Sunday, October 18, 2009

Ranch Style Biscuits and Gravy

Serve this wonderful Ranch-style gravy over hot split and buttered buttermilk biscuits. Biscuits with gravy make a great breakfast with fresh fruit, or serve along with a complete breakfast.

Sausage Gravy
· 8 ounces breakfast sausage
· 2 tablespoons shortening or lard
· 3 tablespoons flour
· 1 1/2 to 1 3/4 cups milk
· salt and pepper, to taste
· dash cayenne pepper, optional
Cook sausage in a medium skillet over medium-low heat, stirring and breaking up with a spatula. With a slotted spoon, removed the browned crumbled sausage to a paper towel-lined plate. Add 2 tablespoons shortening, vegetable oil, or lard to the drippings in the skillet. Add flour, stirring until blended and bubbling. Gradually add 1 1/2 cups milk; continue stirring and cooking until thickened and bubbly. Add the crumbled sausage. If too thick, add a little more milk. Taste and add salt and pepper. Stir in a dash of cayenne pepper, if desired.
Serve over hot split and buttered biscuits. Serve sliced tomatoes or fresh fruit with these, or serve as part of a bigger breakfast.Serves 4 to 6.

Buttermilk Biscuits
Yield 15
4 cups all-purpose flour
1 tablespoon salt
1 tablespoon baking powder
1/2 teaspoons baking soda
1 cup vegetable shortening, cold, cut into 1/2-inch pieces(can substitute cold butter)
1 1/2 to 2 cups buttermilk, plus additional for brushing
Preheat the oven to 375 degrees F.
Sift together the flour, salt, baking powder, and baking soda. Cut in the shortening using a pastry blender or your hands until the mixture resembles coarse crumbs. Make a well in the center and add 1 cup buttermilk. Using your hands, quickly fold the dry ingredients into the buttermilk until a sticky dough forms. You may need to add more buttermilk.
Turn the dough out onto a floured surface. Gently fold the dough over itself 3 or 4 times to create layers. Press the dough out to 1 1/2-inches thick and cut with a floured 3-inch biscuit cutter.(I just cut my biscuits in squares then there is no wasted dough). Lay the biscuits on an ungreased cookie sheet and brush the tops with buttermilk. Bake for 20 minutes until risen and golden brown.

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