Tag Archives: Flour

Biscuits and Gravy

Southerners may hold the title on the best biscuits and gravy.  Cracker Barrel roadside restaurants were famous for buttermilk biscuits ‘n gravy with sausage – before they added multigrain pancakes to their menu.

The New York Times has a recipe for biscuits and sausage gravy that’s worth a try.

All-Purpose Biscuits

  • 2 cups all-purpose flour
  • 2 tablespoons baking powder
  • 1 scant tablespoon sugar
  • 1 teaspoon salt
  • 5 tablespoons cold unsalted butter
  • 1 cup whole milk
Preheat oven to 425. Sift together the flour, baking powder, sugar, and salt. Cut butter into pats and add to flour, then pulse 5 or 6 times in a food processor until mixture resembles rough crumbs. (Or cut butter into flour with fork or pastry cutter(. Add milk and stir with fork until it forms a rough ball.
Turn the dough out onto a well-floured surface, and pat down into a rough rectangle, about an inch thick. Fold it over and gently pat it down again. Repeat. Cover the dough loosely with a kitchen towel and allow it to rest for 30 minutes.
Gently pat out the dough some more, so that the rectangle is roughly 1 inches by 6 inches.  Cut dough into biscuits using a floured glass or biscuit cutter.  Do not twist cutter when cutting; this crimps the edges of the biscuit and impedes its rise.
Place biscuits on a cookie sheet and bake until golden brown, about 10-15 minutes.
Sausage Gravy
  • 1 pound bulk pork breakfast sausage
  • 1/4 cup all-purpose flour
  • 1 teaspoon freshly ground black pepper
  • 2 1/2 cups whole milk
  • salt, ground sage, ground fennel and ground red pepper to taste
Heat and cook sausage until loose and no longer pink, breaking it up with a wooden spoon – about 10 minutes.  Adjust seasonings – add sage and fennel.
Sprinkle the flour and pepper over the sausage, stirring constantly, until flour is absorbed by the fat – 5 minutes.  Slowly stir in the milk and cook at a bare simmer until the gravy gets thick and the roux covers the back of a spoon.  If it’s to thick, add more milk and stir.  Check seasonings, and serve over split hot biscuits.

Chocolate Chips

Nothing as good as toll house cookies – no matter what kind of chocolate chips you use.  I’m still into Nestle – mainly because the recipe is on the bag.

But did you know they changed the recipe?  What happened to the water?

The original recipe has all the same ingredients, plus 1/2 tsp. water

Does it make a difference?  Depends on the size of your eggs…smaller eggs need the water; extra large – maybe not. With more liquid, the cookies are flatter and crisper.  But, these cookies are great either way.  And, you’ll feel better eating one – even if your team lost.

  • 2 1/4 cups sifted flour
  • 1 tsp.  baking soda
  • 1/2 tsp. salt
  • 1 cup softened butter
  • 3/4 cup sugar
  • 3/4 cup firmly packed brown sugar
  • 1 tsp. vanilla
  • 1/2 tsp. water
  • 2 eggs
  • 1 package semi-sweet real chocolate morsels
  • 1 cup chopped walnuts

Sift together flour, baking soda and salt; set aside. Cream butter with sugars, vanilla and water. Beat in eggs. Add flour mixture. Stir in chocolate chips and nuts.. Drop by well-rounded half-teaspoonfuls onto greased cookie sheets. Bake at 375 degrees  for 10-12 minutes.