biscuits and gravy что это

Булочки с подливкой (biscuits and gravy)

Для рецепта булочек вам потребуется:

Рецепт приготовления булочек:

Для булочек масло нарезать на кусочки.

Смешать с мукой, пекарским порошком и солью в комбайне или вручную.

Долить кефира и размешать. Будет липкое тесто.

Слепить колобки и отправить в 200С духовку минут на 15.

Тем временем займемся подливкой. Разодрать на кусочки сосисочный фарш.

Обжаривая фарш, подсыпать муки.

Дожарить до готовности и румяности, стараясь разломать на мелкие кусочки.

Тем временем нежные рассыпчатые булочки уже готовы.

Залить молоком мясо в сковородке и яростно размешивать до желаемого загустения. На тарелку положить горячие булочки и полить аппетитной горячей подливкой. А можно булочки разломать, чтоб лучше пропитались, и еще от души поперчить. Почувствуйте себя на завтраке в палатке генерала Ли перед началом Геттисбургской битвы!

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Biscuits and Gravy

Here’s a classic Southern biscuits and gravy recipe you won’t forget. Make biscuits are with real butter and creamy buttermilk, then simmer gravy with pork sausage and drippings. This is comfort food at its best.

If there is one true expression of Southern love on a plate, it’s homemade buttermilk biscuits and gravy! There are so many ways to make biscuits and gravy, but this one’s my favorite.

The biscuits are easy to make, and the gravy is loaded with sausage.

How to Make Sausage Gravy

This version of sausage gravy is a beloved Southern recipe – there are many variations to be found. Sage and nutmeg are two of the more pronounced flavors in the gravy, giving it a slightly more elevated taste than you would find in simple milk gravy.

One of the differences you’ll find when you talk to people about how to make gravy for biscuits is whether or not they make a traditional roux (just drippings and flour), or they add the flour directly to the sausage after it’s browned.

I’ve made it both ways; the gravy thickens up just fine when you add the flour to the browned sausage mixture.

Tips on Making Biscuits and Gravy

Best Homemade Biscuits

As for the biscuits, there are countless recipes that have been handed down over the years in Southern families. Many swear that White Lily Self-Rising Flour is essential to making light fluffy biscuits.

However, in my experience, you can make perfectly respectable biscuits even if you can’t get your hands on that Southern staple. You can also mix up the ratio of butter and shortening, or just use one or the other, or use lard if you prefer.

In the spirit of the gracious South, please share with us your favorite way to make biscuits and gravy.

Another Way to Make Biscuits and Gravy

After you try this recipe, you’re going to want more biscuits and gravy. We suggest you try this combination in a different form — biscuits and gravy casserole. This casserole has all the savory goodness of regular biscuits and gravy, but it can feed a crowd.

How to Make Your Own Buttermilk

If you don’t have buttermilk in the house, you can add 1 tablespoon of lemon juice or white vinegar into a measuring cup and then add milk until the two combined measure 1 cup.

How to Store Leftovers for This Dish

Refrigerator: Store leftover biscuits and separately.Store the sausage gravy in an airtight container in the refrigerator for 3 to 4 days. Store the biscuits in an airtight container in the refrigerator for 4 to 5 days. Reheat the gravy on the stovetop slowly until it’s simmering. Reheat the biscuits in a preheated 350°F oven on a baking sheet covered with foil or parchment paper, about 5 to 7 minutes or until heated through.

Freezer: Freeze sausage gravy for up to 3 months in a freezer-safe zipper bag or container. Defrost in the refrigerator and reheat on the stovetop slowly until it’s simmering. Freeze biscuits in a freezer-safe zipper bag or container. Defrost in the refrigerator and reheat in a preheated 350°F oven on a baking sheet covered with foil or parchment paper, about 5 to 7 minutes or until heated through.

More Classic Southern Recipes

Biscuits and Gravy

I recommend preparing the biscuits first (not baking them), getting the gravy started, and then baking the biscuits while the gravy is thickening up. That way you can stir the gravy frequently which is hard to do when your hands are covered with flour and dough.

