Buttermilk Biscuits And Country Gravy Recipe 455

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!

COUNTRY GRAVY

Steps:

• Cook sausage or bacon reserving drippings. Add drippings to frying pan along with flour and mix well with spoon. Cook this until well blended and begins to boil in pan.
• Add milk all at once and cook until boils. Boil for about five minutes until reaches thickness desired. Watch closely because gravy will boil over on stove if you don't continue stirring. Add salt and pepper to taste. Can crumble sausage or bacon into gravy if desired.

BUTTERMILK BISCUITS WITH SAUSAGE GRAVY

Steps:

• Preheat oven to 400 degrees. Line a sheet pan with parchment paper.
• In a medium bowl mix together the flour, baking powder, baking soda, and salt. Mix in the butter with a pastry cutter or a fork until mixture resembles coarse meal. Add the buttermilk and stir until the dough comes together in a ball.
• On a lightly floured surface, gather the dough into a bowl and knead gently 6 times. Pat dough to about 1/2 inch thick. Cut dough into three inch rounds with a lightly floured cutter. Place on the prepared baking sheet about 2 inches apart. Brush with buttermilk.
• Bake until golden brown, about 15-20 minutes. Transfer to a wire rack to cool.
• While the biscuits are baking, prepare the gravy. Brown the sausage in a large saute pan set over medium high heat. Transfer browned sausage to a paper towel to drain.
• Reduce heat to medium low and add butter and flour to pan and whisk together with remaining sausage drippings. Slowly add the milk a little at a time while whisking constantly, scraping bottom of pan with whisk to removed browned bits. Continue to cook, while whisking often, until gravy has thickened. Stir in salt and pepper and sausage. Simmer for about 5 minutes. Add additional salt and pepper to taste.
• Serve warm biscuits with the gravy. Store leftover gravy in the fridge for up to 5 days. Store biscuits in an airtight container at room temperature for up to 3 days.

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!

FLUFFY SOUTHERN BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 450°F and line a baking sheet with parchment paper.
• Sift together the dry ingredients in a large mixing bowl.
• Cube the butter or shortening then cut it into the dry ingredients using a pastry blender or pulse in a food processor. Cut until it becomes crumbly and resembles peas.
• Mix in 1 cup cold buttermilk, just until the crumbs are thoroughly moistened. Add up to 1/4 cup additional buttermilk, if needed. The dough shouldn't be overly wet but, slightly sticky.
• Roll or pat out on a lightly floured surface about 3/4-1 inch thick. Cut into rounds using a 2-inch cookie cutter dipped in flour. Do not twist the dough with the cutter. Cut the dough, then lift the cookie cutter up. Re-roll any scraps and repeat.
• Place biscuits 2 inches apart on the baking sheet. Brush the tops with melted butter or heavy cream.
• Bake biscuits at 450°F for 13-15 minutes until lightly golden and puffed.
• Brush with melted butter after removing from the oven. Serve immediately.

BUTTERMILK BISCUITS AND PEPPER GRAVY

Steps:

• Pre-heat oven to 425°F.
• In a medium sized bowl, add flour and shortening.
• Cut in shortening until it looks like coarse breadcrumbs.
• Add buttermilk and stir until soft dough forms.
• Pour onto a board floured with 1/3 cup flour.
• Roll into a ball and lightly knead for about 5 minutes.
• Gently pat out dough until about 1/3 inch thick.
• Using a 1 1/2 to 2 inch round biscuit cutter, cut out biscuits.
• Re-knead remaining scraps to make more biscuits.
• Place on ungreased cookie sheet, about an inch apart.
• Bake at 425°F for 15 to 20 minutes or until desired color is reached.
• For gravy:.
• In a medium sized skillet, melt shortening until hot but not smoking.
• Add 1/3 cup flour and stir until it looks like a paste.
• Add 1/2 cup milk; stir until smooth.
• Add rest of milk, stirring with wire whisk constantly until all lumps are gone.
• Add salt and pepper to taste.
• Turn off heat and let sit for 5 minutes to thicken.

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.

COUNTRY FRIED STEAK WITH BUTTERMILK GRAVY

Steps:

• After pounding steak, season with salt and pepper then dredge in flour.
• Place oil in a large skillet and heat on medium-high.
• Brown steak in oil.
• Add onion and cook until tender.
• Add water and buttermilk and stir.
• Lower heat to medium-low and cook steak, covered, until tender, about 1 hour.
• Stir occasionally.
• The"gravy" will look as if the buttermilk and water are separating at this point.
• Do not be concerned.
• When the cheese is added, everything blends together to make a delicious gravy.
• Just before serving, add cheese and stir to melt.