Buttermilk Biscuits with Sausage Gravy


I opened my emails this morning to find the top one from my hubby.  We do live in the same home, this is just another way of us to communicate when he is up late at night and wants to tell me something or show me something when I am sleeping.

Here it was:

http://www.recipe4living.com/recipes/biscuits_and_gravy.htm

Ingredients

  • 1 lb. Jimmy Dean premium pork or turkey sausage
  • 3 Tbs. corn starch
  • 3 C. milk
  • 1 Tbs. butter
  • 1 can. pre-made biscuits (i.e. Grand’s home style)

Directions

 

Preheat oven to 350 degrees. In large skillet, cook sausage until fully cooked. When cooked, do not drain. Add butter, and cornstarch, stir until cornstarch is dissolved into the sausage. By this time you’ll want to start putting your biscuits in the oven, bake for 15-20 minutes or until golden. Once done, slowly begin to add the milk to the gravy mixture.  Add about a cup each time continuously stirring. Season to taste. Pour your gravy on your biscuits to serve.

http://www.recipe4living.com/recipes/homemade_sausage_gravy_and_biscuits.htm

Ingredients

  • 1 lb. Tennessee pride mild sausage
  • 1/2 gallon milk
  • 8 biscuits
  • Salt and pepper to taste
  • Corn starch

Directions

 

Break up and brown sausage well. Drain and add salt and pepper, mix until brown. Add milk a little at a time to get it brown. Let it cook down until it’s brown again, then add remaining milk. Simmer 15 minutes. Stir well, add corn starch to thicken. Serve over hot flakey biscuits.

http://www.recipe4living.com/recipes/mind_blowing_buttermilk_biscuits_recipe.htm

Time needed

15 min preparation + 12 min cooking

Serving Size / Yield

6 servings

Ingredients

  • 2 C All purpose flour
  • 1 Tbs Baking powder
  • 2 tsp Sugar
  • 1/2 tsp Cream of tartar
  • 1/4 tsp Salt
  • 1/4 tsp Baking soda
  • 1/2 C Lard (or shortening)
  • 2/3 C Buttermilk (or sour milk)

Directions

In a medium mixing bowl stir together flour, baking powder, sugar, cream of tartar, salt, and baking soda. Using a pastry blender, cut in lard (or shortening until mixture resembles coarse crumbs. Make a well in the center of dry mixture, then add buttermilk (or sour milk) all at once. Using a fork, stir (just until moistened).
Turn the dough out onto a lightly floured surface. Quickly knead the dough by gently folding and pressing the dough for 10 or 12 strokes or until the dough is nearly smooth. Pat or lightly roll dough to 1/2 inch thickness. Cut dough with a floured 2 1/2 inch biscuit cutter, dipping the cutter into flour between cuts.
Place biscuits on an ungreased baking sheet. Bake in a 450F oven for 10 to 12 minutes or until the biscuits are done. Remove biscuits from the baking sheet and serve hot.

 

I think he was trying to give me a hint to change to gluten free flour and rice or potato starch and make this lol…

Will make and record just had to share…

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Dessert Time: French Toast Casserole


I realize that I have posted once today for a recipe, however necessity called as hubby ate an entire bag of kit kats last night for snack…he needed something for tonight.  Thought this might be more nutritious than that…

2013-01-25 15.23.19

French Toast Casserole

I realize that I have posted once today for a recipe, however necessity called as hubby ate an entire bag of kit kats last night for snack…he needed something for tonight.  Thought this might be more nutritious than that…

I have read in so many cooking sites the past few weeks that this is awesome so I have been watching hubby’s bread supply and just waiting to either bake homemade bread or take his overflow and do something to solve his night time sweet tooth.

This recipe was easier than I thought possible.

1/2 cup melted butter in a bowl

1 cup of brown sugar (I used sugar free pancake syrup instead)

1 tbsp vanilla

6 eggs slightly beaten

1 tsp cinnamon

mix together and add to a bowl of cubed bread (I used about 12 slices)

mix and add to a sprayed casserole dish and bake at 350 degrees F for about 45 minutes, check and if not quite done…sprinkle sugar on top to cause granulation on the top.  Not only does the house smell great, hubby already knows he has a snack for tonight with a big glass of milk.

That was it…  I did have a little Vanilla Sauce left over from the apple pie that I made the other night so I sprinkled that over top.

Simple, easy and tasty.

Happy Eating,

Tammye Honey

Cheese & Olive Damper


From , former About.com Guide

http://australianfood.about.com/od/savorybaking/r/CheeseDamper.htm

Damper is a yeast-less bread that was traditionally eaten in Australia by early colonial settlers.

It was simply made of flour, salt, sugar and either water or less frequently, milk.

Damper was cooked in the ashes of a fire or wrapped around a stick and cooked over an open flame. It would be consumed with whatever condiments were handy such as sliced of meat or golden syrup.

In this recipe, I’ve given traditional damper a face-lift with the addition of black olives, Parmesan cheese and butter.

Making delicious bread has never been easier!

Ingredients:
  • 3 cups self-raising flour
  • 1/2 tsp sea salt
  • 1 tsp sugar
  • 75g of chilled butter, cubed
  • Scant 1 cup of black, pitted olives, sliced
  • Scant cup of freshly grated, loosely packed Parmesan cheese
  • 1/2 cup of milk
  • Butter for spreading
Preparation:
  1. Pre-heat the oven to 350F.
  2. Grease a baking tray and line it with baking paper. Lightly grease the baking paper. Set aside.
  3. Mix together the flour, salt and sugar in a bowl. Use your fingertips to rub butter into flour mixture until the mixture resembles small breadcrumbs.
  4. Mix in the Parmesan cheese. Next, mix in the sliced olives.
  5. Add the milk and 1/2 cup of cold water to flour mixture. Stir with a wooden spoon until the mixture forms a sticky dough. Add a little extra water if necessary to moisten the dough slightly.
  6. Turn the dough onto a lightly-floured surface. Gently knead it until it’s just smooth — about 4 times.
  7. Shape dough into a 15-20cm round. Place the round on the prepared baking tray.
  8. Rub some flour on a sharp knife and score top of damper into 8 wedges.
  9. Bake for 40 to 50 minutes or until golden. Tap the bread and if it sounds hollow, it’s ready.
  10. Let the bread stand on the tray for 5 minutes and then place it on a wire rack to cool.
  11. Serve with a little butter and a hot cup of sweet tea.
  12. Store the damper in an airtight container for up to a week. It can also be frozen and toasted.

 

I stumbled across this recipe and could not resist sharing as I am dying to try with my new flour that is from Robin Hood and is the Gluten Free Flour… will let you know how it comes out…

Tammye Honey