Subj : Joanna Gaines Top 10 - 09
To   : All
From : Dave Drum
Date : Mon Aug 12 2024 03:54 pm

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

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