I love, love, love this recipe, and if you love biscuits and gravy, you will love it too.
*Key point! The less you handle the dough, the better, so don’t over stir when mixing and absolutely no kneading like bread. Handle the dough as little as possible.*
4 Cups of All Purpose Flour (Don’t forget to keep some out to dust the counter or board at cutting time!)
1/2 Teaspoon of Baking Soda
2 Tablespoons of Baking Powder
1 Teaspoon of Salt
12 Tablespoons of COLD butter cut into chunks
2 Cup of Buttermilk (If you don’t have Buttermilk, add 1 Tablespoon of vinegar to a cup of milk and let stand for a few minutes.)
Combine all the dry ingredients into a bowl and add in the chunks of butter. Mix into the flour with a pastry cutter or a potato masher. Using your hands might work, though because the butter is hard, a tool is better. The mixture should look like coarse meal once it’s fully combined. Add in the milk and mix only until all the dry is combined. Empty bowl onto floured board or counter and press out (or pat with fingers) the dough until it’s about an inch thick.
These won’t rise when you bake them, so if you want them thicker, then don’t spread them out as thin. Cut with your biscuit cutter or a round glass. Place on cookie sheet or I love to use cast iron skillets. Bake at 450 degrees for 10-12 minutes *If you want to make extra and freeze, they are perfect for freezing. To warm again once frozen, bake at 450 degrees for 20 minutes.
*Can be made with any type of breakfast sausage—turkey, pork, or venison.*
1 Pound of Ground Protein
1/3 Cup of Flour
2 1/2 Cups of Milk
1/2 Cup of Heavy Whipping Cream
After browning the meat until there isn’t any pink left, drain any fat rendered and return to the skillet. Season meat with salt, pepper, onion powder, garlic powder, and last but not least, Creole seasoning. I love Creole seasoning, and I use it in a lot of recipes to add amazing flavor. Unfortunately, I don’t measure my seasonings. I sprinkle it on, taste, and add as necessary.
After the meat is fully seasoned add the flour little by little to the meat, stirring constantly to keep from the flour sticking to the bottom of the skillet. Once you’ve added in all the flour, pour in the milk and heavy whipping cream. Simmer for about 12 minutes or until the gravy is thick and delicious.
Serve over the hot, fresh out of the oven biscuits and you have an amazing, homemade, comforting breakfast, lunch, or dinner.