My sweet friend Margaret Anne was gracious enough to visit this morning, and made quite possibly the best biscuits and gravy I’ve ever eaten to share with you.
good. gravy. 😉
We met at Bible Study earlier this year, and the minute I heard her sweet Southern accent I felt all-of-a-sudden-at-ease in a group of women who were completely new to me.
Isn’t it funny how a kind voice can do that?
And once we got to talking, I realized she cared about so many things that I just loved too.
Margaret Ann’s been a wife, mom, teacher, realtor, culinary school professor, chef . . . and she’s even owned two restaurants in Rome, Georgia.
In fact, one of the scenes from the movie Sweet Home Alabama was filmed in her restaurant Magretta Hall. 😉
I knew you would love Margaret Ann too, so I was thrilled when she offered to do a few “cooking classes” with us here on PPP.
Last week in the Dinner’s Done Facebook group she taught us how to make omelets (I learned so much from her!), and today she’s showing us how to make homemade biscuits and gravy.
Or as she calls it, ” thickening gravy.”
That you can lather with a little butter too. 😉
Honestly? They were all just a little heaven sent. 😉
The biscuits and gravy were perfection.
And if it were up to me, you would come right over to my kitchen and we’d let her serve us up biscuits and gravy all day long.
A girl can dream, right? 😉
If you’d like to make biscuits and gravy too, here’s what you’ll need to get started:
(Note: I DEFINITELY recommend watching the video to see all of her tips – I had no idea the importance of incorporating the shortening, and she had so many tricks that I’ve never read in a cookbook. Thank you Margaret Ann!)
Margaret Ann’s Biscuits & Sausage Gravy Recipe
*Makes a small batch of about 8 biscuits, but doubles beautifully.
- 2 Cups of All Purpose Flour
- 1 Tbsp Baking Powder
- 1/2 Tsp Baking Soda
- 1/2 Tsp Salt
- 1/3 Cup of Crisco Shortening (or softened butter works too!)
- 3/4 Cups of Buttermilk (or 3/4 cups of milk mixed with 1 tablespoon vinegar or lemon juice, let sit on the counter for 15 minutes to sour the milk)
- Whisk together the dry ingredients
- Cut the shortening or butter into the dry mix with a pastry cutter (or you can use a couple butter knives if you don’t have a pastry cutter)
- Work the dough until there are no chunks of shortening left (watch video for exactly how long to cut the dough)
- Add buttermilk, and stir into the mixture with your hand until you have a nice dough
- Sprinkle a little flour onto a clean surface and place the dough in the middle
- Knead the dough with the palms of your hands (not using fingers) by pushing it down a few times and then folding it in half. Repeat 4 or 5 times and then pat it into a mound.
- Roll out to a thickness of about 3/4″
- Tap a cookie or biscuit cutter in flour and cut out the biscuits (Number will vary depending on the size of your cutter)
- Place on a greased or sprayed cookie sheet and brush a little melted butter on top
- Bake between 400 – 450 for 10-15 minutes. *Because all ovens are different you’ll want to just check for when they look just right to you!
- 1 Lb of Pork Breakfast Sausage (Jimmy Dean is Margaret Ann’s favorite)
- 4 Tbsp Flour
- 1 Cup Milk
- Cook and crumble the sausage over medium heat (Do NOT drain)
- Turn heat down to medium-low
- Sprinkle a couple tablespoons of flour over the sausage and stir it in, cooking it for another minute
- Add 1/2 Cup of milk and stir around as it begins to thicken up.
- To stretch your gravy further or thin it a little, just keep adding more milk until it’s how you like.
The best part is that by making them from scratch, you’ll save a bundle, most likely using everything you have right in your pantry.
I’m hoping I can get her tricks down soon and make a batch for my bunch (but for today, we have just a few biscuits all ready to try for after school snacks.)
Let’s just call it their lucky day. 😉
Let me know how the recipe goes for you, and share any other tips in the comments. I can’t wait to hear from you!
Here are some tools that you may want to pick up if you plan to make biscuits often: