Southern Homemade Bisquits And Gravy Recipes

Steps:

• FOR THE BISCUITS:.
• Wash Hands.
• Sift flour into a medium or large mixing bowl. Shake the bowl side-to-side lightly to even out the flour.
• Beat the eggs slightly to blend yolks and whites.
• Combine oil and egg with half the buttermilk and pour into the flour. Mix thoroughly with a large spoon or fork, or use your hand to squeeze the dough through your fingers, until the dough is well blended.
• Add the remaining buttermilk, a little at a time, blending into the dough after each addition, until the right consistency is achieved.
• The dough should be just firm enough to form into balls but light enough to slump slightly when placed onto the baking sheet. Experience will enable you to tell from the feel of the dough. If dough is too light, add flour, 1 tablespoon at a time, mixing thoroughly each time, until the dough is the right consistency. If dough is too dense (stiff), add buttermilk, 1 tablespoon at a time, blending well into the dough after each addition, until the dough is the right consistency.
• Clean the dough off your hands, then rinse and dry them. Flour the palms and fingers of both hands to prevent the dough from sticking to them.
• Pinch off a handful of dough roughly 2/3 the size you want your biscuits to be and roll it between your hands in a circular motion, using just enough pressure to form a ball. Shaping the dough will flour the outside of the biscuit.
• Place the ball of dough onto an ungreased baking sheet and press down with fingers just enough to flatten the dough slightly and form the biscuit shape. Repeat, flouring hands after each dough ball is formed and placing biscuits about 1/2-inch to 3/4-inch apart, until all the dough is used up.
• Cathead Biscuits.
• For cathead biscuits, use about half again as much dough for each biscuit as you would use for regular size biscuits, leaving them thicker than for regular biscuits. Place cat-head biscuits about 3/4-inch apart on the baking sheet.
• Place the pan of biscuits as close to the vertical center of the preheated 350-degree oven as your rack guides will allow and bake for 20-30 minutes. Check biscuits after 20 minutes and periodically thereafter until done. Biscuits will be done when the tops are golden brown. Cathead biscuits will take longer to bake. The lower edges of the biscuits may be slightly lighter than the center.
• Remove biscuits from oven when done. Serve hot.
• Makes 8 to 10 biscuits, or 4 to 5 cathead biscuits.
• FOR THE GRAVY.
• Mix evaporated milk and water and set aside within reach.
• In a large, cast iron skillet, combine oil (or meat fat), flour, salt, and pepper.
• Over medium-high heat, stir in flour until blended with oil. With a fork, tines flat against the skillet's bottom, stir the mixture constantly, using a back-and-forth motion, until it begins to brown very slightly. Do not allow the flour to scorch or burn.
• When flour has browned slightly, pour in milk, all at once, stirring constantly.
• Continue to stir, scraping the bottom of the skillet as you stir, in the manner previously described, to keep flour and milk from scorching and to keep lumps from forming. Bring to a boil, stirring constantly.
• As soon as the mixture boils, marked by a sudden foaming up of the mixture, reduce heat to medium so that mixture simmers but does not boil over. Briefly lift pan from heat if necessary to keep contents from boiling over. Don't forget to use a pot holder to avoid being burned.
• Continue to stir vigorously, as described above, until gravy achieves desired thickness, usually within a minute or two after boiling. When the gravy is the desired thickness, immediately remove from heat. Serve from the skillet or pour into a serving bowl.
• Add additional salt and pepper if needed.
• Serves 4.

