baking.
 BISCUITS
 GRAVY
 -4-20 Note. This comes out fairly bland, tried with Jimmy Dean turkey sausage patties. Consider adding sage or something else
 .	Place sausage in a saucepan and turn heat to medium-high. Cook, crumbling the sausage as it cooks, until no pink remains. Do not drain the skillet.
-.	Sprinkle the 1/4 cup of flour evenly over the sausage crumbles and cook a minute longer until the flour is absorbed.
+.	Place sausage in a saucepan and turn heat to medium-high. Cook, crumbling the sausage as it cooks, until no pink remains. Do not drain the skillet.<br  />2.	Sprinkle the 1/4 cup of flour evenly over the sausage crumbles and cook a minute longer until the flour is absorbed.<br  />3.	Slowly pour the milk into your skillet, stirring as you pour. Add crushed red pepper, if using.<br  />4.	Cook, stirring, until mixture is thickened.<br  />5.	Once biscuits are finished baking, slice in half, pour gravy over biscuits, and serve!<br  />NUTRITION INFORMATION<br  /> Calories: 506, Fat: 31g, Saturated Fat: 14g, Cholesterol: 83mg, Sodium: 797mg, Potassium: 521mg, Carbohydrates: 38g, Fiber: 1g, Sugar: 7g, Protein: 17g, Vitamin A: 10.8%, Vitamin C: 0.6%, Calcium: 21.6%, Iron: 15.3%<br  />(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

← Older revision		Revision as of 18:45, 11 November 2019
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−	Here ~~are some AMAZING flaky biscuits from Cook's Illustrated The Best Recipe. (I made them 4-20-19 and they were perfect!)~~	+	Here's some darn good biscuits and gravy.
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−	~~[[Media:Flaky Biscuits.pdf]]~~
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−	~~And here~~'s some darn good biscuits and gravy.

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← Older revision		Revision as of 22:27, 20 April 2019
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	[[Media:Flaky Biscuits.pdf]]		[[Media:Flaky Biscuits.pdf]]

−	.	+	..
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		+	And here's some darn good biscuits and gravy.

	<poem>		<poem>

← Older revision		Revision as of 22:27, 20 April 2019
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		+	Here are some AMAZING flaky biscuits from Cook's Illustrated The Best Recipe. (I made them 4-20-19 and they were perfect!)
		+
		+	[[Media:Flaky Biscuits.pdf]]
		+
		+	.
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	<poem>		<poem>
	From https://www.spendwithpennies.com/biscuits-and-gravy/		From https://www.spendwithpennies.com/biscuits-and-gravy/