Easy Biscuits and Gravy

I almost always make eggs of some kind for breakfast; fried, scrambled, poached… you name it, I’ve probably made it!

But, from time to time, it is nice to change things up with something different.

For me, biscuits and gravy are a treat because I don’t make it often.

Don’t ask me why!

Maybe I just get into a rut of making the same things over and over again…

Or maybe I make eggs so much because our chickens have been such prolific producers!

Either way, this biscuits & gravy recipe is always a hit.

Advertisements

The Biscuits

Start by mixing the flour, baking powder, and salt in a large mixing bowl.

Then cut in cold butter using a pastry blender.

Depending on how flakey you would like your biscuits, you can add anywhere from 1 – 3 tablespoons of butter. The more butter, the flakier the biscuits.

Pro Tip: Using cold butter helps make the biscuits fluffier and flakier.

Next, add the milk and gently mix until the flour is fully incorporated.

Make sure not to overwork the dough.

Then roll the dough out on a floured surface and cut into biscuits.

This recipe makes 6 – 2 1/2 inch biscuits, which I find is a perfect serving size.

I use my biscuit cutters from Amazon to get perfectly shaped biscuits with pretty scalloped edges.

Advertisements

Pre-heat your oven to 400º and bake your biscuits on a baking sheet for 20 minutes or until golden brown.

I personally like to line my baking sheet with parchment paper so I have as little clean-up as possible.

You can cover the biscuits and allow them to cool or serve them hot!

The Gravy

Mom always used Jimmy Dean Italian sausage, however I recently discovered that a local business carries Mild Italian beef sausage – AND delivers to our acreage!

For those of you who have never lived in a rural location, you likely don’t understand the excitement of actually being able to get delivery…

Where we live, we can’t even get the mail delivered to our house – so this is a big deal.

Oh! And the beef is also high quality and ethically raised.

Advertisements

While the biscuits bake, start the gravy by frying the sausage until fully cooked, breaking it into small chucks as it cooks.

Salt & pepper to taste (I like to season my meat now and then add more to the gravy later; this gives the meat great taste without the gravy getting too salty).

If you are using pork sausage, you will have plenty of drippings to mix the flour into, however if you are using a lean meat, you may need to add 1 tablespoon of butter.

Once the meat is fully cooked, sprinkle the flour on top of the meat and mix it in.

Allow it to brown slightly, string occasionally on medium heat (this step is the key to good gravy; browning the flour before adding the milk gives it a rich flavour).

Advertisements

Add 1/3 cup of milk and stir until the mixture has thickened.

Add the remaining cup of milk and 1 teaspoon of beef stock; stir until it is combined and starts to simmer.

Salt & pepper to taste.

Remove from heat once it has reached the desired thickness.

Cut your fresh biscuits in half and scoop the gravy over both halves.

Enjoy!

Advertisements

Biscuit Recipe

1 cup flour

1 teaspoon baking powder

1 tablespoon cold butter (up to 3 tablespoons)

1/4 teaspoon salt

1/3 cup milk

Directions

Mix dry ingredients, then cut in cold butter.

Stir in milk and incorporate ingredients (do not overwork dough).

Roll out dough on floured surface.

Cut & bake at 400º for 20 minutes or until golden brown.

Enjoy!

Makes 6 – 2 1/2 inch biscuits

Advertisements

Gravy Recipe

1 pound mild Italian sausage

1 teaspoon butter (optional)

2 tablespoons flour

1 1/3 cup whole milk

Salt & pepper to taste

Directions

Fry the sausage in a large pan, breaking it into chunks as you stir.

Salt & pepper to taste.

Stir in flour and allow to brown slightly (add melted butter if you are using a lean meat that does not have drippings).

Add 1/3 cup milk and stir until thickened.

Add remaining cup of milk and the beef stock.

Stir until thickened to desired consistency.

Salt & pepper to taste.

Scoop onto biscuits & enjoy!

Advertisements

Be sure to join my mailing list to get new recipes as I publish them!

Processing…
Success! You're on the list.

What is your favourite breakfast food? Drop a comment below!

Advertisements
Advertisements
Advertisements
Advertisements

Mom’s Baking Powder Biscuits

What is better than Mom’s home-cooking?!

This is a recipe I grew up on and still love making to this day!

These tasty biscuits are great with butter, hot out of the oven.

Or you can add fresh, homemade jam…

… or you can make biscuits and gravy…

… ooor, you can use the dough to make Pigs in a Blanket!

This recipe is the foundation for so many yummy options.

Advertisements

Start by mixing the flour, baking powder, and salt in a large mixing bowl.

Then cut in cold butter using a pastry blender.

Depending on how flakey you would like your biscuits, you can add anywhere from 1 – 3 tablespoons of butter. The more butter, the flakier the biscuits.

Pro Tip: Using cold butter helps make the biscuits fluffier and flakier.

Next, add the milk and gently mix until the flour is fully incorporated.

Make sure not to overwork the dough.

Then roll the dough out on a floured surface and cut into biscuits.

This recipe makes 6 – 2 1/2 inch biscuits, which I find is a perfect serving size.

I use my biscuit cutters from Amazon to get perfectly shaped biscuits with pretty scalloped edges.

Advertisements

Pre-heat your oven to 400º and bake your biscuits on a baking sheet for 20 minutes or until golden brown.

I personally like to line my baking sheet with parchment paper so I have as little clean-up as possible.

You can cover the biscuits and allow them to cool or serve them hot!

Advertisements

Recipe

1 cup flour

1 teaspoon baking powder

1 tablespoon cold butter (up to 3 tablespoons)

1/4 teaspoon salt

1/3 cup milk

Directions

Mix dry ingredients, then cut in cold butter.

