Disclaimer: THIS IS NOT A WEIGHT WATCHER RECIPE
I am part of a cookbook meetup.com group and last night we had a meetup. If you’ve never heard of meetup.com, it’s this website where you can find people who have similar interests that you do. Each town has different groups and you can pick and choose what groups are related to the hobbies you have and like. It’s a really great way to meet new people.
We each picked a recipe to share from a cookbook called Cook’s County Eats Local and everything was so good. Every chapter in the cookbook is broken down by regions from different parts of the United States. We made recipes from the second chapter called Appalachia and the South which was pretty much all Southern food. I brought Biscuits and Gravy and kept the gravy warm in the crock pot. We also had jambalaya, sweet potato biscuits, and two different kinds of pies. One was called buttermilk pie and the other was a thoroughbred pie. The buttermilk pie was a little tangy and almost remind of a creme brulee. It was something different that I’ve never had before and everything was so good!
This is a really great cookbook!
This is not a Weight Watcher RecipePrint
- 3 cups of all purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 8 tablespoons of unsalted butter
- 4 tablespoons of vegetable shortening
- 1 1 /2 cups of buttermilk
- 1/4 cup of flour
- 1 teaspoon of fennel
- 1 teaspoon sage
- salt and pepper
- 1 1/2 pounds bulk pork sausage
- 3 cups of whole milk
- For Biscuits:
- Adjust oven rack to middle position of and heat oen to 450. LIne baking sheet with parchment paper. Pusle flour, sugar, baking powder, baking soda, salt, butter, and shortening in food processor until mixture resmebles coarse meal, about 15 pusles. Transer to large bowl. Stir in buttermilk until combined.
- On lightly floured counter, knead dough until smooth, 8 to 10 times. Pat dough into 9 – inch circle, about 3/4 inch thick. using 3-inch biscuit cutter dipped in flour, cut out rounds of dough and arrange on pre-pared baking sheet. Gather remaining dough, pat into a 3/4 in circle, and cut out remaining biscuits.
- Bake until biscuits begin to rise, about 5 minutes, then rotate pan and reduce oven temp to 400 degrees. Bake until golden brown, 12 to 15 mintues, then transfer to wire rack and let cool.
- For the Gravy: Combine flour, fennel, sage, and 1 1/2 teaspoons of pepper in a small bowl. Cook sausage in 12-inch non stick skillet over medium heat, breaking up meat with wooden spoon, until no longer pink about 8 minutes. Sprinkle flour mixture over sausage and cook, stirring constantly, until flour has been abosrbed, about 1 minute. Slowly stir in milk and simmer until gravy has thickened, about 5 minutes. Season with salt to taste. Serve over split biscuits.
Recipe from Cook’s Country Eats Local