Best Biscuits and Gravy

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I can always tell that a certain dish is really good, if seeing photos of it makes me wish I had a helping of it! My husband and I wanted to find a fantastic biscuit recipe, and when we tried this one from allrecipes.com, we knew we didn’t need to look any further!

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I am no bread guru (I’m still working on my fear of yeast dough), but these were simple to put together, and really didn’t take much more time than my favorite drop biscuits. A bit of kneading is enough to give you perfectly fluffy layers!

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If this is the best biscuits and gravy recipe, you may be wondering why there are no pictures of the gravy… I was showing my husband the handful of photos I did take, and we both agreed none of them were going on the blog. A quick Google image search reconfirmed to me that sausage gravy, while delicious, is one of those non-photogenic foods. So, you get photos of puffy biscuits- yum!

Biscuits:

  • 2 cups flour
  • 1 Tbsp baking powder
  • 1 Tbsp sugar
  • 1 tsp salt
  • 1/3 cup shortening
  • 1 cup milk

1. Preheat oven to 425.

2. In a medium bowl, whisk the flour, baking powder, sugar, and salt. Cut in shortening until the mixture resembles coarse meal. Add milk. The batter should pull away from the bowl.

3. Knead dough on a floured surface 15 to 20 times, then roll out to 1 inch thickness. Cut biscuits with cookie cutter, and place on a greased baking pan.

4. Bake 8-13 minutes, or until edges and top are golden brown.

 

Gravy:

  • 1 lb ground sausage, cooked
  • 3 Tbsp butter
  • 1/4 cup flour
  • 3 cups milk
  • salt and pepper to taste

1. Melt butter in a large sauce pan. Stir in flour, and mix until smooth. On medium heat, cook until light brown. Gradually whisk in milk, until thickened. Stir in cooked sausage. Season with salt and pepper. Reduce heat, and simmer 12 to 15 minutes. If gravy is too thick, add a little more milk.

{Kudos to “J.P.’s Big Daddy Biscuits” and “Bill’s Sausage Gravy” on allrecipes.com!}

Banana Crunch Muffins

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I was looking for a good banana muffin recipe a few years ago, and came across this one, I was intrigued by the idea of adding granola, hoping that it would produce a heartier muffin, and I was very happy with the result! This muffin comes out smooth and light; a texture that is enhanced perfectly by the granola.

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I changed the original recipe, which also included chopped walnuts and banana chips, as well as instructions to leave pieces of banana in the batter. I chose to completely blend the banana for a smooth batter. I like the addition of coconut, but my family wasn’t very enthusiastic about it, so I usually leave it out.

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  • 3 cups flour
  • 1  1/2 cups sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 eggs, slightly beaten or egg substitute
  • 3/4 cup milk
  • 2 tsp vanilla extract
  • 1 cup butter, melted and cooled
  • 3 bananas, blended
  • 2 cups granola

OR

  • 1  1/2 cup granola  PLUS  1  1/2 cup shredded coconut

1. Preheat oven to 350. Line muffin cups with paper liners,

2. Mix flour, sugar, baking powder, baking soda, and salt. Mix in eggs, milk, vanilla, butter and bananas. Fold in granola (and coconut). Scoop into muffin liners.

3. Bake 18-22 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.

Yield: 24

{Kudos to allrecipes.com!}