Buttermilk Biscuits Eggs And Gravy Recipes

Steps:

• Heat 1 tablespoon oil or butter in a large skillet over medium-high heat. Crack 4 eggs into skillet, and cook, uncovered, until whites are set, about 2 minutes. (If you prefer to cook your yolks further, cover skillet.) Transfer to a plate. Repeat. Arrange 1 or 2 biscuits on each plate. Top with gravy. Place 1 egg on each biscuit. Season with salt, pepper, and hot sauce.

Steps:

• Heat bacon drippings in a skillet over medium heat. Add flour and whisk until well combined and bubbly, about 1 minute. Pour in buttermilk gradually and bring to a boil, about 3 minutes. Reduce heat and simmer, whisking constantly, until thickened and smooth, 2 to 3 minutes.
• Stir in chicken bouillon, salt, and pepper. If gravy is too thick, whisk in more buttermilk until you reach your desired consistency. Serve immediately.

Steps:

• To save time, make gravy the night before, and let flavors meld. That way, all you have to do in the morning are the biscuits and eggs 8-).
• GRAVY: On MEDIUM (not high) heat, crumble and sauté sausage - remove to plate.
• On MEDIUM heat, gently brown bacon - remove to plate & crumble.
• In same pan, keep about 3 Tablespoons of the rendered drippings from sausage & bacon. Add butter to melt.
• Make roux by adding 3 Tablespoons of flour to start with, add 1-2 Tablespoons more if you feel you need it. Slowly, whisk in cream then milk. Gently bring to a simmer for several minutes to thicken. Stir in crumbled sausage and bacon. Add a little salt, and plenty of pepper, to taste. (Can put in fridge for morning now). Makes 5 cups.
• BISCUITS: Preheat oven to 450°.
• In a large, chilled mixing bowl, sift together the flour, baking powder, baking soda and salt. Using two knives in a scissor-like fashion (or a pastry cutter), cut in the fats into the dry ingredients. Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
• Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2- or 3-inch cutter, (I use a ½ cup measuring cup) being sure to push straight down through the dough (do not twist on the way down!).
• Immediately place biscuits on a clay baking sheet, sprayed with Pam, so that they just touch, "shoulder-to-shoulder"- they'll rise better, and not get too brown. You don't want to give them a chance to rise, until they hit the oven. Gently reform scrap dough, working it as little as possible and continue cutting.
• Bake until biscuits are tall and light gold on top, 15 to 20 minutes. Brush tops with melted butter. Makes about 9 two to three-inch biscuits.
• EGGS: Crack the eggs into a bowl. Add the cream and whisk until the eggs look foamy and light. Heat a 10-inch non-stick skillet over medium heat. Melt the butter until it foams, and then turn the heat down to low and slowly pour in the eggs.
• Using a heat resistant rubber spatula, slowly stir the eggs from the outside of the pan to the center. Once the eggs begin to set, stirring slowly will create large, cloud-like curds. Season with salt & pepper.
• SERVE: Split a biscuit. Dot with butter. Either place scrambled eggs, then gravy, or - as I do, gravy first, and fluffy eggs on top.