Tuesday, September 29, 2009

biscuits and gravy

there are few things that make my husband happier than a cool fall day, a great bowl of chili and a WVU football game. if we haven't quite got to that fall weather here at the beach, there's no WVU game on and chili is out of the question, i know that a large and delicious homemade breakfast is his other love. ....besides just spending time with me of course :)

i learned early in our relationship that breakfast is our passion. we love large breakfasts filled with scrambled eggs, bacon, pancakes and sausage gravy and biscuits. we rock at breakfast. we can do it up gourmet style and feel loaded for the day. we each have our talents. my husband can make scrambled eggs that are creamy and delicious. every time i attempt them they taste like rubber. i make the sausage gravy and the bacon. apparently my bacon is perfectly crispy. we make the biscuits together because baking is much more fun with two.

saturday we didn't have the fixings for an enormous breakfast, but during our weekly grocery run my husband covertly slipped a roll of sausage in the basket as a preemptive move on a big breakfast weekend. after a long night on the ship friday night he came home, slithered into bed, kissed me and asked me if i'd make him sausage awesome, as we affectionately call it. how do you say no to that, I ask.

biscuits supreme
*from the better homes & gardens cookbook

3 c. ap flour
1 tbsp. baking powder
1 tbsp. sugar
1 tsp. salt
3/4 tsp. cream or tartar
3/4 c. butter or 1/2 c butter and 1/4 c. shortening
1 c. milk

preheat oven to 450 degrees.
in a large bowl combine the flour, baking powder, sugar, salt and cream of tartar. using a pastry blender, cut in the butter until mixture resembles coarse crumbs.

make a well in the center of the flour mixture and add milk all at once. using a fork just stir until the mixture is moistened.

turn dough out onto a lightly floured surface. knead dough by folding and gently pressing it for four to six strokes or just until dough stays together.

pat our lightly roll dough until 3/4 inch thick.

cut dough with a floured 2 1/2 in. biscuit cutter (or a glass if you don't have one); reroll scraps as necessary and dip cutter into flour between cuts.

place dough circles 1 inch apart on an ungreased cookie sheet. bake for 10-14 minutes or until golden.
remove biscuits from baking sheet and serve warm with sausage gravy!


Rak said...

hi emily,
sorry to bother you again, but i posted a comment a while ago on your "bite size pep rolls" post, and since didnt answer, i decided to try again. :)
"Hey emily! My name is Raquel and I´m from Brazil. I did live in WV so I did have a real pepperoni roll :)
Unfortunately it´s been about 6 years since that happened and, since then, i´ve been trying to get online a recipe that works as good as the ones i used to have in school (really, i dont know where TCHS used to buy it from, but, god, they were the best! and i used to dip then in ranch dressing... awesome!), and your post kinda gave me hope. I couldnt find your recipe, if you ever posted it, so, would you mind doing it? or at least sending it to me by email??? i´d really appreciate! Thanks a lot!

Emily said...

I'm sorry I must have missed your post! I'll send you an e-mail. I didn't post the recipe because it's a secret family recipe :)