Biscuits with Italian Sausage Gravy
We ducked up our Biscuits with hot Italian sausage gravy. It kicks this hearty staple up a notch. Try it - and don't forget to subscribe, comment, like, re-tweet, pin, share, save and whatever else makes your media social. Make sure and visit us at duckinapot.com
Keep it Cold
- Keeping the dough cool and the butter from melting should be your number one goal. The colder the dough and butter, the more tender and flaky the biscuits.
- Put the buttermilk, rolling pin, stirring spoon and flour mixture in the freezer for 10 minutes.
- The heat of your hands will melt the butter and make your biscuits tough. Minimize how much you handle the dough when mixing and kneading.
- Don't knead or fold the dough too many times.
Add a Touch of Sweet
- If you want a want a touch of sweetness, add a teaspoon of sugar and 1/4 tablespoon of dry vanilla coffee creamer to your flour mixture.
- Grate ½ stick frozen butter on the big holes of a box grater.
- In a bowl, Combine grated frozen butter with 1¼ cup self-rising flour.
- Toss it together with a few stirs and place it in the freezer for 10-15 minutes along with the buttermilk, butter, rolling pin and metal mixing spoon.
- After cooled, make a well in the center of the bowl and pour in ½ cup buttermilk and stir 15 times.
- Flour your surface and rolling pin and place the dough on the surface, then sprinkle a little flour on the top.
- Shape into a rectangle, fold in half and roll. Do this about 5 times. The dough should be about ½ inch thick.
- Cut out biscuits with a floured mold cutter and place on a greased or parchment papered pan.
- Bake for 10-12 minutes at 450. Start the gravy while the biscuits are baking.
- Cook 2 Italian sausages out of their casing, in large skillet over medium heat 5-6 minutes or until thoroughly heated, stirring frequently.
- Stir in ¼ cup flour.
- Gradually add 2½ cups milk.
- Cook until mixture comes to a boil and thickens, stirring constantly.
- Reduce heat to medium-low; simmer 2 minutes, stirring constantly.
- Season to taste with salt and pepper.
- Split biscuits in half.
- Top with gravy and serve hot.
This Week We Prepared Biscuits with Italian Sausage Gravy
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