Tag Archives: biscuits

Sausage and Cheese Biscuit Cups

Last week I was blessed and privileged to spend a few “retreat” days with ten incredible women of God.  These women have all been called by God to serve in the ministry of Community Bible Study and it was so evident to me that they each walk closely with God.  Wow, did we have an awesome experience!

Susan and Caryle setting up lunch!

It should be no surprise that I came home with RECIPES!  I mean really … women — retreat — eating – of course, we talked food!  If you have followed this blog very long you know I adore easy and delicious recipes!

Sausage & Cheese Biscuit Cups Ingredients

You are going to love, love, love this quick and easy breakfast treat!  Thank you, Susan, for sharing!  This recipe can be made with breakfast sausage, but Jimmy Dean fully cooked turkey sausage works so well.  It is 60% less fat than regular sausage and because it is fully cooked it makes the process so fast!

Grand biscuits work best because they are layered and can easily be split in half.  Half a biscuit fits best in each muffin tin.

A couple eggs, sausage, and cheese mixed together is the filling. Again, quick and easy!  I added pepper jack cheese to this batch of biscuits and it was fantastic!

This treat ends up flaky, cheesy and packed with flavor!  Looking at this picture I want to make them again soon. 🙂

With the addition of cooked apples (recipe coming soon), my sous-chef dish-washing mom was especially pleased!

Thank you to my sweet sisters-in-Christ for the fun, loving, Christ-centered time we spent together.  More recipes to come!

Happy Cooking!
~Catherine

Sausage and Cheese Biscuit Cups
 
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Quick! Make these ... they are warm, cheesy, and oh so delicious!
Author:
Recipe type: Breakfast and Brunch
Serves: 16
Ingredients
  • 2 eggs
  • 1½ cups shredded Cheddar cheese
  • ½ cup Pepperjack cheese shredded (Optional)
  • I package Jimmy Dean turkey sausage (or 1 lb. sausage, cooked, crumbled, and drained)
  • 1 can (16.3 oz) Pillsbury™ Grands!™ refrigerated biscuits (choose any of the Grands)
Instructions
  1. Heat oven to 350°F. Generously spray 16 regular-size muffin cups with cooking spray.
  2. In medium bowl, mix eggs, cheese, and sausage.
  3. Separate dough into 8 biscuits; pull apart each biscuit in half, place half a biscuit in each muffin tin, smoothing the dough covering the entire cup.
  4. Fill each cup with egg, cheese, sausage mixture.
  5. Bake 22 to 24 minutes or until golden brown and biscuits are cooked through. Cool in pan 2 minutes. Run knife or metal spatula around edges of cups; remove.
  6. Enjoy!
Notes
Turkey Sausage works great but you can also use cooked breakfast sausage, drained well.

 

Sticky Biscuits

Sticky Biscuits
Sticky Biscuits

Here is the problem … these pictures don’t do these sticky biscuits justice. I have tried on several occasions to take just the right picture to make you want to pluck the biscuit right off the page and gobble it up. Well, let me back up ….

Beersheba Vesper Point Cross

Last spring I was at a Community Bible Study leadership retreat at a beautiful conference center in middle Tennessee called Beersheba Springs Assembly.   Besides the stunning site of serene beauty and peace, the kitchen staff is really friendly and prepares delicious  and nutritious meals for the guests.

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Sticky Biscuits layering

As I approached the breakfast bar one morning my eye caught a huge tray that looked like cinnamon rolls or some kind of gooey delight.  As I soon discovered Sticky Biscuits are a morning staple at Beersheba and the cook was more than willing to give me the recipe. In fact, when I approached the kitchen window to ask about the gooey, sweet, yummy biscuits, the cook smiled, moved to a drawer where she extracted the recipe and handed it to me.  She keeps multiple copies on hand because I wasn’t the first or the last to ask for the recipe! But wait there’s more! Click to continue reading

Buttermilk Biscuits & The Chief’s Legendary Gravy

The Chief's Biscuits and Gravy
The Chief’s Biscuits and Gravy

My step-son Bryan was coming for a visit and he sent me a picture of a mile-high biscuit from a restaurant in California, commenting about the “best biscuit” he ever ate.  To a slightly competitive cook that was basically throwing down the gauntlet!

Whenever the kids come home the Chief’s biscuits and gravy are always on the breakfast menu.  My Chief gravy maker use to make the entire breakfast of biscuits and the gravy.  But for many years now I have been the biscuit maker and he makes the gravy.

I only just realized I have never posted the Chief’s gravy recipe.  He says it takes his special touch.  I agree.  However, I am going to share his recipe with you and you can add your special touch to make it your own!

I decided since I needed to crank my biscuits “up a notch” I would go looking for a good ol’ southern buttermilk recipe.  I found the one I wanted on Food.com.

Buttermilk biscuits basting

I chose it because I like the idea of basting the biscuits in buttermilk before baking.  I hadn’t ever done that before.  I used my food processor which helps crumble the dough and butter together to resemble course cornmeal.

I added the other ingredients and the buttermilk just until combined.  The secret to soft, flakey biscuits is to not overwork the dough.  The tendency is to roll it around, pat it, turn it over and keep mixing. However RESIST that temptation and just mix until it holds together.

Buttermilk Biscuits Hot Out Of The Oven!
Buttermilk Biscuits Hot Out Of The Oven!

