When I was looking through the fridge this morning wondering what I was going to make after my 2 day "vacation" from cooking (since my monthly menu has gotten a bit messed up) I realized I had almost a dozen eggs that were about to expire and a pound of sausage that I didn't get to use on Saturday. So my first thought was buttermilk biscuits with sausage gravy and scrambled eggs. Only a few problems. 1) No biscuits 2) No buttermilk 3)I have never made biscuits in my life and am frankly a bit scared to. I started looking for a good biscuit recipe on allrecipes.com and found one with a high star rating. It did say to store the dough in the refrigerator overnight, but since I was starting the dough at 10:00 am, that would give my dough 7 hours to sit in the fridge which is technically more than I sleep on one given night. Recipe acquired....check! I put my biscuit making fear aside and harnessed my inner southern gal. Time to get my biscuit on!! YeeeeeeeeHaaaaw!
Buttermilk Biscuits
4 c self rising flour - I have no self-rising flour, but you can make your own by adding 1 1/2 tsp baking powder and 1/2 tsp salt to regular all-purpose flour. So I added 6 tsp baking powder and 2 tsp salt. Crisis averted!
2/3 c cold butter
2 c. buttermilk - I have no buttermilk, but you can make your own substitute by adding 1 tsp white vinegar to 1 cup milk and letting it stand for 5 mins. Second crisis averted. Nothing will stand in my way of biscuits!!
Sausage Gravy
1/4 c butter
1/3 c flour
1/2 tsp salt
1/2 tsp pepper
2 c milk
1/2 lb sausage
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| Sift flour, baking powder and salt into a large bowl. Obviously if you are using self rising you only sift the flour. |
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| Cut in the cold butter with a fork until well incorporated. This step does take some time and I ended up using my hands at the end. |
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| Add the "buttermilk" or buttermilk and mix with a fork until you have a soft dough. |
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| Turn dough onto a floured surface and knead 20 times. I didn't actually count so I may have kneaded anywhere between 15 and 25 times. I wouldn't think this would make much of a difference though. I did notice my dough was pretty sticky because I didn't use real buttermilk (real buttermilk is MUCH thicker). I had to add maybe another 1/4 cup until it stopped sticking to my hands and I really got to knead it correctly. |
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| Wrap dough in plastic wrap and put in fridge overnight (aka all day long for me). |
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| Once dough is ready, turn back out onto a floured surface and roll out with a rolling pin (aka large plastic yellow cup) to about a 1 inch thickness. |
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| This picture shows how hard my Assistant Chef had to work!! And she doesn't even get paid!! |
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| Apparently baking biscuits is fun because Tyler even made a rare cameo appearance to help today! |
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| Assistant Chef and Senior Assistant Chef hard at work. |
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| Once rolled out, use a floured biscuit cutter (aka disassembled uncrustable maker) to cut out the biscuits. |
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| Continue to re-roll out the dough until you have none left! It helps to keep coating the biscuit cutter in flour to prevent sticking. |
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| Place biscuit on an ungreased cookie sheet. Let rest for 5 mins before baking in a 425 degree oven for 12 - 15 mins. I baked them 10 mins. then took them out, brushed to tops with melted butter and baked for another 5 mins. |
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| Melt butter in a saucepan over medium heat. |
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| Add flour, salt and pepper and stir constantly until browned (about 5-10 mins). |
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| Whisk in milk until smooth and continue stirring until desired thickness is obtained. |
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| Stir in browned sausage and remove from heat. |
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| Brenna is getting pretty good at cracking eggs! |
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| Finished biscuits! Yummy! I don't know why I was so afraid of making biscuits. They were so easy and delicious. I will most likely never again buy the nasty refrigerated kind!! |
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| "Buttermilk" Biscuits with Sausage Gravy, Scrambled Eggs with Cheese and Homemade Cinnamon Applesauce I made and canned this past October. |
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| Yummy Biscuits! |
