As requested: Biscuits and Gravy Recipe

I had a couple requests for the Biscuit and Gravy Recipe in my last post. So I thought I would share… First the base for the dish (well sort of)

Perfect Freezer Biscuits

4 cups flour

2 Tbsp baking powder

1 1/2 tsp salt

1 tsp sugar

1/2 tsp soda

1/2 cup cold butter, cut into small pieces

1 (16 oz) container or 2 cups reduced fat sour cream

3-5 tsp water, if needed

4 Tbsp melted butter (need when baking the entire batch of biscuits)

.    In a food processor, add all of the dry ingredients and pulse a few times to get the ingredients mixed together.

.    Add butter to the food processor and pulse until butter is cut into pea sized pieces.  This will take a few minutes.

.    Next, add the sour cream and and pulse until a soft dough is formed.  If the dough is too dry you can add some water.  (I didn’t need any water)

.    Remove dough from the food processor and knead a couple of times on a lightly floured surface.

.    Roll out to 1 inch in thickness. Use a biscuit cutter or drinking glass to cut out into round biscuit shapes or cut into squares using a pizza cutter.

.    If freezing, place biscuits on a cookie sheet for about 1-2 hours, until solid. After they are frozen, place in a freezer bag to store. Use as needed.

To bake biscuits whether fresh or frozen: Place on an ungreased cookie sheet and brush with melted butter. Bake at 400 for 15-17 minutes or until top is golden. Halfway through the baking process, brush the tops of the biscuits again with melted butter.  Makes 16-20 biscuits.

** These biscuits have great potential. I’m happy with the rise and texture, still working on the flavor a tad more, maybe some buttermilk in place of the water or something to add a little more tang.

 

Creamed Chipped Beef/Venison Gravy

2 tablespoons butter 2 tablespoons all-purpose flour 1 1/2 cups warm milk

1 (8 ounce) jar dried beef 1 pinch cayenne pepper

1.  In a medium saucepan over low heat, melt butter. Whisk in flour all at once to form a roux. Whisk in milk, a little at a time, increase heat to medium-high, and cook, stirring, until thickened. Bring to a boil, stir in beef and cayenne, heat through and serve over toast.

**  Gravy is largely based on what one grew up with, in the Mister’s case it was his grandmother’s gravy, so for me to find a recipe he likes says quite a bit.  I usually will double the recipe but still only put 1 jar of dried beef in and it stretches it out a bit but still turns out with a good ratio of beef to gravy.

And there you have it folks, the secret is out on my biscuits and gravy.

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