HOMEMADE BISCUITS AND GRAVY RECIPE RECIPES

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BISCUIT RECIPE - BEST HOMEMADE BISCUITS!



Biscuit Recipe - BEST Homemade Biscuits! image

The BEST biscuit recipe! These homemade biscuits are fluffy and tender with lots of flaky layers. They're perfect for slathering with butter and honey.

Provided by Kristine Rosenblatt

Categories     Bread

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 12

Number Of Ingredients 7

2 ½ cups all-purpose flour
1 tablespoon baking powder
2 teaspoons granulated sugar
½ teaspoon salt
½ cup unsalted butter
1 cup milk (or buttermilk)
milk, buttermilk or cream (for brushing on biscuit tops)

Steps:

  • Place butter in the freezer for at least 20 minutes.
  • Preheat oven to 425° F with a rack in the upper third of the oven. Line a baking sheet with parchment paper.
  • In a large bowl, combine the flour, baking powder, sugar and salt. Whisk together until well combined.
  • Grate the frozen butter using a box grater. Add the butter to the bowl and mix it into the dry ingredients using your hands or a fork.
  • Pour the 1 cup milk or buttermilk into the bowl and use a fork to stir until the dough comes together. It is ok if there are a few bits of flour not yet incorporated, but if the dough seems very dry and is not coming together add 1 to 2 tablespoons more milk or buttermilk.
  • Turn the dough out onto a lightly floured work surface. Pat the dough into a 1½-inch thick rectangle. Fold the dough in half on top of itself and pat it down into another 1½-inch thick rectangle. Repeat the folding process 4 to 6 times. Then press the dough down into a 1-inch thick rectangle.
  • Use a biscuit cutter (mine measures 2 ¼-inches) to cut out the biscuits, pressing it straight down into the dough without twisting. Once you've cut out as many biscuits as you can, gather the scraps and pat the dough out to 1-inch thickness a second and third time to finish cutting out all of the biscuits. Place them on the prepared baking sheet.
  • Brush the biscuit tops with milk, buttermilk or cream. Bake for 13 to 16 minutes, until the tops are lightly golden brown.

Nutrition Facts : ServingSize 1 biscuit, Calories 179 kcal, CarbohydrateContent 22 g, ProteinContent 3 g, FatContent 9 g, SaturatedFatContent 5 g, CholesterolContent 22 mg, SodiumContent 108 mg, FiberContent 1 g, SugarContent 2 g

UNBEATABLE SAUSAGE GRAVY AND BISCUITS RECIPE - PILLSBURY.COM



Unbeatable Sausage Gravy and Biscuits Recipe - Pillsbury.com image

What’s for brunch? Once you’ve tried these easy, irresistibly good southern-style sausage gravy and biscuits, you’ll be serving them up for weekends to come! You’ll save time when you use light and flaky refrigerated Pillsbury™ Grands!™ Biscuits, allowing you to focus on making the delicious, homemade one-pan gravy. The foolproof sawmill gravy is made with only six ingredients, and the whole recipe takes just 20 minutes from start to finish. The next time you’re looking for a fuss-free way to satisfy your morning crew, look no further than this southern specialty.

Provided by Pillsbury Kitchens

Total Time 20 minutes

Prep Time 20 minutes

Yield 8

Number Of Ingredients 6

1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Original Biscuits (8 Count)
12 oz bulk pork sausage
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
3 cups milk

Steps:

  • Heat oven to 350°F. Bake biscuits as directed on can.
  • Meanwhile, crumble sausage into large skillet. Cook over medium-high heat until browned and no longer pink, stirring frequently.
  • With wire whisk, stir in flour, salt and pepper. Gradually stir in milk. Cook until mixture thickens, stirring constantly. Split warm biscuits; place on serving plates. Serve sausage mixture over warm split biscuits.

Nutrition Facts : Calories 365 , CarbohydrateContent 39 g, CholesterolContent 25 mg, FatContent 1 1/2 , FiberContent 1 g, ProteinContent 12 g, SaturatedFatContent 6 g, ServingSize 1/8 of Recipe, SodiumContent 1230 mg, SugarContent 14 g

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