Biscuits And Gravy Michael Symon Recipe 55

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
• Add the carrots, celery, corn cobs, onions, thyme, bay leaf and turkey neck to a medium pot. Add enough water to cover, place over direct heat, bring to a boil and simmer for 3 hours. Strain the stock through a fine mesh strainer.
• Melt the butter or turkey drippings to a medium saucepot over medium-high heat. Whisk in the flour and cook, whisking for a few minutes, until lightly browned. Whisk in the turkey stock. Bring to a boil and simmer, whisking occasionally, about 30 minutes. Season with salt and pepper and serve.

Steps:

• Preheat oven to 400 degrees. Mix butter and mashed potato. Sift in flour add salt and mix by hand. Knead, wrap and chill for 30 minutes. Roll out dough to 1/3-inch thick. Cut into 3-inch strips, brush with egg, top with fennel and bake on a greased sheet pan for 10 to 12 minutes. Sprinkle with salt and pepper.

Steps:

• Heat oven to 450 degrees.
• Prepare the biscuits: In a medium bowl, using a wooden spoon, stir together flour, sugar, baking powder and salt. Mix together buttermilk and yogurt, add to the dry ingredients and stir to combine.
• Pour melted butter into an 8-inch glass baking dish and place dough on top of melted butter. Using your hands, spread dough evenly across the dish until it touches the sides. (If the dough starts to stick to your fingers, use a little butter on your fingertips to keep it from sticking.)
• Run a knife through the dough to score 9 equal squares. Bake until golden brown at the bottom, 20 to 25 minutes. Brush with more butter on top and set aside.
• While the biscuits bake, make the sausage gravy: Heat a large, deep skillet over medium heat. Add the sausage and cook until browned, about 10 minutes, stirring and breaking up any large pieces with a wooden spoon or spatula.
• Add the onion to the skillet and cook for 5 minutes, stirring occasionally. Add garlic and cook until fragrant, about 30 seconds.
• Stir the flour into the sausage mixture and cook for 1 minute, stirring constantly, until it blends into the sausage fat. (You want to make sure it's cooked enough that the flour taste goes away, but not so cooked that it's toasted.)
• Slowly add the chicken stock and bay leaf, stirring the sausage mixture until combined. Continue cooking for about 3 to 4 minutes, stirring frequently.
• Add the milk and continue stirring. When the gravy begins to simmer, lower the heat to medium-low and cook for 7 minutes, stirring often, until thickened.
• Add black pepper, paprika, cayenne and nutmeg (if using); stir to mix well. Add parsley and sage. Remove the bay leaf. Taste and adjust seasoning.
• Remove the cooked biscuits by cutting them along the scoring lines and using a spatula to pop them out. Slice the biscuits to split them horizontally, then serve the sausage gravy over the open halves.

Steps:

• 1) Make Martha Stewart Biscuits 2) Gravy: Place a saute pan over med-high heat. When the pan is hot, add drizzle of olive oil and andouille sausage. Cook the sausage, breaking it up into small bits as it browns. Cook sausage until well browned, about 8 min. Add the onions and a pinch of salt. Cook until onions start to break down and become translucent about 3 minutes. Add flour, stir to combine and cook for 1 minute. Stir in stock, cream, red pepper and scallions. Simmer for 15 minutes or up to 45 minutes on low heat. The gravy will thicken and reduce slightly. Serves 8 Slice biscuits in half. Spoon gravy over biscuits and garnish with parsley.

Steps:

• Prep Time: 10 Minutes Cook Time: 15 Minutes Difficulty: Easy Slice the breakfast sausage and place in a warm pan. Cook the sausage according to the instruction (thoroughly cooked inside). Remove them to a paper towel to drain. Place your biscuits into the oven to cook according to the instructions on the can. Pour grease out of the skillet/pan you used for the sausage, adding back in only what you want to use to make the gravy. For one to two people, use about 2 to 3 tbsp. of grease. Over low to medium-low heat, add about 2 tbsp of flour to the grease and whisk immediately. If you add in a little more grease so it's smooth and stirrable. You want to find a good balance between the flour and the grease. Once you find it, just keep stirring with the whisk and allow the mixture to brown for a few minutes. As you whisk, scrape in the anything from the bottom of the pan as you go. After 2-3 minutes, whisking constantly, pour in about a cup of milk. IF the mixture is dry, lumpy or pasty, add in more milk - again, drawing a balanced mixture. Add salt to taste. Let the gravy warm up over low heat, stirring occasionally. Cut prepared biscuits in half pour gravy atop them