{"id":100170,"date":"2020-05-26T10:00:55","date_gmt":"2020-05-26T14:00:55","guid":{"rendered":"https:\/\/valorguardians.com\/blog\/?p=100170"},"modified":"2020-05-26T08:24:52","modified_gmt":"2020-05-26T12:24:52","slug":"the-demand-for-biscuits","status":"publish","type":"post","link":"https:\/\/www.azuse.cloud\/?p=100170","title":{"rendered":"The Demand for Biscuits Is Met"},"content":{"rendered":"

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Sausages – eat your heart out<\/figcaption><\/figure>\n

Baking Powder Biscuits from 1953<\/strong><\/p>\n

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

2 cups of sifted all-purpose flour<\/p>\n

3 teaspoons of baking powder<\/p>\n

\u00bd teaspoon of salt<\/p>\n

\u00bc cup of shortening**<\/p>\n

2\/3 to \u00be cup of milk<\/p>\n

**NOTE<\/strong>: the recipe calls for \u00bc cup shortening, but my Dad wrote in \u00bd cup. I suggest making one small batch both ways first, to find out which one you prefer. The additional shortening will make the biscuits flakier.<\/p>\n

Preparation<\/strong>:<\/p>\n

– Cut the shortening into sifted dry ingredients until they are coarse crumbs.<\/p>\n

– Make a well; add the milk all at once<\/p>\n

–\u00a0 Stir quickly with a fork only until the dough follows the fork around the bowl.<\/p>\n

– Turn the dough onto a lightly floured surface. (Dough should be soft)<\/p>\n

– Knead the dough gently with the heel of your hand, 10 to 12 strokes: about \u00bd minute\u00a0 This makes tall plump biscuits.<\/p>\n

– Roll or pat biscuit dough to \u00bd inch thickness<\/p>\n

– Dip biscuit cutter in flour then cut dough straight down. Do NOT<\/u> twist the biscuit cutter!!<\/p>\n

– Bake on an ungreased baking sheet in a hot oven (about 450F**<\/strong>) for 12 to 15 minutes<\/p>\n

**NOTE:\u00a0<\/strong> 450F is the temperature given in the 1953 BH&G cookbook. You might want to test this with one biscuit first.<\/p>\n

For Buttermilk Biscuits:<\/strong><\/p>\n

– Sift \u00bc \u00a0teaspoon baking soda with the dry ingredients**<\/p>\n

– Increase shortening to 1\/3 cup<\/p>\n

– Substitute buttermilk for regular milk, same amount.<\/p>\n

**NOTE<\/strong>: Baking soda reacts with buttermilk to make the dough rise and gives you that wonderful flavor.<\/p>\n

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Since 5th\/77th wants sausage gravy, well – here it is, from the Food Network, courtesy of Ree Drummond. Haven’t tried this myself just yet, but she gives you some leeway.<\/p>\n

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Ingredients<\/span><\/h3>\n<\/div>\n<\/header>\n
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1 pound breakfast sausage, hot or mild<\/p>\n

1\/3 cup all-purpose flour<\/p>\n

3 to 4 cups whole milk, more to taste<\/p>\n

1\/2 teaspoon seasoned salt<\/p>\n

2 teaspoons freshly ground black pepper, more to taste<\/p>\n

Biscuits, warmed, for serving (see recipes above)<\/p>\n<\/div>\n

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Directions:<\/strong><\/div>\n
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  1. With your finger, tear small pieces of sausage and add them in a single layer to a large heavy skillet. Brown the sausage over medium-high heat until no longer pink. Reduce the heat to medium-low. Sprinkle on half the flour and stir so that the sausage soaks it all up, then add more little by little. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly.<\/li>\n
  2. Cook the gravy, stirring frequently, until it thickens. (This may take a good 10 to 12 minutes.) Sprinkle in the seasoned salt** and pepper and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in another 1\/2 cup of milk or more if needed. Taste and adjust the seasoning.<\/li>\n
  3. Spoon the sausage gravy over warm biscuits and serve immediately!<\/li>\n<\/ol>\n<\/div>\n<\/section>\n
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    Cook\u2019s Note:<\/h4>\n<\/header>\n

    This recipe can be easily doubled to serve 24.<\/p>\n

    **Note<\/strong>: Seasoned salt refers to any one of a bunch of different types of seasoned salt, from mesquite to sour salt (powdered lemon). Depending on what brand of breakfast sausage you use, you may not need anything but the sausage and pan drippings to season the gravy. And you know that you need a good quantity of pan drippings to make a good roux for any gravy, so do NOT be stingy with the fats!<\/p>\n

    ***Hints:<\/strong><\/p>\n