If you don’t have self-rising flour, you can substitute using a ratio of 1 cup all-purpose flour, 1 1/4 teaspoon baking powder, plus 1/8 teaspoon of salt, for every cup of self-rising flour.

Instead of 4 tablespoons each of butter and shortening, feel free to use 8 tablespoons of shortening or butter, or any combination up to 8 tablespoons.

Ingredients

For the Buttermilk Biscuits:

2 1/2 cups self-rising flour (plus extra for flouring your surface)

2 teaspoons sugar, optional

1/2 teaspoon kosher salt

4 tablespoons vegetable shortening (see recipe note)

4 tablespoons butter, cut into cubes, chilled

1 tablespoon melted butter, optional, to brush on top of biscuits after baking

For the Sausage Gravy:

1 pound sage-flavored pork sausage

1/4 cup finely chopped white or yellow onion

6 tablespoons all-purpose flour

1/2 teaspoon poultry seasoning

1/4 teaspoon ground nutmeg

1 to 2 dashes Worcestershire sauce

1 to 2 dashes Tabasco sauce, cayenne pepper, or other hot sauce

1 to 2 tablespoons butter or bacon grease (if needed)

Method

Preheat the oven to 450°F.

Prepare a floured surface for shaping the dough and have an un-greased baking sheet ready (lined with Silpat sheets if you have them).

In a medium-sized bowl which together the flour, sugar and salt.

To measure the flour, spoon it into the measuring cup, and level it off with the back side of a knife. If you scoop the flour, it will pack into the measuring cup, yielding too much flour.

Using a fork or a pastry blender, cut in the shortening and butter. Work quickly, you don’t want the fats to melt — the key to fluffy biscuits is minimal handling. The mixture should be crumbly.

Make a well in the flour mixture, and pour in the buttermilk. Stir with a spoon and blend just until the liquid is absorbed and the dough comes away from the sides of the bowl — add 1 to 2 tablespoons more buttermilk if the dough is dry. Do not over mix; the dough will be tacky, neither wet nor dry.

With lightly floured hands, turn out the dough onto a lightly-floured surface and gently fold it over on itself 2 or 3 times. Shape into a 3/4” thick round. If you use a rolling pin, be sure to flour it first to keep the dough from sticking to the pin.

Using a 2-inch biscuit cutter, cut out the biscuits pressing straight down (avoid the temptation to twist the cutter as twisting keeps the biscuits from rising). Dip the cutter in flour between cuttings to keep the dough from sticking to the cutter.

Place biscuits on the baking sheet so that they just touch (for crunchy sides, leave space in between). Reshape scrap dough and continue cutting. Remember to handle the dough as little as possible.

(At this point you can start on making the sausage gravy below, and put the biscuits in the oven right before adding the milk in the last gravy step.)

Bake at 450°F for 15-18 minutes or until lightly golden brown on top. Turn the baking sheet around halfway through baking.

(Optional) Brush the tops of the biscuits with melted butter.

To Make the Sausage Gravy

Preheat a 4-quart saucepan over medium high heat (put a few drops of water in the pan – when they evaporate, you know the pan is ready). Crumble the sausage into the pan and let it brown for a minute or two, then turn down to medium heat.

Continue cooking, breaking up the sausage into smaller pieces, until no pink remains. Stir in the onions and cook until they are transparent.

Remove sausage with a slotted spatula or spoon, leaving the drippings in the pan. If less than 3 tablespoons of drippings remain, add enough butter (or bacon grease) to equal about 3 tablespoons of drippings.

Add the cooked sausage back to the pan on medium heat, and sprinkle the flour over the sausage.

Stir in the flour and cook for about 6 to 8 minutes, until the mixture starts bubbling and turns slightly golden brown.

Stir in poultry seasoning, nutmeg, Worcestershire sauce, Tabasco sauce and salt — cook for 1 minute to deepen the flavors.

Slowly add the milk and cook over medium heat, stirring occasionally, until thickened (about 15 minutes). Be patient, it will thicken!

To serve, break a biscuit in half and put it in a bowl or on a plate. Spoon a generous portion of sausage gravy over the biscuit half and top with the other biscuit half.

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