You won’t find more corrosive biscuits and gravy


A quarter of the fall is concentrated in every tasty cookie: lard and butter, because they have a unique fat flavor, whole cheese and cheese, and butter is more abundant.Falling cookies are softer than traditional rolls. They don’t have layers, but they’re almost like the ideal of a cake, used to make sausage gravy. For the most tender cookies, use low-protein flour, such as white, instead of regular all-purpose flour. “It can reduce the formation of gluten,” explains Karl Worley, the head chef of the Nashville cookie love, who explains that his biscuit with his wife, Sarah, makes the cookies softer. If you can’t find the low-protein flour, mix half flour and half flour.
Here is cookie love’s third generation of cookies and gravy recipes. The cookies came from wally’s grandmother, grandfather’s sausage gravy. When used with a sausage, with sage and a little heat, the gravy is especially good.

2 c. Low-protein flour (or 1c multi-purpose + 1c pastry)
3 TBSP. sugar
2 teaspoons baking powder
1 teaspoon of salt
2 TBSP. Very cold butter
2 TBSP. Very cold lard
1 c. Whole buttermilk
Two-thirds of c. Heavy cream
In order to mold:
1 1/2 c. Low protein powder
4 TBSP. Melted butter
1 lb. Your favorite sausage
A third c. All-purpose flour
3 c. Half and half
Freeze butter and lard, so it’s cold enough.
Preheat the oven to 425.
The bottom of the butter and a 10 inch cast iron frying pan on both sides.
Mix ingredients together.
Grind the butter and lard into dry ingredients. Mix and distribute the fat with flour. You think the fat is bigger than the size of the pea.
Add buttermilk and cream, stirring until blended. It should be like shanzhai cheese.
Spoon the remaining flour into a small piece of dough. (you can also be generous with a quarter-cup and weigh four ounces.) Dust the dough with flour, then pick up the ball of dough and get rid of excess flour.
Put the dough ball in a long skillet.
Bake until golden, about half an hour.
Once you remove them from the oven, pour the melted butter on the biscuit.
Gravy: squeeze out your favorite link sausage from the casing to the 10-inch frying pan. Cook the pork until medium heat is cooked.
Stir in the flour and cook for four minutes.
Add half and half, then bring to a boil, stirring, until the gravy is thickened.


Please enter your comment!
Please enter your name here