{"id":3946,"date":"2012-11-13T00:30:21","date_gmt":"2012-11-13T06:30:21","guid":{"rendered":"http:\/\/girlfriendscoffeehour.com\/?p=3946"},"modified":"2012-11-13T00:30:21","modified_gmt":"2012-11-13T06:30:21","slug":"gch-whats-on-your-plate-gravy-biscuits","status":"publish","type":"post","link":"https:\/\/girlfriendscoffeehour.com\/wordpress\/2012\/11\/13\/gch-whats-on-your-plate-gravy-biscuits\/","title":{"rendered":"GCH: What\u2019s on Your Plate? – Biscuits & Gravy"},"content":{"rendered":"
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Southern Breakfast with Biscuits & Gravy… mmmm mmmm good!<\/p><\/div>\n

Today I\u2019m sharing my recipes for biscuits and gravy, a Southern staple.\u00a0 Any Southern girl who\u2019s worth her salt has a good recipe for biscuits & gravy in her back pocket\u2026 everybody\u2019s recipe is different and everybody thinks theirs is the best one \ud83d\ude09\u00a0 Well I\u2019m no different\u2026. These are actually my dad\u2019s recipes.\u00a0 He loved to cook and had several of his own signature dishes.\u00a0 Most every Saturday morning while I was growing up, I would awaken to the smell of bacon.\u00a0 Mom and I would walk into the dining room to see a breakfast buffet set up on the table, including biscuits, gravy, scrambled eggs, hash browns, sausage, and bacon.\u00a0 He even made the hash browns from scratch!\u00a0 I\u2019m not that good, I use store-bought hash browns and I usually persuade my husband to make our scrambled eggs since his always turns out better than mine!<\/p>\n

Let\u2019s get started!<\/p>\n

 <\/p>\n

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Biscuits<\/p><\/div>\n

 <\/p>\n

The Biscuits<\/strong><\/p>\n

Ingredients:<\/em><\/p>\n

2 cups self-rising flour<\/p>\n

5 tablespoons butter<\/p>\n

2\/3 cup milk<\/p>\n

You\u2019ll also need extra flour for your counter top and extra butter to butter the tops when they come out of the oven.<\/p>\n

You\u2019ll also need:<\/em><\/p>\n

Bowl<\/p>\n

Large spoon<\/p>\n

Cookie sheet<\/p>\n

Biscuit cutter or cookie cutter<\/p>\n

 <\/p>\n

Instructions:<\/em><\/p>\n

First, mix the flour and butter together in a bowl, using your fingers to work the butter into the flour.\u00a0 This will take a few minutes, so you can use this time to pray and thank God for butter \ud83d\ude42 When it looks like little peas in the bowl, it\u2019s done.\u00a0 I have to admit, I hate getting all that mess under my fingernails, so I use a latex glove for this part.\u00a0 I\u2019m not crazy, my mother had me tested.<\/p>\n

Next, add the milk and mix it in.\u00a0 Then dump the mixture out on a floured surface and sprinkle flour on the top, then press it out with your hands until it\u2019s about \u00bc inch thick.\u00a0 We like big, thick biscuits, so I leave mine thicker than this, it\u2019s up to you.\u00a0 Also, instead of messing up my counter top with all that flour, I use a very large baking sheet as my surface.\u00a0 Then I can just take the baking sheet to the trash can and dump all the excess flour and eliminate all that mess on the counters!<\/p>\n

Cut out the biscuits (you can use a cookie cutter or do what I do, I use a large drinking glass to cut them out) and place them on a cookie sheet.\u00a0 No need to grease the cookie sheet, there\u2019s plenty of butter in the biscuits to keep them from sticking.\u00a0\u00a0 Now you’ll notice in my photo above, one of the biscuits is quite large.\u00a0 That’s what we always called the “pone”.\u00a0 This happens when you get to the end of cutting out your biscuits and you have about enough dough left for one or one and a half biscuits.\u00a0 Don’t bother pressing it out and cutting it again, just mash all the dough pieces up good with your fingers and flatten it out, then put it on the cookie sheet.\u00a0 The pone is always the most desired biscuit of the bunch since it’s a little larger…. I always give this to my husband \ud83d\ude42<\/p>\n

Bake in a preheated oven at 450 degrees for about 12 minutes.\u00a0 When the biscuits are finished baking, remove from oven and butter the tops.\u00a0 If you make small-ish biscuits, this recipe will make 10-12.\u00a0 But I like big biscuits, and I cannot lie \u00a0– (sorry I couldn\u2019t resist!! LOL) so I only get about 6 biscuits from this recipe.\u00a0 You can double it up if you want to make more.<\/p>\n

