Sunday, 25 November 2012

• Sunday Breakfast - Buttermilk Biscuits with Sausage Gravy

  This is a guest post from Thibeault's Table.
  
  

  Buttermilk Biscuits almost ready for the oven. A thumb indent will allow the biscuits to rise straight up.

  
  

   

  

  Brushed with Buttermilk.

   

  

  As soon as they come out of the oven, I dip the tops in melted butter.

   

  

  My breakfast - Buttermilk Biscuits topped with Sausage Gravy.

   

  

  Moe had his biscuits and gravy topped with poached eggs. The eggs are farm fresh day old eggs.

  Sausage Gravy

  Basic Outline for Sausage Gravy.
  I never measure any of the ingredients.
  

  • Good Quality Bulk Sausage (or sausage links)
  • Butter
  • Garlic
  • Cream/milk ( I also use a combination of Chicken broth and cream)
  • Salt, pepper
  • Flour
  • Fresh sage

  If using links remove sausage from casings.  Saute sausage in butter or oil. Break the sausage up into smaller pieces.
  
  When Sausage is brown add minced garlic. Cook for one minute. Add one to two tablespoons of flour. Cook for 3 or 4 minutes. Add cream and/or milk. Season with salt, lots of fresh ground pepper and minced sage. Simmer for 20  minutes or so  to meld the flavours. Serve over homemade buttermilk biscuits.
  
  Note: If you have any leftover chicken, turkey or pork gravy add it to the sausage gravy.
  
  

  Country Biscuits

  • 2 cups of flour
  • 1 Tablespoon of baking powder
  • 1/2 teaspoon salt
  • 1/2 cup shortening, lard, Crisco or butter (I use butter)
  • 1 cup of milk (cream) or buttermilk
  • if using buttermilk add 1/2 teaspoon baking soda)

  
  Optional. Add a little sugar if you prefer sweet rather than savory.
  
  Mix the flour with the baking powder, and salt. Cut in butter/shortening until it resembles coarse meal. Stir milk or cream in to flour mixture. Mix quickly with fork just until dough starts to come together. Tip out on to lightly floured surface. (Will look shaggy)   Using hands gently pat mixture to flatten. Now fold dough like an envelop. Turn and fold again.  Do this at least three to four times.  The dough is now ready to roll out. This whole step should only take 30 to 45 seconds.   Do not over-handle.  (Folding forms layers which makes for a very flaky biscuit).

  
  Pat out to about 1/2 to 3/4 inch thick on a lightly floured board. Cut with biscuit cutters and place on a parchment paper lined cookie sheet.  Brush biscuits with a little milk or cream and bake for approximately 12 to 15 minutes at 450°F.

  TIP:  Using your thumb push a little dent into the middle of the biscuit.  This helps the biscuit rise straight and prevents it from tipping over as it rises.
  
  If making cheese biscuits add the mustard and cayenne to the dry ingredients and add the cheese after the shortening has been cut into the flour.
  
  Tip: An easy way to cut the butter into the flour is to use a box grater. The large side of the grater makes the perfect size pieces of butter.
  
  Options:
  
  You can use any favorite cheese. Gorgonzola and other blue cheeses are wonderful with the addition of black pepper. Cheddar cheese is good with chives or green onions. Sometimes I add dry mustard and cayenne pepper. Or bacon or ham.

  NOTE:  If you like the tops to stay soft, dip the biscuits, top side down into melted butter.

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