These biscuits were not mile-high but they are some of the best I’ve ever made! Flaky, soft, buttery, delicious!

Buttermilk biscuits plateful

The Chief's Biscuits and Gravy
The Chief’s Biscuits and Gravy

Topped with homemade strawberry jam or The Chief’s gravy … either way you won’t be disappointed.  I’ve included both recipes  below.

Happy Biscuits and Gravy Breakfast!
~Catherine

Psalm 119-64 Smokey MT

The Chief's Legendary Gravy
 
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My husband was a cook in the navy and he perfected his gravy years ago. Today this gravy is legend in our family!
Author:
Recipe type: Breakfast
Cuisine: Southern
Serves: 8 servings
Ingredients
  • 1 lb. favorite breakfast sausage (We use Williams or Jimmy Dean)
  • 2-3 Tablespoons all-purpose flour
  • 1 tsp. Worcestershire sauce
  • ½ tsp. garlic salt
  • Salt and Pepper to taste
  • 4 to 6 cups of milk
Instructions
  1. In a large skillet over medium heat cook sausage until well done, crumble fine or leave a little lumpy to suit your own style of gravy.
  2. Add 2-3 tablespoons of flour stirring well to soak up pan drippings.
  3. Add Worcestershire sauce, garlic salt, salt and pepper to taste.
  4. Stir well over medium heat, mixing everything together.
  5. Start adding milk – a little at a time stirring as you go. You can add 4 to 6 cups milk depending on how much gravy you want to make.
  6. Turn heat down and let simmer on low. We simmer for about 1 hour to meld flavors together. During this time add milk as needed to keep gravy consistency. The longer you simmer the gravy the browner it will get. Keep adding milk to keep gravy texture.
  7. Serve over biscuits or try slicing some fresh garden tomatoes and top with gravy.
  8. You can stretch this recipe out adding more flour and more milk. The end result will be less sausage in the gravy but the flavor will be there.
Notes
* The garlic salt and Worcestershire sauce can be increased to suit your taste. Be sure and use a sausage that contains enough fat to give off some grease. Do not use a fat free or low fat sausage.

 

 

Buttermilk Biscuits Southern Style
 
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When your gravy calls for the best biscuits possible, these flaky, soft, buttery biscuits won't disappoint!
Author:
Recipe type: Bread
Cuisine: Southern
Serves: 10
Ingredients
  • 2 cups all-purpose flour, plus more for dusting the board
  • 1⁄2 teaspoon baking soda
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt or 1 teaspoon salt
  • 6 tablespoons unsalted butter, very cold
  • 1 cup buttermilk (approx)
Instructions
  1. Preheat your oven to 450°F.
  2. Combine the dry ingredients in a bowl, or in the bowl of a food processor.
  3. Cut the butter into chunks and cut into the flour until it resembles coarse meal. If using a food processor, just pulse a few times until this consistency is achieved.
  4. Add the buttermilk and mix JUST until combined. If it appears on the dry side, add a bit more buttermilk. It should be slightly wet.
  5. Turn the dough out onto a floured board. Adding flour as necessary, gently PAT (do NOT roll with a rolling pin) the dough out until it's about ½" thick. Fold the dough a couple times, gently press the dough down to a 1 inch thick. Use a round cutter to cut into rounds.
  6. You can gently knead the scraps together and make a few more, but handle as little as possible.
  7. Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.
  8. If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together. Brush with buttermilk.
  9. Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.
  10. Do not overbake.
Notes
Recipe adapted from Food.com
Note: The key to great biscuits is in the handling of the dough.
The dough must be handled as little as possible or you will have tough biscuits.
The food processor produces superior biscuits, because the ingredients stay colder and there's less chance of overmixing.
You also must pat the dough out with your hands, lightly.
Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit.
FREEZE: You can make these biscuits, cut them, put them on cookie sheets and freeze them. After frozen wrap in airtight container for up to a month.
When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.

July 4th Menu Planning

With the 4th of July celebration sneaking up on us this week I have seen all kinds of yummy and sometimes really cute menu items.

redwhiteblue marshmallows
From the website Real Women of Philadelphia comes these cute little marshmallow pops that feature a Tub of SNACK DELIGHTS Dark Chocolate.  Occasionally I post recipes on this site and I love all the recipes featuring various Philadelphia cream cheese products.

fruit pizza half red blue
Fruit pizza is one of my favorite celebratory treats featuring the summer’s bounty of fresh fruits! Besides that, it is very easy to make!

Monkey Bread Caramlized

I can’t pass by a holiday morning brunch without including Monkey Bread! I made this batch recently for my visiting sister-in-law.  She liked it so much I made another before she left! 🙂  If you have kids that want to join you in the kitchen monkey bread is easy to make and perfect for little hands to join in.

IMG_8059-e1340749471518

Last year I came across this layered jello from Our Best Bites. I adore this picture!  I printed out the recipe and have had it in my to-do pile of recipes for over a year.  Sadly, I haven’t gotten it made it. But that doesn’t mean you can’t make it this year for the 4th!  Click on the picture for the link to the recipe!

baked roast chicken
My plans for the holiday include this Beer Can Roasted Chicken, a Fried Green Tomato Casserole, with a Fresh Strawberry Cake chaser!

strawberry cake finished
A festive food-feast!  Happy Cooking,
Catherine

P.S.  If you are serving up corn-on-the-cob, don’t forget to check out my blog post on getting the silk off fast and easy!

 

 

 

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