Posted on by Rene Ferk

BISCUITS and GRAVY  SERVES 6 (MAKES 12 BISCUITS)

 

The main ingredient of the Middle West, biscuits and sauce is a wonderful tradition of breakfast. You can give a unique taste to home-made foods by choosing pork from your favorite butcher; or if you do not have time to make homemade sausages, use your favorite sausages. You can also use this recipe for Christmas tree sausages. Brush the fries the same day when you want to eat them and serve them warmly, with the weight that falls on them.

 

cookies

2 cups of unbleached multipurpose flour

1 tablespoon baking soda

1 teaspoon of sugar

 ½ teaspoons of kosher salt

 8 tablespoons (1 bar) of cold butter, cut into pieces

 1¼ buttermilk, more for cleaning

 Gravia Railway Station

 1½ kilograms of pork

 1 tablespoon of kosher salt

 1 tablespoon of fresh parsley freshly chopped parsley

 1 tablespoon chopped fresh thyme

 1 tablespoon of fresh chopped sage

 2 cups of garlic chopped

 1 tablespoon orange peel

 2 tablespoons and 1 teaspoon of chicken

 1 tablespoon syrup vinegar

 2 tablespoons of vegetable oil

 1 small yellow onion, cut into pieces

 

White sauce

 

To prepare a cookie, place the stand in the center of the oven and heat it to 350 ° F. Fill the baking tray with a parchment paper and undo it.

 Mixture, baking powder, sugar and salt in a food processor; Pulse for aggregation. Add cold butter after each addition of the pulse several times to the third, until the mixture warns about the approximate meals. Slowly add buttermilk until the dough is formed.

 Tilt the dough onto the treated surface. Cut out quickly, dough until all buttermongers expand and dough seems soft. Bake a dough about half a inch thick and cut cookies with a blade with a 3-inch biscuit round. Transfer the cookie to the prepared baking dish and clean the tips carefully with the whey. Bake 15 to 20 minutes until golden brown.

 For the production of sausage cabinet, put pork and salt in a bowl with a knife clamps. Mix with parsley, thyme, sage, garlic and orange peel with laurel and vinegar to obtain a paste; If you have a small blender, it will work. Mix pigmeat for 2 minutes. Add a mixture of herbs and stir for another 3 minutes.

 Heat the carbon oil in large cast iron plates on a medium heat until it bursts for about 2 minutes. Add the cube to the pieces and cook for 2 minutes or until the light reaches. Stir in sausages and mix with a wooden spoon. Boil until the sausage burns for 6 to 7 minutes. Drain grease and place sausages on a plate covered with a paper towel.

 White rough in medium sauce lightly scrub in medium heat, add water or milk if necessary. Add sausage to sauce and heat until you are ready to serve.

 Place 2 bread biscuits into each plate and cover the felt (extra diving with breakfast). Bid immediately.