Southern Style Biscuits with Sweet Maple Sausage Gravy
c/o Lauren's Latest
for the biscuits-
2 1/2 cups all purpose flour {unbleached}
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 tablespoons sugar
1/2 cup milk
1/2 cup half & half
1/2 teaspoon vinegar
1 egg
1 1/2 tablespoons greek yogurt
1/2 cup frozen butter, divided
2 1/2 cups all purpose flour {unbleached}
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 tablespoons sugar
1/2 cup milk
1/2 cup half & half
1/2 teaspoon vinegar
1 egg
1 1/2 tablespoons greek yogurt
1/2 cup frozen butter, divided
for the gravy-
2 tablespoons olive oil
1/2 cup pureed onion {1 whole small}
12 oz. package breakfast sausages {use your favorite kind!!}
1/4 cup all purpose flour
1/8 teaspoon cayenne pepper
3/4 cup half & half
1/2 cup milk
1/4 cup real maple syrup
salt & pepper, to taste
Directions2 tablespoons olive oil
1/2 cup pureed onion {1 whole small}
12 oz. package breakfast sausages {use your favorite kind!!}
1/4 cup all purpose flour
1/8 teaspoon cayenne pepper
3/4 cup half & half
1/2 cup milk
1/4 cup real maple syrup
salt & pepper, to taste
For the biscuits–Preheat oven to 375 degrees. Line a baking sheet with a silicone mat or parchment paper and set aside. In a large bowl, whisk together all dry ingredients. In a liquid measuring cup stir together all the wet ingredients. Set aside. Grate 6 tablespoons of the frozen butter using a cheese grater. Place the remaining 2 tablespoons of butter into a small bowl. Pour grated butter into dry ingredients and stir to coat. Pour in wet ingredients all at once and stir 3 or 4 strokes, just to start incorporating everything together. Pour biscuit dough onto well floured board and start moving dough around so it doesn’t stick and folding the dough in half over itself to create layers of dough. Do this 4 or 5 times, sprinkling more flour where needed. Roll dough out to be 1 inch thick and cut into 2-3 inch biscuits. You should get approximately 8 biscuits. Place on prepared baking sheet and bake 12 minutes. While biscuits are baking, melt remaining 2 tablespoons of butter. After the 12 minutes are up, remove biscuits from oven, brush the tops with melted butter and finish baking another 3-5 minutes, or until the tops are golden.
For the gravy–Saute pureed onion and breakfast sausage in large skillet over medium heat with olive oil until meat has browned completely. As the meat cooks, be sure to break apart into smaller pieces. Sprinkle in flour and cayenne pepper. Stir to moisten flour and cook 1 minute. Pour in milk and half & half. After a minute or two, gravy should start to thicken. Once it has thickened remove from heat, stir in maple syrup and salt & pepper to taste.
To serve, split open warm biscuit and top with hot gravy.
Brownie Bottom Cupcakes
c/o Stephanie Cooks
Ingredients
1 box brownie mix, prepared according to packaging directions1 box cake mix, prepared according to packaging directions
Frosting
Directions
1- Preheat the oven to 350.
2- Fill each cupcake liner 1/3 of the way with brownie batter, then another 1/3 with cake batter. Repeat until all the batter is used.
3- Bake 20 minutes. Allow to cool completely, then frost.
2- Fill each cupcake liner 1/3 of the way with brownie batter, then another 1/3 with cake batter. Repeat until all the batter is used.
3- Bake 20 minutes. Allow to cool completely, then frost.
Buffalo Chicken Rollups
c/o Annie Bakes
Ingredients
2 cups chicken-cut up
3/4 cup blue cheese crumbles
1/2 cup cheddar cheese-shredded
1/4 cup hot sauce
4 tablespoons butter-melted and cooled + 1 tablespoon melted
1 tube Pillsbury Thin Crust Pizza Crust
3/4 cup blue cheese crumbles
1/2 cup cheddar cheese-shredded
1/4 cup hot sauce
4 tablespoons butter-melted and cooled + 1 tablespoon melted
1 tube Pillsbury Thin Crust Pizza Crust
Directions
Preheat oven to 400 degrees. Mix the chicken, blue cheese crumbles, cheddar cheese, hot sauce and 4 tablespoons melted butter; set aside. Roll out the pizza dough and cut lengthwise into 3 equal strips. Lay out the buffalo mixture evenly down the middle of the 3 strips. Roll the dough over and pinch to close. Cut each long roll into 8 equal pieces. Place the small rolls on a Silpat lined baking sheet. Brush the remaining melted butter over the tops of the pieces. Bake for 4-5 minutes or until browned and the cheese is melted.
Serve with Ranch dressing mixed with hot sauce, drizzle the hot sauce over the top or eat all on their own.
