Buttermilk Biscuits And Country Gravy Recipe 455 Recipes

CLASSIC SOUTHERN BUTTERMILK BISCUITS

Steps:

• Preheat the oven and set up: Preheat the oven to 475°F. Place a little flour in a shallow dish and keep it next to your dough.

BUTTERMILK BISCUITS AND COUNTRY GRAVY RECIPE - (4.5/5)

Steps:

• Preheat the oven to 450 degrees. In a medium bowl, combine the flour, sugar, baking powder, baking soda and salt. Cut in the shortening with a fork or use your hands until it looks like cornmeal. Add the milk, a little at a time, stirring constantly until well mixed. Turn the dough out onto a lightly floured surface. Knead lightly two or three times. Roll out the dough with a floured rolling pin to 1/2-inch thickness. Cut with a 2-inch cutter. Place the biscuits in a greased iron skillet. Gently press down top of biscuits. Brush the biscuits with half the melted butter. Bake for 14 minutes or until golden brown. Brush the hot biscuits with the remaining butter. Split the biscuits in half and ladle milk gravy over the hot biscuits. GRAVY Heat bacon drippings in a cast iron skillet. Add the flour and whisk until smooth and bubbly about 1 minute. Add the warm milk slowly and bring to a boil. Reduce the heat to a low simmer and stir, until thickened, about 5 minutes, adding milk as necessary to control the thickness. Season the gravy with salt and pepper. Serve hot over biscuits. NOTE: Add some crumbled fried sausage to the gravy for a real treat!

BUTTERMILK GRAVY

Steps:

• Heat bacon drippings in a skillet over medium heat. Add flour and whisk until well combined and bubbly, about 1 minute. Pour in buttermilk gradually and bring to a boil, about 3 minutes. Reduce heat and simmer, whisking constantly, until thickened and smooth, 2 to 3 minutes.
• Stir in chicken bouillon, salt, and pepper. If gravy is too thick, whisk in more buttermilk until you reach your desired consistency. Serve immediately.

BUTTERMILK BISCUITS WITH SAUSAGE GRAVY

Steps:

• Preheat the oven to 500 degrees F.
• In a bowl, combine 1 1/2 cups of the all-purpose flour, the whole wheat pastry flour, baking powder, salt and baking soda. Using a pastry cutter or two knives, cut the butter into the flour mixture until it resembles coarse meal. Combine the buttermilk and 1 tablespoon of the oil. Pour the buttermilk mixture into the flour mixture and gently mix until just combined.
• Turn the dough out onto a lightly floured surface. Knead lightly using the heel of your hand to compress and push the dough away from you, and then fold it back over itself. Give the dough a small turn and repeat eight or so times. (It's not yeast bread; you want to just barely activate the gluten, not overwork it.) Using a lightly floured rolling pin, roll the dough out 1/2 inch thick. Cut out rounds of dough with a 1 1/2-inch round cutter dipped in flour; press the cutter straight down without twisting so the biscuits will rise evenly when baked.
• Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the sausage and sprinkle with salt and pepper. Using a wooden spoon, break up the meat into small pieces. Cook until lightly browned, 3 to 5 minutes. Pour off any excess rendered fat. Add the onions and cook until clear and translucent, 3 to 5 minutes. Add the remaining 1/4 cup all-purpose flour and stir to combine and coat. Add the milk and season with salt and pepper. Bring to a boil and then reduce the heat to simmer. Let cook, stirring occasionally, until thick, about 5 minutes. Taste and adjust for seasoning with salt and pepper.
• Meanwhile, place the biscuits on an ungreased baking sheet about 1 inch apart. Bake until golden brown, 8 to 10 minutes. Transfer to a rack to cool just slightly. Split and serve hot with the sausage gravy.

COUNTRY SAUSAGE GRAVY AND BUTTERMILK BISCUITS

Steps:

• Before you get started, get your biscuit's on a pan following the pkg. directions.
• While your sausage if frying up, put your biscuits in the oven, by time your done make this, your biscuits will be done, and nice and hot.
• In a large frying pan, brown your sausage and break it up with a snake potato masher or fork.
• Once it is nicely browned, pull sausage to the sides of the pan so that the drippings drain into the middle.
• Spoon a 1/2 cup of the flour into the drippings and mix good till it's nice and brown, add a little more flour if need be.
• Once you have the flour browned, start folding in the sausage.
• Mix 2 cups water with 1 cup milk and stir together.
• Start slowly pouring the milk and water mix into the the sausage mixture,.
• Only pour what you need to get a nice consistency.
• (Tip): if you need to add more flour after the milk and water have been added, you need to add the flour to a little cool water, stir till smooth, then add that to your sausage mixture, otherwise like any other gravy, you will get flour lumps.
• Use your judgement on adding more milk or water to your taste.
• * Don't forget: heat of flame must be at least Medium High heat so that the flour will expand and smooth out.
• Once you get it to how you like it, turn your heat down, you don't want to burn your gravy. AND -- the gravy will thicken as it sits, so don't make it too thick.
• Add salt and pepper and a teaspoons of sage. (the sage is to your taste also, but we've been using it since I was born., and it just makes it wonderful. If you like Bob Evans sausage gravy, you love this even more).
• Pour over freshly baked buttermilk biscuits -- or your own.
• ( but if your making your own, make them first before you even think of making this gravy).
• Enjoy!