The "Breakfast" thread
- Thread starter lilbopeep
- Start date
Mama
Queen of Cornbread
It's a pretty common breakfast, especially in the southern U.S. A biscuit is similar to a savory scone and the gravy is made from bulk breakfast sausage, flour and milk flavored with salt and pepper.
Here's my recipe and along with a pic:
Biscuits:
2 cups self-rising flour
1/4 cup All-Vegetable Shortening, butter or lard
1 cup buttermilk, or you can use whole milk
Preheat oven to 500 degrees F. In a mixing bowl, cut the shortening into the Self-Rising Flour with a pastry blender or fork or your fingertips until it resembles coarse crumbs.
Blend in buttermilk with fork just until the dough comes together. The dough will be sticky.
Turn the dough onto a lightly floured surface. Knead gently by folding the dough 8 to 10 times.
Press into a circle that's 1 inch thick.
Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Do not twist the cutter until the dough has been cut all the way through (twisting the cutter will cause the biscuits not to rise straight up.
Place the biscuits on baking sheet so that they barely touch. Gather up the scrap dough, press it into a circle, working it as little as possible and continue cutting until all dough has been used.
Bake 8 to 10 minutes or until golden brown.
Gravy:
1 pound fresh sausage
3 tablespoons shortening, or bacon drippings
1/4 cup all-purpose flour
3 cups milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
In a large heavy skillet (preferably cast iron), brown the sausage breaking it up with a spatula over medium high heat. Do not drain. Add the shortening, flour, salt and pepper. Cook stirring constantly until flour begins to brown. Slowly add milk while continuing to stir.Bring to a boil, reduce heat to a simmer and cook for one minute stirring occasionally. As the gravy cools it will thicken so if you want thinner gravy, add a little more milk.
Some people add hot sauce, bacon drippings and other flavorings to their gravy...whatever is to your liking.
Here's my recipe and along with a pic:
Biscuits:
2 cups self-rising flour
1/4 cup All-Vegetable Shortening, butter or lard
1 cup buttermilk, or you can use whole milk
Preheat oven to 500 degrees F. In a mixing bowl, cut the shortening into the Self-Rising Flour with a pastry blender or fork or your fingertips until it resembles coarse crumbs.
Blend in buttermilk with fork just until the dough comes together. The dough will be sticky.
Turn the dough onto a lightly floured surface. Knead gently by folding the dough 8 to 10 times.
Press into a circle that's 1 inch thick.
Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Do not twist the cutter until the dough has been cut all the way through (twisting the cutter will cause the biscuits not to rise straight up.
Place the biscuits on baking sheet so that they barely touch. Gather up the scrap dough, press it into a circle, working it as little as possible and continue cutting until all dough has been used.
Bake 8 to 10 minutes or until golden brown.
Gravy:
1 pound fresh sausage
3 tablespoons shortening, or bacon drippings
1/4 cup all-purpose flour
3 cups milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
In a large heavy skillet (preferably cast iron), brown the sausage breaking it up with a spatula over medium high heat. Do not drain. Add the shortening, flour, salt and pepper. Cook stirring constantly until flour begins to brown. Slowly add milk while continuing to stir.Bring to a boil, reduce heat to a simmer and cook for one minute stirring occasionally. As the gravy cools it will thicken so if you want thinner gravy, add a little more milk.
Some people add hot sauce, bacon drippings and other flavorings to their gravy...whatever is to your liking.
Attachments
but better.
SilverSage
Resident Crone
lilbopeep
🌹 Still trying to get it right.
Those look so good. Are those poppy seeds in the muffins?
Yum yum Peeps!
That's a tasty combo for sure!
That's a tasty combo for sure!
lilbopeep
🌹 Still trying to get it right.
OH MAMA!! I don't know what I am looking at but it looks wonderful!!Who knew losing weight could taste so good!
What is it?
lilbopeep
🌹 Still trying to get it right.
Ok I guess I am stupid but how do you stuff a french toast? I always just make regular.
Mama
Queen of Cornbread
You use 2 slices of bread and make a sandwich with cream cheese mixed with a few berries or you could use jelly or you could just use flavored cream cheese. Coat the whole sandwich in the egg mixture and cook on the griddle like a grilled cheese. I took it a step further and coated the whole thing in crushed cereal to give it a crispy outside.
lilbopeep
🌹 Still trying to get it right.
Thank you abi. These vine tomatoes the past week have been fantastic! Red, ripe, juicy and full of flavor during the off season! I won't eat a mealy tomato! I'd rather have none even on a salad rather than a tasteless mealy tomato.
LETHAL GTS
New member
Wow, I'm not much of a breaky person, but you may have converted me Mama!
I'm still drinking coffee, and you've already cooked breakfast! Looks great!