Biscuits and Gravy

For Your Biscuits

2 cups all purpose flour

4 tsp. baking powder

1/4 tsp.baking soda

pinch of salt

3 oz cold butter , diced

8oz buttermilk

Combine and sift the dry ingredients . Gently knead in the butter . Add the butter milk and knead on a floured board just enough to bring the dough together . If is vital that you knead gently and no more than is necessary or you will develop the gluten in the flour and make the biscuits tough. Good biscuits are as much a function of technique as ingredients . Form a flat mass with the dough and cut out biscuits with a biscuit cutter. Don’t make them to high or the outside could become over- browned by the time the inside is cooked. Place them on parchment paper on a sheet tray and then into a preheated 400 degree oven. Start the gravy immediately It should be done close to the same time as the biscuits which is when they are golden in color

For The Gravy;

1/2 pound ground breakfast sausage

2 tbsps. butter

4 tbsps. all purpose flour

3 cups cold milk

Salt and pepper to taste

Saute  the sausage until it is cooked and has released as much of its fat as Possible.Remove the sausage with a slotted spoon and do NOT drain the grease. You’ll need it to make the Roux ( I said this was delicious, not Healthy Food)You should have about 2 tbsps. of rendered pork 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, Toward the end of the milk Add the sausage back in. When you reach the desired consistency add salt and pepper to taste.Cut the  biscuits in half , pour the gravy over them , and enjoy one of the most embracing and comforting taste sensations known to man.

A Few Points  Here …… The perfect Roux has equal amounts of fat and flour. If for some reason your sausage renders noticeably less or more than two tbsps. of fat, adjust the amount of flour accordingly . If you end up making more Roux you will need more milk so have extra on hand. Make sure the Roux is cooked on no more than medium heat. We do not want to burn or brown the Roux, just cook out the floury taste. Four things are necessary to assure a smooth lump-free gravy. You must constantly whisk the Roux and the gravy throughout the progress . You must add cold milk to the hot Roux . You must incorporate the milk a little at a time and finally, , keep the heat at no more than medium. You can adjust the consistency however  you like , but a thick creamy gravy is the target viscosity .

Spices to mix and Make /No Sifter at Hand?

Pumpkin Pie Spice

3 tbsps. of Ground Cinnamon

1-1/2 tsp Ground Ginger

1 tsp. ground nutmeg

1 tsp. ground allspice

1/2 to 1 tsp. ground mace

1/4 tsp. ground cloves

Combine all ingredients .Store in a small jar with tight fitting cover.

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Apple Pie Spice

8 tsp.ground Cinnamon

4 tsp. ground nutmeg

2 tsp. ground allspice

1 tsp. ground cloves or ginger

Combine all ingredients . Store in a small jar with a tight fitting lid.

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Bay Seafood Seasoning Blend

1 tbsps. ground Bay leaves

2-1/2 tsps. celery salt

1-1/2 tsps. dry mustard

1-1/2 tsps. black pepper

3/4 tsp. ground nutmeg

1/2 tsp. ground cloves

1/2 tsp. ground ginger

1/2 tsp. paprika

1/2 tsp. red pepper

1/4 tsp. ground mace

1/4 tsp. ground cardamom

Combine all ingredients . Store in a small jar with a tight-fitting lid.

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Chili Powder

3/4 cup crushed hot red pepper flakes

1/4 cup ground cumin

2 tbsps. garlic powder

1 tbsps. oregano

1 tbsps. cayenne or more to taste

Put all ingredients in blender and whirl until powdered ; let chili powder settle before carefully removing cover of blender . Store in a small jar with a tight-fitting cover.

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Chile Seasoning Mix

1 tbsp. unbleached flour

2 tbsps. instant minced onion

1-1/2 tsp. chili powder

1 tsp. seasoned salt

1/2 tsp. crushed dried red pepper

1/2 tsp. granulated sugar

1/2 tsp. ground cumin

Combine all ingredients . Store in a jar with a tight-fitting lid.

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Don’t have a sifter on Hand ?

Use a kitchen strainer to sift flour if you do not have a sifter Gently shake the strainer back and forth until the dry product has worked its way through works with powdered sugar too!

Note

Just a note to say I have been busy with finals ,working with prepping and serving in a Senior Center.and had an Event that helps Abuse Children..Hope all is well. I will post when I can. I have new class this Monday a refresher on Baking…Laters

By firecook

Hamburger Stretcher /No smell Cabbage

Hamburger Stretcher

Add one medium raw potato to each pound of ground meat .Burgers will be juicy and delicious

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No Smell Cabbage

Place half lemon in the water when you boil cabbage. It soaks up the offensive odor.