Inge Leonora-den Ouden wrote:Hi Magdalene, do you have a recipe for 'biscuits and gravy'? This is probably a very American dish, I don't know it ... (biscuits here are some kind of cookies ... )
Buttermilk biscuits- makes 14/16 depending on size I cut mine with a bourbon rocks glass 😂
Ingredients ~
Two quarts AP flour
Tablespoon salt
Half pound butter
Two tablespoons of baking powder
One TEASPOON of baking soda
6 cups give or take buttermilk.
Directions~
Chop butter
Combine flour,salt,butter,baking powder and soda.
Mix well and evenly.
FOLD IN buttermilk, you want a wet dry mix.
Sift some flour out on a butcher block or counter and pour dough mixture out on top of it and flatten, sift a light flour coating and begin to fold into layers making sure to keep the counter sufficiently covered in flour to make sure you have a few dry layers.
I like to take mine and put them in a cake pan pretty tight so that they rise up.
Bake for 20 to 30 minutes at 325degrees Fahrenheit.
Gravy-
Now gravy is going to be a little harder for me to give measurements because I don’t measure when preparing food.
But I prefer to make my rue with Ap flour and bacon/sausages grease with just a little bit of fresh butter. I always prefer unprocessed milk straight from the cow but any works. But nothing will compare to fresh milk. I never replace ole clover girl but she was my first milk cow I ever was solely responsible for her milk was like Cinnamon Toast Crunch incredible. I digress… gravy…….
Ingredients~
12 ounce sausage
3 tablespoons butter
¼ cup all-purpose flour
3 cups whole milk
salt and pepper to taste
Directions ~
Brown sausage in a large skillet (I prefer iron) when completely browned remove as much meat as possible leaving behind all drippings and stuck on sausage pieces.
Stir butter into the pan until melted. Add flour and whisk until smooth. lower heat to medium and cook until light brown, almost continuously whisking the rue. Gradually whisk in milk and sausage. cook until thickened. Season with salt and pepper.
Hint…. When you add the milk…. When you start to notice it thickening, reduce the heat even more and whisk rapidly while adding crumbled sausage…. Do not cook until it’s your desired thickness it will continue to thicken until it has substantially cool when removed from heat.
If you have everything out and make the biscuits first your biscuits and gravy
should finish within 8 to 10 minutes apart!!!
Enjoy 😊 but be careful to many meals of this will have you moving belt loops pretty quickly 😁😂🤷♂️🖤
Hope this helps and is understandable,
Gier
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