Steps:

• Combine the dry ingredients. Knead in the butter.
• Add buttermilk and knead on a floured surface. Make sure you only knead it just enough to get the dough together. Do it gently so the flour doesn't develop gluten which will cause your biscuits to be tough.
• Flatten the dough with the ball of your
• fist. Use a glass to cut out your bisquits. Don't make them too tall or the outside may get crusty while the inside is still too doughy.
• Cook them in a 350 degree oven on a greased cookie sheet and then get started on the gravy straight off.
• Fry up the sausage until it's thoroughly cooked. Remove the sausage with a slotted spoon.
• Don't drain the grease. You'll need it to make the roux. You should have about 2 tablespoons of rendered fat. Add the butter and melt it. Then add the flour a little at a time over medium heat, constantly whisking.
• Cook for about 2-3 minutes. Now start adding the cold milk a little at a time, whisking incessantly.
• Toward the end of the milk add the sausage back inches When it's nice and thickened up add salt and pepper to taste.
• Cut the biscuits in half, pour the gravy over them, and enjoy! We're talking breakfast heaven here!

Steps:

• Preheat oven to 500 degrees F.
• In a mixing bowl, cut the shortening into the Self-Rising Flour with a pastry blender or fork or your fingertips until it resembles coarse crumbs.
• Blend in buttermilk with fork just until the dough comes together. The dough will be sticky.
• Turn the dough onto a lightly floured surface. Knead gently by folding the dough 8 to 10 times.
• Press into a circle that's 1 inch thick.
• Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Do not twist the cutter until the dough has been cut all the way through (twisting the cutter will cause the biscuits not to rise straight up.
• Place the biscuits on baking sheet so that they barely touch. Gather up the scrap dough, press it into a circle, working it as little as possible and continue cutting until all dough has been used.
• Bake 8 to 10 minutes or until golden brown.
• In a large heavy skillet (preferably cast iron), brown the sausage breaking it up with a spatula over medium high heat. Do not drain.
• Add the shortening, flour, salt and pepper.
• Cook stirring constantly until flour begins to brown.
• Slowly add milk while continuing to stir.
• Bring to a boil, reduce heat to a simmer and cook for one minute stirring occasionally. As the gravy cools it will thicken so if you want thinner gravy, add a little more milk.
• Cut the biscuits in half and pour the gravy over the biscuits.
• If you want just a plain milk gravy recipe, form the sausage into patties and brown. Remove them from the skillet to use to make sausage biscuits and continue the recipe the same way.
• I hope you enjoy this southern biscuits and gravy recipe!

Steps:

• Mix flour and shortening in a mixing bowl.
• Using a pastry blender or a fork, cut in shortening until mixture resembles coarse crumbs.
• Add buttermilk and stir.
• Start out with a little and add more as you need.
• The dough should be wet and gummy.
• THEN, sprinkle a little flour on top and work it in with your hands.
• Then flip the dough and do the same on the other side. Continue to do this until the dough isn't sticky on the outside, it doesn't take much.
• Then flour your hands and take a small amount of dough and roll it into a ball, then place on a greased cookie sheet or baking pan and flatten slightly into a biscuit shape. When you've finished with the dough, b ake the biscuits in a 400 degree oven for about 10 minutes, just until they start to brown, then take them out and preheat the broiler, and then stick the biscuits back in until they are brown.
• You can brush them with melted butter if you like. This may take some practice, but after a few times you will know what the consistency of the dough should feel like. I hope this works for you.

Steps:

• Place flour into a dry non-stick frying pan over medium heat and cook until light brown.
• Stir continually to prevent flour from burning.
• Pour into a glass bowl and set aside to be used later.
• (Browing the flour will keep it from lumping when added later) Cut bacon into 1/2" pieces and place into large pot or Dutch oven.
• Fry bacon until crispy.
• Pinch sausage into small pieces and add to bacon.
• Continue frying until sausage is completely cooked.
• Add sage and butter and stir in completely until butter is melted.
• Add browned flour a few tablespoons at a time and stir until liquid becomes pasty (you may not need all of the flour).
• Pour in milk slowly, bring to a slow boil and contiue stirring until gravy thickens.
• Add black pepper to taste.
• You may also add a pinch or two of crushed red pepper flakes if you want the gravy to be more zippy.
• Serve over buttermilk biscuits prepared per package instructions.