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Biscuits

biscuits.jpgFluffy biscuits.  Who doesn’t like them?  There are a few tricks to make those biscuits bigger and fluffier whether you are using a pre-packaged biscuit mix or one from scratch.  Handle your dough as little as possible, do not knead the dough, just bring it together and pat it out to the thickness you want to make the biscuits.  And lastly, the liquid.  Measure out the required amount of liquid, and add it a bit at a time.  Sometimes you will need all the liquid, others only a portion of it.  You will see the dough pull away from the sides and come together when you have the proper amount.  On this particular baking I only used 3/4 of the liquid.  Have fun with biscuits.  Add cheddar cheese or bacon.  Top them with your favorite summer jams.  Or who doesn’t like biscuits and gravy?  I do, I do!

Baking Powder Biscuits

2 cups all -purpose flour
1 Tablespoon baking powder
1 teaspoon salt
1 Tablespoon white sugar
1/3 cup cold butter cut into small pieces
1 cup milk

Preheat oven to 425 Degrees F

In a large bowl, whisk together the flour, baking powder, salt and sugar. Cut in the butter until the mixture resembles coarse meal. Gradually add milk, stirring until the dough pulls away from the bowl.

Use your hands to bring the dough together and flatten. Pat the dough to thickness of 1/2-1 inch depending on desired thickness. Remember, don’t handle too much! Use a cup or a cutter to make biscuits. Place biscuits on ungreased baking sheet.

Bake for 13-15 minutes in the preheated oven or till edges begin to brown.

Sausage Gravy

Grab your favorite ground sausage, whether it be Jimmy Dean, a butchers blend or the meat counter variety and crumble into a medium sized sauce pan. Cook until browned and cooked through. Leave the drippings in pan. Add approx. 3 Tablespoons of flour to cooked meat, and cook for 1 minute longer. Add milk a little at a time, stir until thickened. (approx. 3 cups ) Simmer at low on stove for 5 minutes.

Serve on top of biscuits.. MMMmmMMMmmm Good!

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About heylaydee

An average cook, an enthusiasm for experimenting and trying new things, is the reason for this blog. That and I found myself in the “empty nest” syndrome and needed an outlet. So I picked up the camera that was collecting dust, got out the pile of recipes, contacted friends and family for their favorites and starting cooking again. What could be better than a glass of wine, a hot stove, and creativity? Come along for the ride. I will be blogging about food, family, and anything else that inspires me.

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