You know what makes the most light and fluffy biscuits?
Most of the biscuits I ate growing up came from a Bisquick box. They were good, but the recipe I’m gonna share with you is great!
Biscuits were a go-to breakfast in my husband’s household growing up. It wasn’t uncommon for them to be served three or four times a week.
And why not? They’re easy, quick and filling. Perfect for sending your four teenagers out the door fueled with brain food for high school.
IF, and that’s a big IF, there are any extras, they’re also an easy to grab snack as you rush them to their after school track practice.
Or your could make a double batch, fry up some eggs, slice some ham and add a little cheese. Wrap in tin foil and place in the fridge: Breakfast on the go for those early morning meetings at work, a nice change up from a breakfast burrito.
My family prefers a more buttery flavored biscuit, so I split the lard in half. 50/50 lard/butter.
Most biscuits turn out dry and flat. These won’t if you follow my simple tips.
One tip is to roll them out thick! Biscuits don’t double in size. They actually only rise about 30% more than the height you cut them.
Also they only need just a hint of golden brown on the tops when finished baking.
Think of all the delicious toppings you could put on them?! I love a good triple-berry jam. My husband and kids dress ‘em up like pancakes with maple syrup.
How about sausage and country gravy? I’ve got myself drooling now.
Don’t worry. There is an amazing gravy recipe included.
You could always mix it up a little? Turn them into a sweet treat for breakfast or dessert by adding a little sugar and strawberries.
Ready to make your own?
What’s your favorite biscuit topping?
BISCUITS & SAUSAGE GRAVY
yield: 8 BISCUITS prep time: 30 MINUTES bake time: 15 MINUTES total time: 45 MINUTES
Serve this rich and creamy gravy over warm fluffy biscuits.
You can make homemade biscuits or serve store-bought, we’ll never tell!
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ cup Rural Roots Ranch Pastured Pork Lard
or ¼ cup butter, ¼ cup lard
- ¾ cup milk
- 1/2 lb Rural Roots Ranch Pork Sausage
- 4 tablespoons butter
- 1/2 cup flour
- 2 1/2 to 2 2/3 cups milk
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
- Preheat oven to 400F.
- Combine flour, baking powder and salt into a large bowl or stand Kitchen-Aid mixer.
- Cut in the lard with a pastry cutter or blend in with your mixer until butter and lard form small pea shaped balls.
- Warm milk slightly to about 100F.
- Add milk to flour mixture and stir just until combined.
- Turn dough onto a lightly floured surface. Knead a couple times until smooth.
- Roll out dough to about ¾ inch thick.
- Dust biscuit cutter with flour. Cut into rounds with a 2 ½ inch biscuit cutter. You can use a cup dipped in flour or any cookie cutter shape about the same size that does not have a lot of detail.
- Place cut biscuits on a cookie sheet slightly touching each other.
- Bake for 15 minutes or until a light golden brown on top.
- Brown the meat: Using a small skillet, cook the sausage over medium heat until no longer pink; drain if needed.
- Make a roux: Add butter to skillet and heat until it is melted. Sprinkle in the flour, salt and pepper. Whisk and cook until incorporated and slightly browned.
- Add the milk slowly, stirring constantly. Bring to a boil, continuing to stir until the mixture thickens.
Tips: To make this recipe dairy-free, simply use pastured pork lard or nondairy butter and milk. For a gluten-free version, use a gluten-free flour mix and certified gluten-free biscuits.
- Serve over warm biscuits: Once the gravy thickens to your desired consistency, serve immediately over biscuits.
SWEET SUGAR BISCUITS:
Biscuits are also great for dessert. Add 1 cup of sugar in with the flour in Step 2. Slice some ripe strawberries and top with whipped cream.
Adapted from Clabber Girl and Taste of Home
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