| FOOD Homemade biscuits and sausage gravy

[sean]

So I was watching some cooking videos and came across a couple of them that were VERY easy to make. So I figured I'd give them a try.

The biscuits are made from 2 ingredients:

2 cups self-rising flour
1½ cups heavy whipping cream

Mix well. Form ball. Don’t knead but fold over
Roll or cut out biscuits (I used a small drinking glass to cut mine out)
Bake at 450 for 10-12 minutes or until golden brown

And the sausage gravy is made from only 3 ingredients:

1 lb. pork breakfast sausage
¼ cup all-purpose flour
2½ cups whole milk

Cook sausage in skillet until fully brown
Sprinkle flour evenly over the sausage crumbles. Stir frequently until flour is absorbed.
Slowly pour the milk into your skillet, stirring as you pour.
Continue to cook, stirring frequently until mixture is thickened and desired consistency is reached.

They both turned out pretty good (if I do say so. myself ).

I also ordered some new cast iron cookware. I ordered a 10.5"skillet, a 10.5" round griddle, and a 5 quart Dutch oven w/lid. I also ordered a handle holder so I don't burn myself (which I tend to do from time to time . All the cookware and the handle holder are Lodge brand. I have an 8" cast iron skillet, but trying to cook more than a small amount of stuff in it is kind of hard.

 

[TerryP]

@sean I've cooked my biscuits that way A LOT! (Use the same pan for rolls, etc.) I'd suggest, on your next biscuit venture, put them in the skillet: touching each other. No were to go but up...nice, thick biscuits.

Yours look good!

 

[sean]

@sean I've cooked my biscuits that way A LOT! (Use the same pan for rolls, etc.) I'd suggest, on your next biscuit venture, put them in the skillet: touching each other. No were to go but up...nice, thick biscuits.

Yours look good!

Thanks! After I got them out of the oven, I brushed on some melted butter (actual butter, NOT margarine).

The pan I cooked these on is the pan my mom used for years when she made homemade biscuits. It's seasoned very well and nothing ever sticks to it. It's not cast iron, so it's fairly light in weight. But when I get the cast iron griddle, I'll be using that.

 

[TerryP]

The pan I cooked these on is the pan my mom used for years when she made homemade biscuits. It's seasoned very well and nothing ever sticks to it. It's not cast iron, so it's fairly light in weight. But when I get the cast iron griddle, I'll be using that.

I have one of those as well...worn out cookie sheet that's 80+ years old. Good for thin crust pizza.

More often than not I tend to be a Crisco guy on biscuits.

 

[sean]

I have one of those as well...worn out cookie sheet that's 80+ years old. Good for thin crust pizza.

More often than not I tend to be a Crisco guy on biscuits.

That's what my mom used when she made them. They were always delicious.

 

[rick4bama]

I like the way that other do the same but different then other.

 

[It Takes Eleven]

My Dad liked thin biscuits, so that's what I grew up with. When he'd visit, I'd catch a couple with a spatula while they were baking to get them closer to his preferred state. After sopping up the redeye gravy and what was left of the eggs and grits, there were always a few left for either homemade muscadine or blackberry jelly, or Yellow Label syrup.

 

[TerryP]

My Dad liked thin biscuits, so that's what I grew up with.

I have to draw a bit of a line here. I don't care for thin biscuits: it's like eating crust. Now, for a base for gravy? Different story. But, for a pattie, or jelly/jam/preserves.

Not sure much beats a good, thick, homemade biscuit topped with homemade apple butter.

 

[It Takes Eleven]

I have to draw a bit of a line here. I don't care for thin biscuits: it's like eating crust. Now, for a base for gravy? Different story. But, for a pattie, or jelly/jam/preserves.

Not sure much beats a good, thick, homemade biscuit topped with homemade apple butter.

To each their own. My dad's most damning comment for tall biscuits? "Doughy"

 

[rick4bama]

My Dad liked thin biscuits, so that's what I grew up with. When he'd visit, I'd catch a couple with a spatula while they were baking to get them closer to his preferred state. After sopping up the redeye gravy and what was left of the eggs and grits, there were always a few left for either homemade muscadine or blackberry jelly, or Yellow Label syrup.

Why not just use plain flour? My Dad, Father would only eat it the same way flat! I think I said something in another post about the flat iron skillet my grandmother would use to bake it on.
@sean I will try the way you do it just to see how I like it!

 

[Sgt. Lincoln Osiris]

Thanks! After I got them out of the oven, I brushed on some melted butter (actual butter, NOT margarine).

The pan I cooked these on is the pan my mom used for years when she made homemade biscuits. It's seasoned very well and nothing ever sticks to it. It's not cast iron, so it's fairly light in weight. But when I get the cast iron griddle, I'll be using that.

Biscuits look great.

I never would've thought about JUST heavy cream and flour. I usually put a couple tbsp of sugar (takes the sharp-flavored edge off of buttermilk, and helps tops brown to boot). Then I cut in shortening /but recently started cutting in REAL butter (sweet cream, love that you referenced that) into the dry flour, then I'll do half buttermilk/ half "Sweet" milk.

@TerryP is right about helping the biscuits rise by placing them touching each other.

Still though: solid looking biscuits, especially for your first time!

 

[alabama mike]

Biscuits look really good but you can keep the gravy, not a fan of gravy at breakfast.

 

[rick4bama]

Biscuits look really good but you can keep the gravy, not a fan of gravy at breakfast.

 

[Sgt. Lincoln Osiris]

Biscuits look really good but you can keep the gravy, not a fan of gravy at breakfast.

Woah.

I used to like you.

But this here makes me today years old when I found out you were an un-American commie.