Biscuits with Sausage Gravy

Biscuits to me are one of the yummiest comfort foods you can eat. They taste so good warm out of the oven, smeared with butter, dipped in gravy or used as a breakfast sandwich. Whatever your preference, there is no mistaking that a good biscuit is both comforting and indulging.  For me, I love on a cold rainy day to make biscuits and sausage gravy. Nothing says warmth to me like fresh, light, fluffy mile high biscuits  smothered in a beautiful sausage gravy.
Traditionally I have made my biscuits with baking powder and baking soda but, I was watching Trisha Yearwood’s cooking show and she went to a biscuit cafe that made Angel biscuits with yeast. I had never seen biscuits made like this before, I worried that they would be dense like hockey pucks but they looked so good, I thought it was worth a try. WOW, they were delicious! Still very light and fluffy. I don’t know why I was worried about the yeast making them like hockey pucks, they definitely lived up to their name “Angel” biscuits.
So today’s post I am going to share with you a recipe for biscuits and sausage gravy that was inspired by Trisha Yearwood’s Angel biscuits.

The Biscuits

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Here is what you will need:

For the biscuits:

  • 5 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 5 tablespoons sugar
  • 1/4 cup warm (90 to 110 degrees F) water
  • 1/2 ounce (2 packages) active dry yeast
  • 1 cup (2 sticks) salted butter, cold, cut into small squares, plus 4 tablespoons, melted
  • 2 cups buttermilk

 

For the sausage gravy:

  • 1 pound of ground sausage (any flavour you prefer)
  • 3 tablespoons of butter
  • 1/4 cup of AP flour
  • 3 cups of milk (I used 2%)
  • Salt and pepper to taste

Here is how to make it:

For the biscuits:

  • Preheat the oven to 425.
  • In a large bowl, whisk together the flour, baking powder, baking soda, salt and 3 tablespoons of the sugar.
  • In a small bowl, combine the warm water with the yeast and the remaining 2 tablespoons sugar; stir until the yeast is dissolved. Let stand until bubbles appear, 2 to 3 minutes.
  • Using your hands, mix the 1 cup cold butter into the flour, breaking the butter into small pebbles, until the mixture resembles coarse meal. Make a well in the center and add the buttermilk and the yeast mixture. Gently fold the flour into the wet ingredients. Keep mixing until a ball starts to form, then gently knead, 12 to 15 times, to create a smooth dough.
    Note: Trisha’s recipe covers the dough and lets it rest in a warm place for 1 hour at this point but I didn’t. I transferred the dough directly to a work surface without letting it rest.
  •  Transfer the dough to a lightly floured work surface and press out to 1- to 1 1/2-inches thick. Fold the dough in half, press again to 1- to 1 1/2-inches thick, and then fold again.
  • Cut the dough using a 2- to 3-inch round biscuit cutter, depending personal preference.
  • Place the biscuits on a baking sheet fitted with parchment; cover with plastic wrap and let rest for 30 minutes.IMG_E2547
  • Remove the plastic wrap and brush the tops with melted butter.
  • Bake until golden brown, 18 to 22 minutes, depending on size. Brush again with melted butter and serve immediately or let rest until sausage gravy is ready.

For Trisha Yearwood’s full recipe vist: https://www.foodnetwork.com/recipes/trisha-yearwood/trisha-yearwoods-angel-biscuits-3236443

 

For the Sausage Gravy:

  • Place sausage in a large, deep skillet. Cook over medium heat until evenly brown. Remove sausage with a slotted spoon, leaving the drippings in the pan.
  • Stir in the butter until melted.
  • Add flour and stir until smooth.
  • Reduce heat to med-low, and cook until light brown. Gradually whisk in milk, and cook until thickened.
  • Stir in the cooked sausage.
  • Season with salt and pepper.
  • Reduce heat, and simmer for 10 minutes, stirring occasionally.
  • If gravy becomes too thick, stir in a little more milk.
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  • Cut biscuits in half crosswise, place on a serving dish. Pour gravy on top and serve.

I hope this recipe inspires you to be creative in your kitchen – enjoy!

 

Baked Doughnuts – Just as good as fried

Whether you grew up with the “doughnuts” or the more modern “donuts,  it’s hard to resist these fresh baked treats. A classic snack that is prepared in various ways with various toppings or fillings to chose from – glazed, jelly or cream filled, dusted with powdered sugar or sprinkles, doughnuts are a delicious treat many people like to indulge in.
My Emma loves doughnuts, when she was really young and we would go grocery shopping, her favorite and last stop was at the doughnut counter.  I don’t think we ever went grocery shopping without stopping for one. Her order was always the same, vanilla dipped with coloured sprinkles. Today, she is more willing to venture out to include cinnamon sugar and powdered to her list of favourites.