 <\/p>\n

Now for\u2026.<\/p>\n

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Gravy<\/p><\/div>\n

 <\/p>\n

The Gravy<\/strong><\/p>\n

Ingredients:<\/em><\/p>\n

1 cup milk<\/p>\n

1 \u00bd cups water<\/p>\n

\u00bd cup oil (or bacon \/ sausage grease if you prefer)<\/p>\n

\u00bd cup self-rising flour<\/p>\n

\u00bd teaspoon salt<\/p>\n

Pepper to taste<\/p>\n

You\u2019ll also need:<\/em><\/p>\n

Bowl<\/p>\n

10-inch skillet<\/p>\n

Whisk<\/p>\n

Instructions:<\/em><\/p>\n

Before you begin, mix the milk and water in a bowl and set aside for later.\u00a0 Then put the oil in your skillet and turn the burner on high.\u00a0 When the oil is hot, add the flour and salt (and pepper if desired.\u00a0 I always wait until it\u2019s done to add pepper and more salt, but it\u2019s up to you).\u00a0 Stir constantly with your whisk until it\u2019s as brown as you want.\u00a0 I like brown gravy, so in order to get a good, brown gravy as my result, I have to let my flour and oil get pretty brown because after you add the milk and water, it gets a few shades lighter.\u00a0 Just make sure you don\u2019t let the flour and oil burn.\u00a0 Burnt gravy doesn\u2019t taste good, just a FYI \ud83d\ude09<\/p>\n

When the flour and oil mixture have browned enough for your taste, quickly pour the milk and water mixture into the skillet and whisk rapidly.\u00a0 Reduce the heat and continue stirring with your whisk to get all the lumps out.\u00a0 When it gets to the thickness you want, take it off the heat.\u00a0 My rule of thumb is to stick a spoon in the gravy and hold it over the skillet.\u00a0 You want the gravy to cling to the spoon and slowly drip off back into the pan.\u00a0 If it immediately drips off the spoon, it\u2019s too thin.\u00a0 If it clings to the spoon and doesn\u2019t want to drip off at all, then it\u2019s too thick and you need to add a little water to it.<\/p>\n

Now you want to finish the rest of the fixin\u2019s for your breakfast buffet\u2026. Scrambled eggs, bacon (we like turkey bacon best), sausage, hash browns, or whatever else your little heart desires.\u00a0 Pile it all on a plate, thank God for it, and enjoy.\u00a0 I hope your family will enjoy this little taste of the South as much as mine does!<\/p>\n

God is great, God is good, let us thank Him for our food!<\/strong><\/p>\n

<3 Shauna<\/p>\n

_____________
\nYou can also find Shauna on her personal blog, www.workhomeplay.net<\/a><\/em>.<\/p>\n","protected":false},"excerpt":{"rendered":"

Today I\u2019m sharing my recipes for biscuits and gravy, a Southern staple.\u00a0 Any Southern girl who\u2019s worth her salt has a good recipe for biscuits & gravy in her back pocket\u2026 everybody\u2019s recipe is different and everybody thinks theirs is the best one \ud83d\ude09\u00a0 Well I\u2019m no different\u2026. These are actually my dad\u2019s recipes.\u00a0 He […]<\/p>\n","protected":false},"author":14,"featured_media":3949,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[15],"tags":[151,152,166,413,425,460,955,984],"class_list":["post-3946","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-at-home-with-gch","tag-biscuits","tag-biscuits-gravy","tag-breakfast","tag-gch-whats-on-your-plate","tag-girlfriends-coffee-hour","tag-gravy","tag-shauna-jared","tag-southern-recipes","entry"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/girlfriendscoffeehour.com\/wordpress\/wp-content\/uploads\/2012\/11\/photo-3.jpg","jetpack_shortlink":"https:\/\/wp.me\/p39pHp-11E","jetpack_sharing_enabled":true,"jetpack_likes_enabled":false,"_links":{"self":[{"href":"https:\/\/girlfriendscoffeehour.com\/wordpress\/wp-json\/wp\/v2\/posts\/3946","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/girlfriendscoffeehour.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/girlfriendscoffeehour.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/girlfriendscoffeehour.com\/wordpress\/wp-json\/wp\/v2\/users\/14"}],"replies":[{"embeddable":true,"href":"https:\/\/girlfriendscoffeehour.com\/wordpress\/wp-json\/wp\/v2\/comments?post=3946"}],"version-history":[{"count":0,"href":"https:\/\/girlfriendscoffeehour.com\/wordpress\/wp-json\/wp\/v2\/posts\/3946\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/girlfriendscoffeehour.com\/wordpress\/wp-json\/wp\/v2\/media\/3949"}],"wp:attachment":[{"href":"https:\/\/girlfriendscoffeehour.com\/wordpress\/wp-json\/wp\/v2\/media?parent=3946"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/girlfriendscoffeehour.com\/wordpress\/wp-json\/wp\/v2\/categories?post=3946"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/girlfriendscoffeehour.com\/wordpress\/wp-json\/wp\/v2\/tags?post=3946"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}