Subj : Biskits was: Don't Bug M
To : Sean Dennis
From : Dave Drum
Date : Thu May 29 2025 05:57 am
-=> Sean Dennis wrote to Dave Drum <=-
DD> AFAIAC biscuits are either "drop" style or cut into size w/a cookie
DD> cutter. If you put them into a muffin tin they becoemuffins. Bv)=
SD> I like biscuits. This is my favorite biscuit recipe.
SD> MMMMM----- Recipe via Meal-Master (tm) v8.06
SD> Title: Saco Buttermilk Biscuits
SD> Categories: Breads, Breakfast, Seandennis
SD> Yield: 20 Biscuits
Biscuits were a bone of contention at my house when I was growig up.
My Dad made really good biscuits and my Mom made hockey pucks .... I
suspect because she over-worked the dough.
Odd that this should come up. Last night my brother brought me four
of Ms. Vivky's biscuits and a good suppy of her sausage gravy for my
supper. I ate well then had an early night of it when the carb load
kicked in. And I split the remaining gravy (after harvestig the large
chunks of sausage) between the mooches - Jasper and Isobel (two of the
three mutts my housemate is minding for his son.
Not aq speck of gravy left when they finished. Bv)=
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: N.Y.T Biscuits & Gravy
Categories: Breads, Dairy, Pork, Vegetables, Herbs
Yield: 7 servings
MMMMM--------------------------BISCUITS-------------------------------
2 1/4 c (340 g) A-P flour; sifted
1 tb Granulated sugar
1 1/2 ts Baking powder
1 ts Salt
1 c (240 mL) buttermilk; room
- temp
5 5/16 oz Tub full-fat Greek yogurt;
- room temp
1/2 c (112 g)salted butter, melted
- more as needed
MMMMM-----------------------SAUSAGE GRAVY----------------------------
12 oz Raw breakfast sausage
1 sm Yellow onion; fine chopped
2 lg Garlic cloves; grated or
- chopped
3 tb A-P flour
1 c Unsalted chicken stock
1 sm Bay leaf
2 c Whole milk
1 1/2 ts Black pepper
1/2 ts Ground sweet paprika
1/4 ts Ground cayenne; more to
- taste
1/8 ts Ground nutmeg (opt)
2 tb Fine chopped fresh parsley
1 tb Fine chopped fresh sage
Salt
Set oven @ 450ºF/232ºC.
PREPARE THE BISCUITS: In a medium bowl, using a wooden
spoon, stir together flour, sugar, baking powder and
salt. Mix together buttermilk and yogurt, add to the dry
ingredients and stir to combine.
Pour melted butter into an 8" glass baking dish and
place dough on top of melted butter. Using your hands,
spread dough evenly across the dish until it touches the
sides. (If the dough starts to stick to your fingers,
use a little butter on your fingertips to keep it from
sticking.)
Run a knife through the dough to score 9 equal squares.
Bake until golden brown at the bottom, 20 to 25 minutes.
Brush with more butter on top and set aside.
WHILE THE BISCUITS BAKE, MAKE THE SAUSAGE GRAVY: Heat a
large, deep skillet over medium heat. Add the sausage
and cook until browned, about 10 minutes, stirring and
breaking up any large pieces with a wooden spoon or
spatula.
Add the onion to the skillet and cook for 5 minutes,
stirring occasionally. Add garlic and cook until
fragrant, about 30 seconds.
Stir the flour into the sausage mixture and cook for 1
minute, stirring constantly, until it blends into the
sausage fat. (You want to make sure it’s cooked enough
that the flour taste goes away, but not so cooked that
it’s toasted.)
Slowly add the chicken stock and bay leaf, stirring the
sausage mixture until combined. Continue cooking for
about 3 to 4 minutes, stirring frequently.
Add the milk and continue stirring. When the gravy
begins to simmer, lower the heat to medium-low and cook
for 7 minutes, stirring often, until thickened.
Add black pepper, paprika, cayenne and nutmeg (if
using); stir to mix well. Add parsley and sage. Remove
the bay leaf. Taste and adjust seasoning.
Remove the cooked biscuits by cutting them along the
scoring lines and using a spatula to pop them out. Slice
the biscuits to split them horizontally, then serve the
sausage gravy over the open halves.
By: Millie Peartree
Yield: 6 to 8 servings
RECIPE FROM:
https://cooking.nytimes.com
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