Stir in milk and incorporate ingredients (do not overwork dough).

Roll out dough on floured surface.

Cut & bake at 400º for 20 minutes or until golden brown.

Enjoy!

Makes 6 – 2 1/2 inch biscuits

Advertisements

Be sure to join my mailing list to get my recipe for the gravy I make for biscuits and gravy as soon as I publish it!

Processing…
Success! You're on the list.

What is your favourite way to eat biscuits? Drop a comment below!

Advertisements
Advertisements
Advertisements
Advertisements

No-Knead Bread

Easy 4 ingredient, no-knead bread recipe

The smell of baking bread filling the house is one of my favourite scents!

On cold winter days, fresh bread with a hardy stew really hits the spot.

This no knead recipe turns out perfectly every time – the main challenge is the patience it takes!

In order to ditch kneading the bread, extra rise time is required.

18-24 hours of rise time, to be more specific.

Advertisements

I will usually start a batch Saturday morning so we have fresh bread for lunch on Sunday.

Aside from the rise time, this recipe requires very little of your time to prep and bake.

Oh! And did I mention that it only has 4 ingredients?!

Advertisements

Start with a large glass bowl and add 1 1/2 cups of lukewarm water, then sprinkle 1/2 teaspoon of yeast on top.

Allow the yeast to develop for about 5 minutes before adding 1 1/2 teaspoons of salt and 3 cups of flour (if you are in a rush, you can skip the 5 minutes and the loaf will still turn out fine).

Mix everything together until the flour is all incorporated; you shouldn’t have to work too hard and can add a bit more water if you find you still have dry flour.

Cover the bowl with plastic wrap and place on the counter to rise for the next 18-24 hours.

Advertisements

Unlike many bread recipes, this loaf does not need to be in a particularly warm spot; during the winter months, my concrete counters can be quite cool and we usually keep the heat in the house fairly low.

The extra rise time is to thank again!

Fast-forward 24 hours… Now the dough is ready to bake!

Pre-heat the oven to 450º with your dutch oven inside the, um, “real” oven.

I have an old-school cast iron dutch oven that I scored at a garage sale years ago and it works great!

Lodge EC6D43 Color 6-Quart Dutch Oven (Island Spice Red)

If you don’t have a dutch oven, Amazon has tons of great options. Some even have an enamel coating that helps eliminate seasoning the cast iron and makes cleanup much easier.

Advertisements

Once the oven and dutch oven are pre-heated, sprinkle some cornmeal in the bottom of the dutch oven to keep the dough from sticking to the bottom.

The cornmeal also gives the loaf a rustic, artisan feel.

Next, gently scoop the dough from the bowl onto a floured surface.

The dough will be quite sticky at this point, which is exactly what we want.

Try to disturb the dough as little as possible; this helps keep that nice, fluffy rise that we just waited 24 hours for.

Gently fold the dough from the right side into the middle, then from the left side into the middle. Repeat with the other 2 sides.

Advertisements

This helps shape the loaf into a nicely rounded ball.

Once you have shaped the loaf (remember, do not over-work the dough!), place it seam-side down in the dutch oven.

Bake with the lid on for 30 minutes. The moisture the lid holds in helps give the loaf the soft, chewy inside and the crusty, artisan exterior.

Remove the lid and bake for another 15-20 minutes so the loaf gets that nice, golden finish.

Once it has finished baking, remove your loaf from the dutch oven and place on a cooling rack; cover it with a towel to allow it to cool at a slow enough rate that it doesn’t get dried out.

When you cut into your fresh loaf of bread, the crust should be fairly hard and the inside should be moist and chewy with large air pockets.

Be sure that your bread knife is sharp so it cuts the loaf well, rather than crushing the bread before it cuts through.

TUO Bread Knife – 9 inch Serrated Bread Cutter Cake Knife – German HC Steel Bread Slicer – Full Tang Pakka Wood Handle -Black Hawk Series with Gift Box

This is by far my favourite one-loaf recipe because of how quick and easy it is! At least “quick” in the sense that I only spend about 5-10 minutes of my time total making it.

And, it turns out perfectly every time!

Advertisements

You can add different finishes to your crust; this is just the most basic, easiest method to get you started.

Some people will brush the crust with melted butter or an egg wash (before baking) for different effects.

You can also get creative with the ingredients; do you want jalapeño cheddar loaf? Just throw some diced jalapeños, shredded cheddar cheese, and some cayenne powder in when you mix up the dough!

Want a garlic rosemary loaf? Add some fresh rosemary leaves and a dash of garlic powder!

You get the idea… This is the building block for all kinds of different options.

Advertisements

Recipe

1 1/2 cups lukewarm water

1/2 teaspoon yeast

1 1/2 teaspoons salt

3 cups flour

Advertisements

Directions

Sprinkle yeast into lukewarm water in a large, glass bowl.

Allow to develop for 5 minutes.

Add salt and flour.

Stir until incorporated.

Cover with plastic wrap and set on counter to rise for 18-24 hours.

Pre-heat oven & dutch oven to 450º

Sprinkle corn meal into bottom of dutch oven.

Scoop dough onto floured surface and fold all 4 sides into the middle to shape loaf. (DO NOT OVERWORK DOUGH)

Place loaf into dutch oven, seam-side down.

Bake for 30 minutes with the lid on, then another 15-20 minutes without the lid.

Place loaf on a cooling rack and cover with a towel.

Allow to cool, then enjoy!

Processing…
Success! You're on the list.
Advertisements
Advertisements
Advertisements
Advertisements
%d bloggers like this: