Cream Biscuits (from Americas Test Kitchen)
Bake the biscuits
immediately after cutting them; letting them stand for any length of time can
decrease the leavening powder and thereby prevent the biscuits from rising
properly in the oven. (Bolded amounts for 2 C cream.)
2 cups (10 ounces) flour (2 2/3 Cups)
(1 C 10-grain flour, 1/2 C unbleached all-purpose flour and 1/2 C wheat flour)
2 tsp evaporated cane juice sugar (2
2/3 tsp)
2 tsp baking
powder (2 2/3 tsp)
½ tsp sea salt (2/3
tsp)
1 ½ C heavy cream
(2 Cups) If we have some from the local cow, we will use it.
- Adjust oven rack to upper-middle position and heat oven to 425 degrees. Line baking sheet with parchment paper. (I just use my round stone.)
- Whisk together flour, sugar, baking powder and salt in medium bowl. Add cream and stir with wooden spoon until dough forms, about 30 seconds. Transfer dough from bowl to countertop.
- Cut biscuits into rounds. Place rounds on parchment-lined baking
sheet or stone and bake until golden brown, about 15 minutes. Serve immediately.
Sausage Gravy
1 lb Jimmy Dean natural sausage
4 T butter
1/2 C all-purpose flour
4 C whole milk
Seasonings:
Salt
Pepper
onion powder
garlic powder
Brown the sausage, do not drain. Jimmy Dean only puts off a little bit of fat and it is needed to flavor the gravy and help in making the roux.
Push the sausage to the edges and melt the butter in the center of the pan and then sprinkle on the flour.
Stir it around and then pour in the milk.
Keep mixing it until it comes to a boil and thickens.
Turn it to low and add seasoning to taste. I can't really give measurements on this because my hubby makes the gravy and he doesn't measure them. He just sprinkles it on and then tastes it.
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