12/9/2023 0 Comments Biscuits and gravy recipe![]() ![]() And keep stirring constantly to make sure it’s smooth. Go ahead and slowly start adding in the milk (warm milk works better here). Go ahead and stir this into the grease really well until you have a decent consistency of roux. sift a little flour into the grease and go to stirring and mashing it with a spatula ( this is my favorite gravy making spatula here). Once the grease is hot enough (drop a couple drops of flour in and if it sizzles it’s hot enough). I start out with some good bacon grease, let it get hot. You can use any meat grease, bacon or oil to start, But I think bacon grease makes the best gravy! We just made it until it was the right consistency, well today your in luck cause down below we have an actual recipe. It was just grease, flour and milk or cream… whatever you got. Now folks when I was growing up, I was never taught to use a recipe to make gravy. ![]() Now at this point you can lightly brush them with melted butter and serve… but we ain’t through yet! We got to have some goodness to go over top of these! GRAVY TRAIN Slap them in an oven and bake for 10-15 minutes or until light golden brown. With this amount of dough you should get about 15 biscuits. Once you have this first batch cut, go ahead and just kind of mash it back together but not too much because an over worked biscuit is a dry biscuit. CUTTING UPĪt this point you can take a biscuit cutter, (or an old green chile can works great), cut them out and place on a greased baking pan, cast iron skillet or Dutch oven close together. After this you can either flatten it out by hand or roll it out to about 1/2-inch thickness. Slowly add in a little flour at a time by hand until it’s just dry enough to stay together but doesn’t to stick to you hands.Īt this point you can go ahead and flour up a board and go to kneading this dough for about a minute, just keep rolling it over getting it all good and incorporated into itself, mashing that butter all up in there. Mix all this in with the dry ingredients and kinda stir it in together. We will then add in our buttermilk or in case you don’t have any on hand, you can substitute: Buttermilk substitute: 1 tablespoon lemon juice or vinegar with 1 cup of regular moo juice (milk). Now at this point I like to take one cackleberry (thats an egg folks), I like to whip it up just enough to get it a little liquified. You can also use a fork to crumb this butter up, but you don’t want it fine like cracker crumbs. You will want a pie crumb cutter to break the butter pieces up, but we want to leave it in big enough chucks to make these biscuits have that oh so buttery flakey taste. For this we are going to use a stick and a half of thinly sliced butter. This butter has to be chilled, it can’t be soft. My next tip in this recipe is one of my favorite ingredients, butter. This is going to really give those biscuits a jump because remember I said there is no rise time in this recipe. ![]() When you add all your dry ingredients together (sugar, salt, baking powder) one of the most important is cream of tarter. Don’t get the cheap stuff! My favorites are King Arthur or Peter Pan, they always do me right in any kind of conditions. I’ve used a lot of different types and no matter what I’m making, I typically always use an all-purpose flour, that way you don’t have to have a bunch of different types laying around the house. But I’ll tell you right off, the best thing about these biscuits… there’s no rise time! FLOUR IS KINGįirst thing folks is you want to start with some good flour, it is a staple you have to have. That’s right we are going to slather them with some good white gravy with sausage. Today we are making up some Old Fashioned Biscuits and we aren’t leaving them topless. ![]()
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