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.