Real Down Home Southern Country Biscuits And Gravy Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with non-stick cooking spray.
• Cut biscuits into quarters; arrange them to cover bottom of prepared baking pan. Bake in preheated oven until biscuits have started to cook but are not done, about 5 minutes. Sprinkle with 1/3 cup shredded Cheddar cheese.
• Whisk eggs, milk, salt, and black pepper together in a mixing bowl.
• Place a non-stick skillet over medium to medium-high heat. Spoon in the corned beef hash. Cook and stir until hot and beginning to crisp up, 5 to 8 minutes. Remove from heat. Pour in egg mixture and continue to stir until eggs have started to cook but are not set, about 30 seconds.
• Spread egg and hash mixture evenly over biscuits. Sprinkle with remaining Cheddar cheese. Spread prepared country gravy over the top and bake until cooked through, about 45 minutes.

Steps:

• Bake biscuits according to package directions.
• Meanwhile, cook sausage in large skillet over medium heat 5-6 minutes or until thoroughly heated, stirring frequently. Stir in flour. Gradually add milk; cook until mixture comes to a boil and thickens, stirring constantly. Reduce heat to medium-low; simmer 2 minutes, stirring constantly. Season to taste with salt and pepper.
• Split biscuits in half. Place 2 halves on each of 8 plates; top with about 1/3 cup gravy.

Steps:

• Combine the dry ingredients. Knead in the butter.
• Add buttermilk and knead on a floured surface. Make sure you only knead it just enough to get the dough together. Do it gently so the flour doesn't develop gluten which will cause your biscuits to be tough.
• Flatten the dough with the ball of your
• fist. Use a glass to cut out your bisquits. Don't make them too tall or the outside may get crusty while the inside is still too doughy.
• Cook them in a 350 degree oven on a greased cookie sheet and then get started on the gravy straight off.
• Fry up the sausage until it's thoroughly cooked. Remove the sausage with a slotted spoon.
• Don't drain the grease. You'll need it to make the roux. You should have about 2 tablespoons of rendered fat. Add the butter and melt it. Then add the flour a little at a time over medium heat, constantly whisking.
• Cook for about 2-3 minutes. Now start adding the cold milk a little at a time, whisking incessantly.
• Toward the end of the milk add the sausage back inches When it's nice and thickened up add salt and pepper to taste.
• Cut the biscuits in half, pour the gravy over them, and enjoy! We're talking breakfast heaven here!