Biscuits and Gravy: Guest Post by Julie from White Lights on Wednesday

Hi Everyone!

 

I’m Julie from White Lights on Wednesday!
I’m really excited to be on Robyn’s blog today and meeting all of you!

Since we don’t really know each other, and I’m totally awesome – ha! – here’s a little about me.  I live in Arizona.  Yes, it’s stupid hot in the summer.  I love to cook and bake.  I’m pretty much obsessed with freshly clean sheets, they’re amazing!  I LOVE Love love to eat cookies.  And I like wine and whiskey.  Not together though…ewww.  

There.  Now we can be friends.  :)

To give you an idea of what goes on over at my blog, here are my readers’ favorite posts.

 

(1) Jack Daniel’s Chocolate Cupcakes

(2) Guinness Gingerbread

(3) Chocolate Wasted Cake
(4) Thin Mint Knock Offs

I love making breakfast on the weekends.  It’s so nice having the whole family together first thing.  My husband and I have staggered schedules, and weekend mornings and 2 evenings a week are our only full family time.  I take full advantage and get everyone around the kitchen table to eat and enjoy our time together.  I’m big on comfort food and nothing says comforting breakfast like biscuits and gravy.  This recipe is so easy, and it’s really worth making your own biscuits.

Biscuits and Gravy
Biscuits from Alton Brown

Ingredients:
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
2 tablespoon cold butter
2 tablespoons shortening
1 cup buttermilk  (or 1 cup milk with 1 tablespoons lemon juice)

1 pound sausage
Vegetable oil, if needed
2 tablespoons all-purpose flour
2 cups milk
Salt and pepper

Directions:

1. Preheat oven to 450 degrees F.
2. In a large mixing bowl, combine flour, baking powder, baking soda and salt.  Using your fingertips, rub butter and shortening into dry ingredient until mixture looks like crumbs. (the faster the better, you don’t want the fats to melt.)  Make a well in the center and pour in the chilled buttermilk.  Stir just until the dough comes together.  The dough will be very sticky.
3. Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times.  Press in a 1″ thick round.  Cut out biscuits with a 2″ cutter, being sure to push straights down through the dough.  Place biscuits on baking sheet so that they just touch.  Reform scrap dough, working it as little as possible and continue cutting.  (Biscuits from the second pass will not be quite as light as those from the first, but hey, that’s life.)
4. Bake until biscuits are tall and light gold on top, 15 to 20 minutes.
5. While biscuits cook, cooked sausage in a large skillet over medium-high heat until brown and cooked through.  Remove sausage to a bowl, leave grease in skillet.
6. Add oil if needed so there is 2 tablespoons or grease/oil in the skillet.  Add 2 tablespoons flour to the grease and whisk to make a roux.  Cook flour mixture for 1 to 2 minutes.
7. Whisk in milk until smooth.  Cook gravy over medium heat until bubbly and thick.  Season with salt and lots of pepper.  Reduce heat to low, add sausage to gravy and stir to combine.
8. Split biscuits in half and top with sausage gravy.  Dig in!