Recipe: Delicious Biscuits & gravy

Biscuits & gravy. Moist, lightly sweet biscuits are just perfect for breakfast or a cup of tea in the afternoon. This is as close as I could get to the store bakery version. My husband and kids loved these just as much as the store bought biscuits. We make a lactose free version with vanilla soy milk and margarine, but have made the milk variety for others. This simple, made from scratch, butter biscuit recipe from Paula Deen is a Southern favorite for breakfast.

Ingredients include all-purpose flour, cubed butter and milk. Cut in butter with a pastry blender or a fork, or two knives, until crumbly. Line a large baking sheet with parchment paper. You can cook Biscuits & gravy using 7 ingredients and 5 steps. Here is how you cook that.

Ingredients of Biscuits & gravy

1. It's 1 1/2 cup of ground sausage (I use a blue berry sausage from my local butcher).
2. You need 1 tbsp of all-purpose flour.
3. Prepare 1 tbsp of butter.
4. It's 2 cup of heavy cream.
5. It's 2 dash of Tabasco.
6. It's 1 dash of worcestershire sauce.
7. You need 1 packages of store bought or home made biscuits (English muffins if biscuits are unavailable).

In a large bowl, whisk together flour, baking powder, sugar, and salt. Using a box grater, grate butter over the flour. Are biscuits better with butter or shortening? There are some recipes out there that call for shortening (like these fluffy biscuits), however, most call for butter.

Biscuits & gravy instructions

1. In a cast iron skillet heat over medium high heat add in sausage and brown evenly..
2. Add in flour and butter and to pan and create a roux making sure to scrape up bits of sausage stuck to bottom of pan..
3. Add in cream, tobasco, and worcestershire sauce and reduce heat to low and simmer until gravy thickens.
4. While gravy is simmering heat up biscuits or muffins in oven or toaster..
5. Spoon gravy over biscuits and chow down.

Butter provides more flavor than shortening and can create more flaky layers the way butter creates a flakier pie crust. Biscuits are what take us into the kitchen today to cook: fat, flaky mounds of quick bread, golden brown, with a significant crumb Composed of flour, baking powder, fat and a liquid, then baked in a hot oven, they are an excellent sop for sorghum syrup, molasses or honey They are marvelous layered with country ham or smothered in white sausage gravy, with eggs, with grits Tips for Making Biscuits. The secret to excellent biscuits is COLD BUTTER. Many times the biscuit dough gets worked so much that the butter softens before the biscuits even go in the oven. You want to handle the dough as little as possible because we want that butter to stay cold.