PIONEER WOMAN BISCUITS AND GRAVY RECIPES

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SAWMILL GRAVY RECIPE | ALTON BROWN | FOOD NETWORK



Sawmill Gravy Recipe | Alton Brown | Food Network image

Provided by Alton Brown

Categories     condiment

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 2 1/2 cups gravy

Number Of Ingredients 4

1 pound bulk breakfast sausage
1/4 cup flour
2 cups milk
Salt and pepper

Steps:

  • Cook sausage in a cast iron skillet. When done, remove sausage from pan and pour off all but 2 tablespoons of fat. Whisk flour into the fat and cook over low heat for 5 minutes. Remove pan from heat and whisk in milk a little at a time. Return to medium-high heat and stir occasionally while the gravy comes to a simmer and thickens. (Be sure to scrape up any brown bits that might be stuck to the bottom of the pan, that's where the flavor is.) Check seasoning, add crumbled sausage and serve over toast or biscuits.

BAKING POWDER BISCUITS RECIPE - FOOD NETWORK



Baking Powder Biscuits Recipe - Food Network image

Provided by Food Network

Categories     side-dish

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 15 biscuits

Number Of Ingredients 5

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/3 cup vegetable shortening
1 cup whole milk

Steps:

  • Preheat the oven to 450.
  • Grease on 8-inch square baking pan or small baking sheet.
  • Put the flour, baking powder and salt into a large mixing bowl. Add the vegetable shortening and toss it to coat with the flour. Break the chunk into 5 or 6 smaller chunks and start rubbing the flour and shortening together with your fingers and letting the mixture fall back into the bowl. This does not take long; when the mixture looks like irregular lumps you have mixed enough.
  • Add the milk all at once and stir to moisten all the flour and shortening. Dust a surface with flour, turn the dough onto the surface and knead the dough ten times.
  • Pat the dough into a circle about 1/2 to 3/4 of an inch thick. Cut the biscuits with a two-inch cookie cutter and place on the prepared pan with a little space between the biscuits.
  • Bake 15-18 minutes or until the tops are lightly browned.
  • Serve hot with butter and honey.

More about "pioneer woman biscuits and gravy recipes"

SAWMILL GRAVY RECIPE | ALTON BROWN | FOOD NETWORK
From foodnetwork.com
Reviews 4.7
Total Time 30 minutes
Category condiment
Cuisine american
  • Cook sausage in a cast iron skillet. When done, remove sausage from pan and pour off all but 2 tablespoons of fat. Whisk flour into the fat and cook over low heat for 5 minutes. Remove pan from heat and whisk in milk a little at a time. Return to medium-high heat and stir occasionally while the gravy comes to a simmer and thickens. (Be sure to scrape up any brown bits that might be stuck to the bottom of the pan, that's where the flavor is.) Check seasoning, add crumbled sausage and serve over toast or biscuits.
See details


BAKING POWDER BISCUITS RECIPE - FOOD NETWORK
From foodnetwork.com
Reviews 4.9
Total Time 40 minutes
Category side-dish
Cuisine american
  • Serve hot with butter and honey.
See details


SAWMILL GRAVY RECIPE | ALTON BROWN | FOOD NETWORK
From foodnetwork.com
Reviews 4.7
Total Time 30 minutes
Category condiment
Cuisine american
  • Cook sausage in a cast iron skillet. When done, remove sausage from pan and pour off all but 2 tablespoons of fat. Whisk flour into the fat and cook over low heat for 5 minutes. Remove pan from heat and whisk in milk a little at a time. Return to medium-high heat and stir occasionally while the gravy comes to a simmer and thickens. (Be sure to scrape up any brown bits that might be stuck to the bottom of the pan, that's where the flavor is.) Check seasoning, add crumbled sausage and serve over toast or biscuits.
See details


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Oct 07, 2016 · This recipe uses shortening as the fat, though some biscuits use butter. The method for both is the same: Cut the cold fat into the dry ingredients using a pastry blender until the shortening is about pea-sized. Be sure to use very cold shortening here. Cold fat equals flaky layers, and flaky layers mean better biscuits…
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