From 3f1b7d7374a234ba2fac582ab7f84475cd6a8bdf Mon Sep 17 00:00:00 2001 From: medusa Date: Fri, 16 Aug 2024 02:41:17 +0000 Subject: [PATCH] Add food_related/biscuits_and_gravy.md --- food_related/biscuits_and_gravy.md | 76 ++++++++++++++++++++++++++++++ 1 file changed, 76 insertions(+) create mode 100644 food_related/biscuits_and_gravy.md diff --git a/food_related/biscuits_and_gravy.md b/food_related/biscuits_and_gravy.md new file mode 100644 index 0000000..a7c17eb --- /dev/null +++ b/food_related/biscuits_and_gravy.md @@ -0,0 +1,76 @@ +# Biscuits and Gravy + +## Ingredients + +### For the Biscuits: +- 2 cups (250g) all-purpose flour +- 1 tablespoon baking powder +- 1/4 teaspoon baking soda +- 1 teaspoon salt +- 8 tablespoons (113g) unsalted butter, very cold +- 3/4 cup (180ml) buttermilk, very cold + +### For the Sausage Gravy: +- 1 pound (450g) high-quality pork sausage +- 1/3 cup (40g) all-purpose flour +- 3 cups (720ml) whole milk +- 1/2 teaspoon garlic powder +- 1/4 teaspoon onion powder +- 1/4 teaspoon dried sage +- 1/8 teaspoon ground nutmeg +- Salt and freshly ground black pepper to taste +- 1 tablespoon unsalted butter (optional) + +## Instructions + +### Biscuits: +1. Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper. +2. Whisk together dry ingredients in a large bowl. +3. Cut cold butter into small cubes and work into the flour mixture until it resembles coarse crumbs. +4. Create a well, pour in cold buttermilk, and stir just until dough comes together. +5. On a lightly floured surface, pat dough into a rectangle and fold in thirds. Rotate 90 degrees and repeat folding. +6. Pat to 3/4 inch thickness and cut biscuits with a 2.5-inch round cutter. +7. Place on baking sheet and brush tops with buttermilk. +8. Bake for 12-15 minutes until golden brown. + +### Sausage Gravy: +1. In a large skillet, cook sausage over medium heat until well-browned, about 8-10 minutes. +2. Sprinkle flour over sausage and cook for 2 minutes, stirring constantly. +3. Gradually add milk, stirring to prevent lumps. +4. Add seasonings and simmer on low heat for 5-10 minutes until thickened. +5. Adjust seasoning and stir in optional butter. + +### Serving: +Split warm biscuits and ladle hot gravy over them. Serve immediately. + +## Tips and Techniques: +1. Keep ingredients cold: This is crucial for flaky biscuits. +2. Don't overwork the dough: Mix and handle minimally to avoid tough biscuits. +3. Folding technique: Creates layers in the biscuits for a flakier texture. +4. High heat baking: Helps biscuits rise quickly and develop a golden crust. +5. Roux-based gravy: Ensures a smooth, thick consistency. +6. Properly brown the sausage: Develops deep flavors through Maillard reaction. + +## Common Enhancements and Variations: + +### Biscuit Variations: +1. Cheese Biscuits: Add 1 cup shredded sharp cheddar to the dry ingredients. +2. Herb Biscuits: Mix in 1 tablespoon fresh chopped herbs (rosemary, thyme, or chives). +3. Honey Butter: Serve with a side of honey-butter for a sweet contrast. + +### Gravy Variations: +1. Spicy Gravy: Add red pepper flakes or use hot Italian sausage. +2. Mushroom Gravy: Sauté sliced mushrooms with the sausage. +3. Vegetarian Option: Use plant-based sausage and mushrooms. + +### Serving Ideas: +1. Breakfast Bowl: Serve over crispy hash browns with a fried egg on top. +2. Open-Faced Sandwich: Top a single biscuit with gravy and a slice of tomato. +3. Breakfast Casserole: Layer biscuits, gravy, and scrambled eggs in a baking dish. + +## Make-Ahead and Storage: +- Biscuit dough can be prepared and cut the night before. Cover and refrigerate, then bake fresh in the morning. +- Gravy can be made ahead and reheated with a splash of milk to adjust consistency. +- Store leftover biscuits at room temperature for 1-2 days, gravy in the refrigerator for up to 3 days. + +Remember, the key to great biscuits and gravy is serving them fresh and hot. The contrast between the crisp biscuit exterior and the rich, creamy gravy creates a delightful comfort food experience. \ No newline at end of file