With National Doughnut day around the corner (June 1), I thought I would make doughnuts as a treat for Emma. Now, there are two types of doughnut batters you can make –  yeast or cake. Yeast doughnuts are more the traditional doughnut that uses yeast and tends to be soft, fluffy but relies on the doughnut toppings or fillings for its sweetness. Cake doughnuts are made with what would resemble more of a cake batter, it tends to be more crumbly and a bit sweeter just like cake. I prefer yeast doughnuts, the struggle I always have is with the frying part of making doughnuts. I know there are people who believe if you are going to indulge than indulge big. I understand the mindset but I still feel that if there is a bit of a healthier way to enjoy something, then you should try. Doesn’t make you feel so guilty when indulging and when was the last time you ate just one doughnut.
Most doughnut recipes I have come across that bake the doughnuts vs fry, tend to be the cake batter ones. The recipe I am going to share with you, is a yeast dough that is baked. It was really hard to tell that they were baked and just like regular doughnuts that are amazing the day you bake them but can be heated in the microwave the next day to get that soft chewy texture back.

Cinnamon Sugar Doughnuts

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Here is what you will need:

For the dough:

  • 3 1/4 cups all-purpose flour
  • 2 teaspoons salt
  • 1/4 cup  sugar
  • 2 1/4 teaspoons active dried yeast
  • 2 tablespoons unsalted butter
  • 1 cup milk (I used 2%)
  • 1/3 cup water
  • 1 Tbsp vanilla extract

For the cinnamon sugar

  • Melt 4 Tblsp  butter in a bowl
  • 1 cup of sugar
  • 4 tablespoons of cinnamon

How to make the cinnamon sugar doughnuts:

For the dough

  • Mix the flour, yeast, sugar and salt together in a standing mixer fitted with dough hook.
  • In a saucepan, melt butter. Add milk, water and vanilla extract until just warm.
  •  With the standing mixer on speed 2, add the milk mixture and mix until everything is combined and the dough is smooth (about 5 minutes).
  •  Grease a large bowl and place the dough in the bowl and turn to coat lightly. Cover  with plastic wrap  and let the dough rise until doubled, 1 -2 hours.
  • Heat the oven at 350
  • Turn out dough onto a lightly floured surface.
  • Roll out to ½ “ thick.
  • Using a doughnut cut of your donuts. If you do not have a doughnut cuter circles.
  • Cover your donuts and let them rise at room temp for 30 minutes.
  • Unwrap the donuts. Brush the very top with melted butter.
  • Bake for 13 minutes.

For the cinnamon sugar

  • Melt  butter.
  • Mix sugar and cinnamon in a bowl.
  • Take you donuts out the oven and while warm dip the doughnuts in melted butter and then toss into the cinnamon sugar.
  • Place on a wire rack to cool completely.

I hope this recipe inspires you to be creative in your kitchen – enjoy!

 

To view the original doughnut recipe go to Gemma Stafford’s website at http://www.biggerbolderbaking.com/homemade-donuts/

Wild for Blueberries – Blueberry Muffins

Blueberries are a popular fruit treat. They have a sweet succulent flavour and are also nutritious. They can be  eaten fresh or incorporated into a variety of recipes. They have a fairly long shelf life and can last up to week in the fridge but do not wash them until you are ready to use. Blueberries are one of the many popular super foods believed to have powerful antioxidant effects and  many health benefits. Regardless of whether you are a believer in super foods  or not, they are used in a variety of goods, such as jellies, jams, muffins, pies, breakfast cereals, yogurts and even in wines and syrups. Before using them, make sure to wash them and ensure there are no small stems, leaves or over-ripened ones. My preference is to use them in muffins and coffee cakes. The recipes tend to allow the blueberry to be the star of the dish. Given this, I am going to share with you my favorite blueberry muffin recipe. I love making these for a quick on the go breakfast and they are also great as an after school snack for the kids.
Blueberry Muffins
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Here is what you will need:
  • For the topping
    • 1/4 cup of AP flour
    • 2 tbs granulated sugar
    • 2 tbs packed light brown sugar
    • 1/4 tsp of ground cinnamon
  • For the muffin
    • 7 tbs unsalted butter at room temperature
    • 3/4 cup of granulated sugar
    • 2 large eggs
    • 21/4 cups of AP flour
    • 4 tsp of baking powder
    • 1/2 tsp of salt
    • 1/4 cup sour cream
    • 1 cup of milk
    • 2 tsp of vanilla extract
    • 2 cups of fresh blueberries

How to make the blueberry muffins:

  • Preheat the oven to 375°
  • Grease 12 standard muffin tins
  • To make the topping
    • In a bowl stir together flour, sugar, brown sugar, and cinnamon.
    • Using a pastry cutter or your fingers cut or rub the butter into the dry ingredients until course crumbs form and set aside.
  • To make the muffin batter
    • In a bowl using a hand held mixer or electric standing mixer, cream together butter and sugar until light and fluffy.
    • Add the eggs and vanilla one at a time beating well until blended into the butter mixture.
    • In another bowl stir together flour, baking powder and salt.
    • Add the dry ingredients into the butter mixture in 2 increments, alternating with the milk and sour cream.
    • Stir just until moistened.
    • Using a large rubber spatula, gently fold in the blueberries just until evenly distributed taking care not to break the fruit.
    • Spoon the batter into the muffin cups level to the rim of the cup and sprinkle each with some topping mixture.
    • Bake for 20 – 25 minutes until golden brown. A toothpick inserted into the center of the muffin should come out clean.
    • Transfer to a wire rack and let cool for 5 minutes.

I hope this recipe inspires you to be creative in your kitchen – enjoy!