Tuesday, September 15, 2015
Butter Dip Biscuits
Adapted from several recipes that I had seen online
1-1/2 sticks unsalted butter, divided
3 cups White Lily Self-rising Flour, plus extra for rolling out dough
1/4 cup confectioners sugar
1 Tbsp. baking powder
Pinch of salt
1 to 1-1/2 cups buttermilk
Preheat oven to 400 degrees.
Spray 10" cast iron skillet with cooking spray. Add 1 stick butter & melt.
In mixing bowl, stir together flour, confectioner's sugar, baking powder & pinch of salt.
Melt 1/2 stick butter & add to flour mixture starting with 1 cup buttermilk. If necessary, add remaining buttermilk to form a soft but sticky dough.
Turn dough onto lightly floured surface & knead until firm enough to pat out, adding flour as needed. Do not overwork dough. Cut with 2" biscuit cutter. Dip each biscuit in melted butter in skillet & turn so both sides will be coated. Bake 20-25 minutes until golden.
1 lb. bulk sausage, hot or mild. I prefer hot.
1/2 tsp. crushed red pepper if I am using mild.
1 tsp. kosher salt
1 tsp. fresh ground black pepper
1/3 cup bacon drippings
1/2 cup flour
3 cups milk or water
In large skillet, crumble sausage in bacon drippings. Cook over medium heat until sausage is cooked through, add salt, pepper & crushed red pepper if using. Add 1/2 cup flour & cook stirring occasionally for 1 minute for white gravy. If you want brown gravy (my preference) add flour and cook stirring constantly until browned (fairly dark, like a roux). For white gravy, whisk in milk, stirring, bring to boil until thickened. For brown gravy, whisk in water, stirring, bring to boil until thickened.
If too thick, add milk or water to reach desired consistency. Add small amounts & heat until bubbling to know how thick your gravy will be.