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Hawaiian Style Biscuits & Portuguese Sausage Gravy

This is a modified recipe of an old southern favorite...Biscuits and Gravy.  The biscuit recipe is an authentic southern buttermilk recipe but the gravy is a slightly richer, heartier gravy made with breafast sausage and portuguese sausage.  Bruddah John Usui...this one is for you!!


Posted By: Frank Abraham
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Prep Time: 10 | Cook Time: 30 | Ready In: 40
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US Metric

Gravy
8 oz. Portuguese Sausage
8 oz. Sage Breakfast Sausage
1/3 Onion Finely Minced
3 Stalks Celery Finely Minced
4 Tablespoons Butter
1.5 Cups Half & Half
Flour Thickening Mixture (1/4 Cup Flour mixed w/1/2 Cup Half & Half)

Biscuits
1 1/4 C. cake flour
3/4 C. all-purpose flour
1 1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/4 C. butter, cut into small chunks
3/4 C. buttermilk

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Cooking Process:

Gravy
1. Melt 2 of the 4 Tablespoons in a medium sized pot on Med Heat and saute the onions and celery until tender.

2. Add  Breakfast sausage and cook for 10 minutes.  Remove the outer casing from portuguese sausage and cook in a frying pan breaking sausage up until it has the consistency of ground beef.  Use paper towel to absorb all excess oil from meat.   Add Portuguese sausage to breakfast sausage mixuture and allow to cook for a couple more minutes.

3. Add 1.5 Cups half & half, salt and pepper to taste.

4. In a tall cup or bowl, mix flour and remaining half & half to be used as a thickening agent.  Be sure to mix well, removing all lumps.  Slowly pour flour mixture into pot until the desired thickness is reached.  Add remaining butter, a splash of shoyu and additional salt/pepper if necessary.


Biscuits
1. Preheat oven to 500 degrees

2. Prepare ingredients: Cut butter into small chunks, place in a bowl and return to fridge. Measure out buttermilk and set aside. Sprinkle flour on a work surface and have extra flour nearby for your hands and biscuit cutter. Have biscuit cutter and an ungreased baking sheet handy

3. Mix dough: In a medium-large bowl, whisk together flours, baking powder, baking soda and salt until very well blended. Add butter and cut into flour using a pastry blender, two knives or your fingertips, until mixture resembles coarse crumbs. Pour in buttermilk and stir lightly until dough comes together in a ball.

4. Knead dough and cut biscuits: Dump dough mixture out onto floured work surface. With floured hands, lightly knead dough a few times until it is fairly well blended. Pat out into a circle, 3/4 – 1 inch thick. Dip cutter into flour and cut biscuits without twisting the cutter. Form the dough scraps into an extra biscuit-like shape instead of re-rolling the dough. Place cut biscuits together on the baking sheet so that the sides are touching. Brush tops with melted butter, if desired.

5. Bake biscuits: place baking sheet in the middle of a preheated 500 degree oven and bake for 8-10 minutes until they are golden brown. Remove biscuits to a wire rack to cool for a few minutes.

Tips for Perfect Biscuits

  • Make sure your baking powder, baking soda, and/or self-rising flour are fresh! (see note at end of post)
  • Start preheating the oven as soon as you start thinking about making the biscuits! You want the oven to be completely preheated before the biscuits go in.
  • Prepare your ingredients and tools in advance so that once you get started, you can work quickly and efficiently: cut your butter in small pieces and put it back in the fridge, measure out the buttermilk, flour the counter, get out the biscuit cutter and baking sheet.
  • Use very cold butter, keep it in the fridge until you’re ready for it. Work the butter quickly into the flour so that it doesn’t have a chance to even think about melting!
    When you add the buttermilk, stir lightly! This can be done simply with a fork. You just want to get the dough to a point where the flour is all clumped together, not a smooth dough!
  • Knead lightly and minimally. You aren’t kneading this like bread dough, you are simply finishing the mixing process with your hands. You only want to knead a couple of times to finish dispersing the liquid through the dough. The more you knead, the denser your biscuits will be!
  • Even if you use self-rising flour in the dough, dust the counter and dough with all-purpose flour. Self-rising flour can give the outside of the biscuits a bitter taste, due to the leavening it contains.
  • Don’t pat the dough out too thin. If you want high biscuits, don’t roll the dough any thinner than 3/4 – 1 inch.
  • When cutting biscuits, use a sharp cutter and press straight down and up. Don’t twist! This was the hardest tip for me to adapt. I have always twisted the biscuit cutter. But guess what, it makes a difference!
  • Place cut biscuits together on the baking sheet so that they are touching. Again, this is something I have never done. But I found that the biscuits do rise well and I really enjoy the texture of the soft-sided biscuits!
  • Don’t re-roll the scraps. Since it is best to work the dough as little as possible, instead of gathering the scraps, re-rolling and cutting into biscuits, just form the scraps into biscuit shapes by hand. I usually end up with scraps to form two extra biscuits. They might look a little funny, but they rise as well as the others and they taste just as good!

 

 

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