Subj : Joanna Gaines Top 10 - 09
To   : All
From : Dave Drum
Date : Mon Aug 12 2024 15:57:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Joanna Gaines' Biscuits
 Categories: Breads, Dairy, Pork
      Yield: 20 servings
 
      4 c  Self-rising flour
      2 tb Baking powder
      1 ts Baking soda
    3/4 lb Salted butter; cold, in 1/2"
           - pieces or grated
      2 lg Eggs; beaten
           +=PLUS=+
      1 lg Egg; for brushing
  1 1/2 c  Buttermilk; + 1 tb for
           Brushing
           Strawberry jam or Classic
           - Sausage Gravy; to serve

MMMMM-------------------CLASSIC SAUSAGE GRAVY------------------------
      2 lb Pork sausage
      6 tb Unsalted butter
      6 tb A-P flour
      2 c  Whole milk
           Salt & fresh ground pepper
 
  In a large bowl, whisk together the flour, baking
  powder, and baking soda.
  
  Add the cold butter and use a pastry blender to cut it
  into the flour until the pieces are even and about the
  size of peas.
  
  Stir in the beaten eggs with a wooden spoon until
  combined.
  
  Stir in 1 1/2 cups of buttermilk until the dough comes
  together into a sticky mass. If it’s too dry, add more
  buttermilk 1 tablespoon at a time until the correct
  consistency is reached.
  
  Cover the bowl and refrigerate the dough for at least 30
  minutes (or up to overnight).
  
  Set the oven @ 400ºF/205ºC and line a baking sheet with
  parchment paper.
  
  Scrape the chilled dough onto a floured work surface and
  press it into a round about 14" across and 1/2" thick.
  
  Use a floured 2 1/4" round cutter to cut out
  approximately 20 biscuits. Gather and pat out any scraps
  to cut more biscuits.
  
  Arrange the biscuits on the prepared baking sheet so
  that they are touching.
  
  Beat the remaining egg with 1 tablespoon of buttermilk
  and brush it on top of the biscuits.
  
  Bake until golden brown (15 to 20 minutes).
  
  Let the biscuits cool slightly on a rack.
  
  Serve them fresh out of the oven with strawberry jam or
  gravy if desired.
  
  CLASSIC SAUSAGE GRAVY: In a large skillet, cook the
  sausage over medium heat until cooked through and nicely
  browned, about 15 to 20 minutes. Transfer the sausage to
  a platter and set aside.
  
  Add butter into the rendered grease in the skillet,
  scraping the pan to incorporate any browned bits. Once
  the butter is melted, whisk in the flour until smooth.
  Then, whisk in the milk 1 cup at a time, making sure to
  get any lumps out until the mixture is smooth. Bring to
  a simmer over medium heat and cook until slightly
  thickened, about 5 minutes.
  
  Stir the sausage into the gravy. Season generously with
  salt and pepper. Serve warm.
  
  Store leftovers in a covered container in the
  refrigerator for up to 4 days. Reheat gently over low
  heat.
  
  Remember, these biscuits are best enjoyed on the day
  they are made!
  
  Joanna Gaines
  
  Makes: 20 biscuits
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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