Perfect Biscuits with Sausage Gravy

September 2014 102I can’t believe it’s November.  November!  Where did all the time go?  Can you believe the weather?  One day it’s nice, the other day it’s cold.  Ugg.  One thing is for sure, now is the time to break out all of the heavy, warm foods that make winter tolerable (for me).  And biscuits with sausage gravy tops my list.

When I first got married 12 years ago, I learned a lot of things about my new husband.  I learned that he can’t stand the site of a messy house, that he doesn’t care what I fix for dinner, he doesn’t like ketchup in his chili (a childhood staple for me), and that his mom made great biscuits growing up.

I on the other hand, had never made biscuits up to that point in my life.  Growing up in a family that is obsessed with food, I was intrigued and excited to find out what made his mom’s biscuits so amazing.  When we visited his parents, I made sure to get up early to witness his mom’s biscuit making, only to discover that it involved a box of Bisquick.  Surprised?  I was.

That’s when I also discovered that not only are biscuits made from Bisquick in his childhood home, but that the Schwan’s man made routine visits, and that Hamburger Helper made weekly appearances.

Of course, there is nothing wrong with any of this, it was just shockingly different than how I was raised.  Who knew food was such an integral part of our beings?

So I set off to scour cookbooks for the best biscuits.  For years we hand rolled biscuits and they were good.  But they weren’t these biscuits.

These biscuits – while unusually shaped due to the loose batter, are light and fluffy, buttery and soft.  These are my family’s favorite biscuits.  They’re the perfect canvas for butter and jam, sausage gravy, apple butter, or whipped cream and fresh strawberries.

And because the method for these biscuits is a bit unusual, I’ve included a few photos for reference.

Perfect Biscuits Adapted from Bakewise

2 cups self-rising flour (I use White Lily)*

1/4 cup sugar

1/2 teaspoon coarse kosher salt

1/4 cup shortening

2/3 cup heavy cream

1 cup buttermilk

1 cup all purpose flour, for rolling biscuit dough in

3 Tablespoons salted butter, melted

Preheat the oven to 425 degrees.  Spray a round 9 inch cake pan with nonstick spray.  Set aside.

Place the 1 cup of all purpose flour onto a plate and set aside.

In a medium bowl, whisk together the self-rising flour, sugar, and salt until combined.  Cut in the shortening – I use a large fork for this, until the mixture looks coarse.

Stir in the heavy cream, then add the buttermilk – the mixture should look like cottage cheese (the photo below).

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Then using a Zeroll Disher – 2.07 ounce, scoop a ball of dough onto the bed of 1 cup of all purpose flour.  Coat the dough in the flour.

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Place the floured dough into the prepared baking pan.  Continue with the rest!

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This is what it should look like when you’re done!

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Bake the biscuits for 25 minutes.  Then brush with melted butter right after they come out of the oven.

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Serve topped with sausage gravy!

Sausage Gravy

your favorite uncooked sausage, 2 patties/links with the casings removed

1/4 cup butter

1/4 cup flour

2 cups whole milk

salt, to taste

freshly ground pepper, to taste

In a large saucepan, brown the sausage and chop it into pieces with a wooden spoon.  Once the sausage is completely cooked, add the butter and stir until melted.  Then stir in the flour until it looks like a thick paste.  Slowly add a little milk at a time, stirring after each addition to incorporate the milk completely (which helps prevent lumps).  Continue until all the milk has been incorporated, add salt and pepper.  Heat until thick and bubbly – taste and adjust seasonings, and add more milk if necessary to thin out.

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