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Homemade Biscuit Recipe

Homemade Biscuit Recipe
 
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Sausage gravy and home made biscuits Living in France, one of the things I miss most about the US is the breakfasts. Despite the fact that I am on a diet after putting on a few pounds quitting smoking, I crave the occasional American breakfast, in this case, sausage gravy and homemade buttermilk biscuits. The French do not do breakfast the same way America does. A cup of coffee with a pastry and perhaps a shot of alcohol to pick you up, but you are not going to be able to find bacon,eggs and waffles for love nor money. The big meal is lunch. For lunch you are easily going to find a three course meal with wine for the same price as a decent breakfast, but that is another story. So, this weekend I decided to make myself what I consider the ultimate American breakfast – homemade sausage gravy and southern biscuits. I use Alton Brown's biscuit recipe, and although the mixture is very sloppy before baking, it produces light, fluffy biscuits that go a beautiful golden brown. I do prefer to use the bisquick ready made mix, but neither Ebay nor Amazon will ship to France.
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 2
Ingredients
  • 2 cups flour
  • 4 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoon salt
  • 2 tablespoons cold hard butter
  • 2 tablespoons cold hard shortening
  • 1 cup cold buttermilk
Instructions
  1. Throw all the dry ingredients into a bowl, cut the fats in and rub in with your fingers, then throw in the buttermilk and stir.
  2. Pour out on to a floured work surface and fold 4 or 5 times
  3. Flatten out to about 1 inch thick and cut out to around 2 inches wide circles.
  4. Place on a baking sheet so that each biscuit is touching the others – as in the photos - and bake in a preheated oven at 450F for about 15 minutes.

Sausage Gravy Recipe
 
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Then I make my own version of the sausage gravy, using a combination of milk and cream. This is really easy.
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 2
Ingredients
  • 1 pound breakfast sausages
  • 2 tbs butter
  • ¾ pint milk
  • ¼ pint heavy cream
  • ½ tsp black pepper
  • pinch cayenne pepper
  • 2 tbs flour
Instructions
  1. Fry up the sausages, break into small pieces, add the flour and fry, then add the pepper and slowly stir in the milk and cream. It doesn't matter if it is a little lumpy. You can change the amount of pepper to suit your own tastes, but I like a good dollop of pepper. In this case I used chipolatas, but breakfast sausage is probably the best to use.

sausage gravy biscuits and fried eggs

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