Sunday, February 14, 2016

What is Love? Maybe Biscuits and Gravy.

I like mine one side gravy, the other my homemade plum jam!
I'd say this morning it was a plate of Buttermilk Biscuits with Sausage Gravy - at least that's how I showed my hubby some love today - you may ask "by giving him a heart attack on a plate?!" Well, I say no - it was a small serving and after we went on a nice long hike on the Healdsburg Ridge- so there - everything in moderation I say - including biscuits and gravy!

Buttermilk Biscuits and Sausage Gravy serves 4 in not gigantic portions 2 if you are feeling piggy about it

1 and 1/2 cups all-purpose flour
1/2 cup cake flour - this is what really made them stand out - tender!
1/2 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon sugar
1/2 stick butter (cold)
1/4 cup shortening
3/4 cup buttermilk
2 tablespoons melted butter

For the biscuits - mix the dry ingredients together in a bowl - I did this the night before so they would be ready to go this morning - then cut in with a pastry cutter the butter and shortening - If you don't want to use shortening use all butter or try some good quality lard. When crumbled together add the buttermilk and stir to form a shaggy dough. Turn out onto floured work area and turn a couple times to get it to come together then pat into a 1 inch thick circle - cut into 3 inch rounds (or whatever shape you like - I briefly considered hearts but didn't - putting the dough back together to form other circles as you go. Place on a large baking sheet lined with parchment paper and brush the tops with melted butter - you should have 6. Bake in a 400 degree oven for about 16 min or until golden brown. Meanwhile make the gravy.

1/2 pound pork breakfast sausage (I had some wonderful little sage links from Deb at Owen Family Farm - they were so lovely and lean I actually had to add some oil to the pan to make gravy!)
2 tablespoons flour
1/2 cup evaporated milk
1 cup chicken broth
1/4 cup cream
lots of pepper and a bit of cayenne

Top of the Healdsburg Ridge
Spring has sprung up here!
Brown the sausage (squeeze them out of the casing if in them) in a large dutch oven or skillet, crumbling it up as you go. Remove to a bowl and you want a couple tablespoons of "drippings" remove the rest - or in my case if you have wonderful little non-greasy sausage add a bit of oil. Then add the flour and cook until lightly browned, stirring with a wooden spoon. Stir in the liquids and cook until thickened - about 5 min then add back the sausage, salt and pepper to taste - serve over hot biscuits. Don't eat every week ; 0 just once in a blue moon. 

Love you my sweet husband!

Post Note: Tonight there is some kale salad! HA