JODIE'S BISCUITS AND GRAVY
This is a fast easy meal, breakfast, or dinner...We like to do this every so often...It is very filling the biscuits I use are my recipe on Jodie's Drop Biscuits...I have been making this for many years...You can use ground sirloin, or sausage, or ground turkey..or chipped beef cut into small pieces...
Provided by JoSele Swopes @JODIE57
Categories Beef
Number Of Ingredients 9
Steps:
- In a skillet I use cast iron (med sz)brown ground sirloin in skillet on med heat using a fork add all spices...Add flour working into meat with a fork causing a paste look..turn up heat to med hi heat pour in milk working constantly with fork around in circles working and scraping the bottom of skillet bringing to the top..add water as needed to thin out gravy..working fast not to lump...Till bubbling
- Pour over biscuit or you can pour on to mashed potatoes.....
- Biscuit Recipe Link https://www.justapinch.com/recipe/jodies-fluffy-drop-biscuits-by-josele-swopes-jodie57
BISCUITS AND GRAVY
Provided by Food Network
Categories main-dish
Time 45m
Yield 2 dozen biscuits
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F.
- Combine cake flour and high-gluten flour in bowl of a stand mixer. Add vegetable shortening, sugar, baking powder and salt. Slowly add buttermilk and mix on low speed with a dough hook for 2 minutes.
- Portion out 2 dozen 4-ounce biscuits. Bake until golden brown, 25 to 30 minutes. Serve hot and fresh with Gravy or as a side.
- Cook breakfast sausage in a large braising pan over medium heat, stirring constantly, until fully cooked, approximately 15 minutes.
- Add butter and let melt. Add flour and cook, stirring slowly, to make a roux. Add milk and cook, continuously whisking, to thicken the gravy. Add chicken base, thyme and pepper and cook, whisking, until gravy thickens, 4 to 5 minutes. Serve as a side or over biscuits.
JODIE'S FLUFFY DROP BISCUITS
These are my fast and easy biscuits..The family loves them, I use this same recipe for my Light and Fluffy Dumplings...they make great Dumplings also...The family loves Gravy on them too.....
Provided by JoSele Swopes @JODIE57
Categories Biscuits
Number Of Ingredients 7
Steps:
- Preheat oven to 400* In mixing bowl place, flour, salt, baking soda, baking powder,salt...Mix
- Add milk, stir till dough is formed all dry ingredients are mixed in...Add cooking oil or bacon grease..
- Stir till ball forms and dough comes away from bowl..If still sticky add a TBSP of flour at a time and mix well...If too dry add a TBSP of milk at a time and mix well till consistency is met...
- Using 2 large tablespoons or soup spoons place spoonful on to foil lined cookie sheet shiny side up..Push off spoon with other spoon...Place in oven and bake approximately 10 to 12 minutes or till golden....depending on Altitude...may have to add more liquid or flour...Serve hot
EASY SAUSAGE GRAVY AND BISCUITS
Hot jumbo buttermilk biscuits with creamy sausage gravy are ready in just 15 minutes for a hearty, family-favorite breakfast.
Provided by JimmyDean
Categories Trusted Brands: Recipes and Tips Jimmy Dean
Time 15m
Yield 8
Number Of Ingredients 5
Steps:
- Bake biscuits according to package directions.
- Meanwhile, cook sausage in large skillet over medium heat 5-6 minutes or until thoroughly heated, stirring frequently. Stir in flour. Gradually add milk; cook until mixture comes to a boil and thickens, stirring constantly. Reduce heat to medium-low; simmer 2 minutes, stirring constantly. Season to taste with salt and pepper.
- Split biscuits in half. Place 2 halves on each of 8 plates; top with about 1/3 cup gravy.
Nutrition Facts : Calories 332.8 calories, Carbohydrate 30.8 g, Cholesterol 24.9 mg, Fat 18.7 g, Fiber 0.5 g, Protein 9.8 g, SaturatedFat 6.1 g, Sodium 718.3 mg, Sugar 7.7 g
BISCUITS AND GRAVY
Steps:
- In a large pot, add sausage and cook until browned and cooked through. Drain grease and add flour to sausage. Cook over medium-high heat until the sausage is well-coated with the flour. Add milk and stir until desired thickness and add salt and pepper, to taste. Serve with biscuits.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
BISCUITS AND GRAVY
This is not the traditional way to make biscuits, but it may become your new technique. Instead of preparing individual drop biscuits, a sturdy dough is spread out into a baking dish over a bed of melted butter. Scoring the biscuit dough allows the butter to seep into the sides as the biscuits bake, creating tall biscuits with crisp edges and flaky insides. They're perfect to soak up a classic Southern gravy, warmly seasoned with sage and nutmeg. This dish tastes like the holidays in the best way possible, while still being light enough for brunch. But if you made it for dinner, we wouldn't blame you.
Provided by Millie Peartree
Categories brunch, lunch, main course
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- Heat oven to 450 degrees.
- Prepare the biscuits: In a medium bowl, using a wooden spoon, stir together flour, sugar, baking powder and salt. Mix together buttermilk and yogurt, add to the dry ingredients and stir to combine.
- Pour melted butter into an 8-inch glass baking dish and place dough on top of melted butter. Using your hands, spread dough evenly across the dish until it touches the sides. (If the dough starts to stick to your fingers, use a little butter on your fingertips to keep it from sticking.)
- Run a knife through the dough to score 9 equal squares. Bake until golden brown at the bottom, 20 to 25 minutes. Brush with more butter on top and set aside.
- While the biscuits bake, make the sausage gravy: Heat a large, deep skillet over medium heat. Add the sausage and cook until browned, about 10 minutes, stirring and breaking up any large pieces with a wooden spoon or spatula.
- Add the onion to the skillet and cook for 5 minutes, stirring occasionally. Add garlic and cook until fragrant, about 30 seconds.
- Stir the flour into the sausage mixture and cook for 1 minute, stirring constantly, until it blends into the sausage fat. (You want to make sure it's cooked enough that the flour taste goes away, but not so cooked that it's toasted.)
- Slowly add the chicken stock and bay leaf, stirring the sausage mixture until combined. Continue cooking for about 3 to 4 minutes, stirring frequently.
- Add the milk and continue stirring. When the gravy begins to simmer, lower the heat to medium-low and cook for 7 minutes, stirring often, until thickened.
- Add black pepper, paprika, cayenne and nutmeg (if using); stir to mix well. Add parsley and sage. Remove the bay leaf. Taste and adjust seasoning.
- Remove the cooked biscuits by cutting them along the scoring lines and using a spatula to pop them out. Slice the biscuits to split them horizontally, then serve the sausage gravy over the open halves.
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