Food Storage Biscuits & Gravy
I love cooking breakfast on the weekends. Its such a nice change of pace to enjoy an early morning meal. And besides, who can pass up a chance to indulge in biscuits and gravy!?
Prep Time Gravy
Chef Todd Leonard
- 1⁄2 c thrive sausage crumbles
- 2 T thrive chopped onions (fd)
- 1 T butter
- 1⁄4 t thrive chef’s choice seasoning blend
- 1 c thrive bechamel sauce (dry)
- 1 t thrive chives
- 1⁄2 c water
- 2 c additional water
In a small bowl, combine sausage, onions, and 1/2 cup water and let soak 5 minutes. Simmer mixture in a small saucepan (without draining) with butter and seasoning blend until almost dry. Add remaining 2 cups water and béchamel and bring to a simmer for 3–5 minutes. Fold in chives and serve.
- 4 c thrive white flour
- 4 1⁄3 c cake flour
- 1 t thrive iodized salt
- 3 1⁄4 T thrive white sugar
- 1⁄4 c thrive baking powder
- 3⁄4 c butter (salted)
- 4 c buttermilk
In a large bowl, cut butter into the dry ingredients. Add the buttermilk and mix until just moistened. Do not over mix, or biscuits will become tough. Move to table and knead only four or five times. Flour a rolling pin and Roll dough evenly 1 inch thick on a floured surface and cut out with a ring mold. Place cut biscuits on a greased cookie sheet, making sure they are touching each other and not separated on baking sheet. This will help them rise and become fluffy. Brush butter on the tops of the biscuits before they go into the oven and again when they come out of the oven (this step can be optional). Bake at 415 degrees for 15–20 minutes or until golden brown.
Serving Idea: Try adding bacon, THRIVE™ cheese, green onions, or other flavors to the dough or to the tops of the biscuits to enhance the flavor.
Serving Idea: This recipe can be used to make strawberry shortcake. Just increase the sugar to ¼ cup
and add 1 tsp. vanilla extract.