When I am at my normal post, you will not see biscuits and gravy at the inn… until today. Today, the gravy was made with fresh herbs. Today, the biscuits were light and fluffy and moist. Today was lovely.
Serves at least 10 people with leftover biscuits to have later – you know, warmed with butter and honey.
Yeast Biscuit Recipe
Preheat oven to 400 degrees.
- 1 package yeast
- 1/2 cup lukewarm water
- 2 tablespoons sugar
- 5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon baking powder
- 3/4 cup Crisco shortening
- 2 cups buttermilk (or almost 2 cups of milk with 2 tablespoons of lemon juice or vinegar stirred into it to create buttermilk)
Place yeast, warm water and sugar in a small bowl. Swirl around and let sit in a warm place while preparing the remaining ingredients.
Place flour, baking soda, salt, baking powder and shortening in a large bowl and blend together using a pastry cutter or a fork until shortening is about the size of peas.
Stir buttermilk and yeast mixture into flour mixture.
There are a couple of ways to form the biscuits:
- Place a little flour on counter and roll out about to 1 inch thick, depending on how thick you’d like the biscuits to be. Dust off excess flour and place on baking sheet lined with parchment paper.
- Drop biscuits onto baking sheet lined with parchment paper using a spoon – about 1/2 cup per biscuit for large size.
Bake about 15 minutes or until light golden brown and done in the middle.
Enjoy with butter & strawberry jam or honey butter or gravy or any way you like. These are the moistest biscuits you’ve ever had and they keep very well.
Sausage Gravy Recipe
- 3 pounds country sausage
- 1 medium yellow onion, diced
- 1/2 cup flour
- 2 cups water
- 4 cups milk
- House seasonings (like Lawry’s, Spike or Johnny’s Seasoning)
- Sea salt & pepper
- Leaves from 4 sprigs of thyme, minced
- Leaves from 3 sprigs of oregano, minced
- Leaves from 1/2 sprig of rosemary, minced
- 1 cup sour cream
- 1 cup shredded cheddar cheese
In a very large frying pan on medium-high heat, crumble and cook the country sausage until nearly done cooking. Add in diced onion and cook until onion is translucent. Sprinkle in flour to create the gravy roux. Stir and cook for a few minutes (important because the flour taste cooks out within these few minutes). The flour might look like it has disappeared, but it’s just waiting to do it’s magic. pour in water and stir. Pour in milk and stir. Gravy will thicken when liquids heat up. After gravy has thickened, reduce heat to medium. Season gravy to your liking – this is sometimes tricky because gravy can start out very bland. Just keep adding salt a little at a time until you reach the perfect level for you. Your gravy shouldn’t end up tasting like salt. The salt is there to enhance all the other flavors that are hiding. Stir in fresh herbs, sour cream and cheese (country gravy will never be the same). Cook until cheese & sour cream have melted. Gravy is ready to serve.
Cut biscuits in half and place on plate. Cover with about 1 1/2 cups gravy. If desired, serve with a fried egg on top.
Great served with fresh fruit or berries on the side… you know, to lighten things up.
Note: This biscuit recipe is known as Paula Deen’s recipe but has actually been around a long time & is found in many old cookbooks.