A man's breakfast

So one of my favorite foods is biscuits and gravy. So for my new post, I decided to try and make them. I used a recipe from foodday, so of course its gonna be good. Savory Sausage Gravy Makes about 6 cups 1 teaspoon vegetable oil 1 large onion, minced 1 pound bulk breakfast sausage 2 tablespoons unsalted butter .5 cup all-purpose flour 2 cups whipping cream, at room temperature .333 cups water 2 cups whole milk, at room temperature 1.5 tsp sea salt .5 tsp freshly ground black pepper 2 tsp finely chopped sage Heat the vegetable oil in a large (3- to 4 quart) saucepan over mediu heat. Add oion and cook until translucent. Add sausage and cook until browned, breaking it into chunks with the back of a spoon. Reduce heat to low. If desired, drain excess grease. Meanwhile, melt the butter in a small saucepan over medium low heat. Slowly add the flour, stirring until a smooth paste forms. This is your roux. Continue cooking, stirring very often, until light brown, abo9ut 10-15 minutes. (If the roux becomes too thick or clumpy, stir in a splash of cream.) Add .333 cup water to the sausage. Increase the heat to medioum- high. When the mixture reaches a simmer, stir in the roux a little at a time. Reduce heat to medium and slowly add the cream and milk. Bring to a simmer and cook, stirring frequently, until gravy reaches deisred thickness . Add the salt, black pepper, and sage and serve immediately. Leftover gravy can frozen for up to four months. Flaky Buttermilk Biscuts Makes 9 (3 inch) biscutis 8 Tbs butter (divided) 2 cups all-purpose flour 2 tsp baking powder .25 tsp baking soda .5 tsp salt .75 cup buttermilk Preheat oven to 450 degrees. Melt 4 tablespoons butter in n 8 or 9 inch square baking pan. Set aside. Sift together, flour baking powder, baking soda and salt. Cut in remaining 4 Tbs butter with a pastry blender or two knives until the mixture resembles coarse cornmeal. Make a well in the dry ingredients and add buttermilk all at once. Stir only to moisten and until dough is free from sides of bowl. Knead gently 10 to 12 folds. Use a light hand in kneading. Do not over knead or biscuits will be tough. Roll or pat out at least 1 inch thick. Cut with a 2- or 3- inch cutter that has been dipped in flour. Place biscuits in the baking pan iwth the melted butter; turn biscuits over so both sides are coated. Place close together in baking pan. Bake 12 to 15 minutes. Serve immediately. So I made both of the two dishes, and they were pretty good. For the biscuits, one of the suggestions is to use a tablespoon of sugar and mix it with the other dry ingredients.So one of my favorite foods is biscuits and gravy. So for my new post, I decided to try and make them. I used a recipe from foodday, so of course its gonna be good.

Savory Sausage Gravy
Makes about 6 cups
1 teaspoon vegetable oil
1 large onion, minced
1 pound bulk breakfast sausage
2 tablespoons unsalted butter
.5 cup all-purpose flour
2 cups whipping cream, at room temperature
.333 cups water
2 cups whole milk, at room temperature
1.5 tsp sea salt
.5 tsp freshly ground black pepper
2 tsp finely chopped sage

Heat the vegetable oil in a large (3- to 4 quart) saucepan over mediu heat. Add oion and cook until translucent. Add sausage and cook until browned, breaking it into chunks with the back of a spoon. Reduce heat to low. If desired, drain excess grease.
Meanwhile, melt the butter in a small saucepan over medium low heat. Slowly add the flour, stirring until a smooth paste forms. This is your roux. Continue cooking, stirring very often, until light brown, abo9ut 10-15 minutes. (If the roux becomes too thick or clumpy, stir in a splash of cream.)
Add .333 cup water to the sausage. Increase the heat to medioum- high. When the mixture reaches a simmer, stir in the roux a little at a time. Reduce heat to medium and slowly add the cream and milk. Bring to a simmer and cook, stirring frequently, until gravy reaches deisred thickness . Add the salt, black pepper, and sage and serve immediately. Leftover gravy can frozen for up to four months.

Flaky Buttermilk Biscuts
Makes 9 (3 inch) biscutis

8 Tbs butter (divided)
2 cups all-purpose flour
2 tsp baking powder
.25 tsp baking soda
.5 tsp salt
.75 cup buttermilk
Preheat oven to 450 degrees. Melt 4 tablespoons butter in n 8 or 9 inch square baking pan. Set aside.
Sift together, flour baking powder, baking soda and salt. Cut in remaining 4 Tbs butter with a pastry blender or two knives until the mixture resembles coarse cornmeal.
Make a well in the dry ingredients and add buttermilk all at once. Stir only to moisten and until dough is free from sides of bowl.
Knead gently 10 to 12 folds. Use a light hand in kneading. Do not over knead or biscuits will be tough.
Roll or pat out at least 1 inch thick. Cut with a 2- or 3- inch cutter that has been dipped in flour. Place biscuits in the baking pan iwth the melted butter; turn biscuits over so both sides are coated. Place close together in baking pan. Bake 12 to 15 minutes. Serve immediately.

So I made both of the two dishes, and they were pretty good. For the biscuits, one of the suggestions is to use a tablespoon of sugar and mix it with the other dry ingredients.