BISCUITS AND CHOCOLATE GRAVY
Provided by Virginia Willis
Categories dessert
Time 20m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- For the biscuits: Heat the oven to 500 degrees F. Spray an 8-inch round cake pan with nonstick spray and set aside. In a bowl, combine 2 cups of the flour, the baking powder and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until it resembles coarse meal. Pour in the buttermilk and gently mix until just combined; use enough buttermilk so that the dough is very wet and looks like cottage cheese.
- Place the remaining 1 cup flour in a shallow bowl. Spray a medium ice-cream scoop or tablespoon with nonstick spray. Scoop up some biscuit dough and drop it into the flour. Sprinkle flour over the top and roll the dough gently in the flour. Shake off excess flour and shape the dough into a round. Place it in the prepared cake pan. Continue process until all the dough is used, making 8 to 10 biscuits and pressing them snugly next to each other in the pan. (This will keep them soft and tender.) Bake until golden brown, 12 to 15 minutes. Transfer the pan to a rack to cool just slightly. Serve warm.
- For the chocolate gravy: Meanwhile, in a medium heavy saucepan, whisk together the sugar, flour and cocoa until no clumps of flour or cocoa remain. Whisk in the milk until well combined. Place over medium heat and cook, whisking constantly, until the mixture begins to boil and then thickens like gravy, 5 to 10 minutes. Remove the saucepan from the heat and stir in the butter until it melts. Spoon warm gravy over the warm biscuits and serve the remaining gravy on the side.
BISCUITS AND GRAVY
Steps:
- In a large pot, add sausage and cook until browned and cooked through. Drain grease and add flour to sausage. Cook over medium-high heat until the sausage is well-coated with the flour. Add milk and stir until desired thickness and add salt and pepper, to taste. Serve with biscuits.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
CHOCOLATE GRAVY FOR BISCUITS
Mom never used a recipe, so I had to work this out from watching her cook. If you've never had Chocolate gravy, your family is in for a real breakfast treat! If you have, chances are you haven't had it in years because you couldn't find a recipe. Well here it is for all to enjoy...and you will, time and time again!
Provided by Gerald Norman
Categories Sauces
Time 32m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, mix dry ingredients well.
- Melt butter in a medium sauce pan over medium heat.
- Add dry ingredients, stirring constantly.
- Slowly stir in milk.
- Stir constantly and cook until thickened.
- Add vanilla extract to taste.
- Serve over biscuits.
Nutrition Facts : Calories 456.1, Fat 19.6, SaturatedFat 12.2, Cholesterol 60.4, Sodium 351.8, Carbohydrate 64.4, Fiber 0.6, Sugar 49.9, Protein 8
BREAKFAST BISCUITS AND GRAVY
The best breakfast food by a country mile
Provided by ribeyeguy
Time 1h
Yield Serves 4
Number Of Ingredients 0
Steps:
- Biscuits: Combine and sift dry ingredients. Gently knead in the butter. Add buttermilk and knead on a floured board. Knead gently and sparingly.
- Form a flat mass about 1 1/2 cm high. Cut biscuit rounds with a largish water glass.
- Bake in 200° C preheated oven on parchment paper on a baking tray for 10 mins or until a middle brown colour.
- Saute the Pork mince with 30g of the butter in a small frying pan; add the herbs and spices. Grill the bacon until crispy.
- Take the mince from the frying pan. Make a roux in the frying pan (don't clean it!) using the rest of the butter, the plain flour and the milk. Whisk continuously. It will take about three to four minutes. Make sure all the flour has had time to cook.
- Add the mince to the roux and mix well. Chop the bacon into crumbs and add to the mince/roux.
- Halve the biscuits and pour the gravy onto them. Enjoy!
BISCUITS FOR BISCUITS AND GRAVY
Make and share this Biscuits for Biscuits and Gravy recipe from Food.com.
Provided by Tonkcats
Categories Breads
Time 8m
Yield 20 (2 inch) biscuits
Number Of Ingredients 6
Steps:
- Sift dry ingredients into mixing bowl.
- Measure shortening and cut into flour mixture with pastry blender, two knives or blending fork, until mixture looks like "meal." Stir in almost all the milk.
- If dough does not seem pliable, add the remaining milk.
- Use enough milk to make a soft, puffy dough easy to roll out. Knead on a light floured board.
- Too much handling makes tough biscuits.
- Roll out 1/4-inch thick for thin crusty biscuits and 1/2-inch thick for thick biscuits.
- Place on ungreased cookie sheet, close together for biscuits with soft sides, an inch apart for biscuits with crusty sides.
- Bake 10 to 12 minutes at 450 degrees.
- ANGEL BISCUITS 1 pkg. dry yeast 1/4 cup warm water 2 1/2 cup flour 1/2 teaspoons baking soda 1 teaspoons baking powder 1 teaspoons salt 1/8 cup sugar 1/2 cup shortening 1 cup b uttermilk .
- Dissolve the yeast in warm water and set aside. Mix the dry ingredients in the order given (flour, baking soda, baking powder, salt and sugar), cutting in the shortening as you normally do for biscuits or pie dough.
- Stir in the buttermilk, also the water-yeast mixture. Blend thoroughly and the dough is ready to be refrigerated in a large covered bowl or made into biscuits.
- When you are ready to make the dough into biscuits, turn it out onto a floured board and knead lightly as for regular biscuits.
- Roll out and cut with a biscuit cutter and place in a greased pan.
- Let the biscuits rise slightly (if the dough is cold, it will take a little longer for them to rise than when first mixed) and pop into a 400 degrees oven until lightly browned (about 20 minutes).
Nutrition Facts : Calories 81.2, Fat 3.8, SaturatedFat 1, Cholesterol 0.8, Sodium 332.7, Carbohydrate 10.2, Fiber 0.3, Sugar 0.9, Protein 1.5
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