Warning: This recipe is buttery! This is not diet food. Proceed with full disclosure!
I promised you biscuits to go with your gravy, right? Keep in mind that sausage gravy 'n' biscuits isn't exactly for those who are watching their waistlines... But you are missing out when you ignore a fluffy biscuit, and the gravy that goes with it. This recipe is something I use for dumplings as well. I like my dumplings to be fluffy, like a cloud. There is an art to making both cut biscuits and drop biscuits... The butter (or shortening if you must use that), the amount of flour you use, the seasoning, and the amount of time you work your dough/batter. But the great thing about the drop biscuits is that you will know just by looking at it if it is too wet or too dry, if you did just the right amount of mixing, etc. It's more of a "fritter" style, though not fried, than the flaky style. I don't have this awesome, nostalgic story to tell you about what made me like drop biscuits... I just like them. I like how soft and fluffy they are, and how they are the perfect vessel to hold sauces and gravies as there are so much more nooks and crannies to speak of. That is not to say that I dislike the flaky style biscuit, those have advantages too! But I am saving that recipe for another time. This one will have a few alternatives to flour, milk, and butter, for those of you on gluten free, dairy free, or vegan diets! First, the recipe. The Recipe
The Method
Preheat your oven to...
350 F or 175 C
In your mixing bowl...
You can sift your dry ingredients in if you desire, but you can just put them in.
Add the melted butter...
Cut it in with a fork or pastry cutter. It should look like wet sand when you are through with that.
Add half of your milk all at once...
Mix and keep adding until you have a thick batter that hold's it's shape when you have it on a fork or spoon. Do not worry about lumps, lumps are good. You do not want to over-mix or your biscuits will be chewy!
Spoon into 1/4 cup- 1/2 cup lumps onto your sheet pan (Greased if needed)...
Bake for 12-15 minutes or until you see nice brown bits on the tops!
Substitutes and Add ons!
The reason I don't have a set amount of milk or flour is that sometimes it varies on how much of each you need. This recipe is super forgiving unless you overmix the dough! Just be careful not to mix too much if you have to add flour or milk.
This recipe is super easy and versatile, which is what I absolutely love about it. They taste really awesome in a stew, as a dessert, or used for sausage gravy. I hope you enjoy as I do. Let me know what you think! Hit that "Like" button, share it, love it, eat it. Thank you, foodie friends!
Much Love, Kimmie P.S. See that "Yum" button? If you have a Yummly account, please do tap that button! |
The Eccentric Foodie
Food Tip
Cooking bacon in the oven is the easiest way.
Recipes
These are various recipes that either I created, or I found and adjusted to what I thought would be awesome or even healthier. Archives
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