735 open http://jessie.bluejay-nest.com/wordpress/?p=735 0 open 1 0 <p>Sundays are made for eating and lazing about. Biscuits and gravy are the perfect dish because after you eat them, you don't wanna move for several hours. They're kind of a pain in the ass to make, but they're totally worth it and I've been working on ways to cut down on preparation time.</p><div style="margin-left:auto;margin-right:auto;padding:0;font-size:x-small;text-align:center"><img src="/wp-content/images/bisgravy.jpg" class="centered"/><p>El desayuno perfecto: panecillos con salsa blanca de chorizo</p></div><p>One of the things that irritates me about making biscuits is that most recipes require that you cut cold butter into the dry ingredients. For that you need either a food processor or a pastry blender. I try to avoid busting out the food processor whenever possible and I didn't even know what a pastry blender looked like till I googled it. This biscuit recipe is nice b/c it avoids that problem. Another thing that I never plan on owning is a biscuit cutter. This recipe sidesteps having to roll out the dough. I just recently came up with the idea of baking them in a muffin pan so now my biscuits are easier to portion and more uniform. I can't believe it never occurred to me before. Anyway without further ado, here's the biscuit recipe.</p><h3>Biscuit Ingredients:</h3> <ul> <li>5 T butter</li> <li>2 c flour</li> <li>3 t baking powder</li> <li>1/2 t salt</li> <li>1/4 c milk (it's ok if it's sour)</li> <li>3/4 c plain yogurt</li></ul> <h3>Instructions:</h3><p> Melt the butter and let it cool for about 5-10 minutes. While it's cooling, mix the dry ingredients in a bowl. Add the yogurt and milk to the cooled melted butter. I usually just dump the yogurt and milk right into the pan with the butter to save a dish. Mix it until the butter has formed into little clumpies and then add it to the dry stuff. It should mix right up into a nice dough. Put heaping tablespoons of the dough into a greased muffin tin. There should be enough for 10 or 11 biscuits. Bake for about 10-12 minutes in a 400° oven.</p> <p>I usually make the biscuit dough first and have them ready to pop in the oven shortly after I start on the gravy. This recipe will work fine with country-style sausage or chorizo.</p><h3>Gravy Ingredients:</h3><ul> <li>12-16 oz chorizo or country-style sausage</li> <li>1/2 c flour</li> <li>~4 c <em>heated</em> milk</li> <li>salt (and pepper if using country-style sausage) to taste</li></ul><h3>Instructions:</h3> <p>I found the basic recipe and the secret to great gravy <a href="http://pinchmysalt.com/2007/09/24/biscuits-with-sausage-and-sage-gravy">here</a>. Her main innovation is to heat the milk. It seems simple but it makes a huge difference. It's changed my life. This way you don't have to drain the sausage which is a huge pain in the ass. You just brown the sausage, add the flour, stir it for a couple of minutes, and then add the heated milk. If the milk's not heated, it won't mix right. And don't be stingy with the salt! I usually add almost a teaspoon. Keep stirring till it's all thick and creamy and ready to smother over the biscuits.</p><p>Don't plan on going anywhere for a while after eating. The food coma strikes hard and fast. If I'm feeling really decadent, I'll put a fried egg on top and sprinkle shredded cheddar over the whole delicious mess. Seriously. Try it some time.</p> 2008-04-27T19:39:23Z 2008-04-28T01:39:23Z 2008-04-27T20:21:46Z 2008-04-28T02:21:46Z biscuits-and-chorizo-gravy 0 publish Biscuits and Chorizo Gravy