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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Joanna Gaines' Biscuits   
    Categories: Breads, Dairy, Pork   
         Yield: 20 servings   
       
         4 c  Self-rising flour   
         2 tb Baking powder   
         1 ts Baking soda   
       3/4 lb Salted butter; cold, in 1/2"   
              - pieces or grated   
         2 lg Eggs; beaten   
              +=PLUS=+   
         1 lg Egg; for brushing   
     1 1/2 c  Buttermilk; + 1 tb for   
              Brushing   
              Strawberry jam or Classic   
              - Sausage Gravy; to serve   
      
   MMMMM-------------------CLASSIC SAUSAGE GRAVY------------------------   
         2 lb Pork sausage   
         6 tb Unsalted butter   
         6 tb A-P flour   
         2 c  Whole milk   
              Salt & fresh ground pepper   
       
     In a large bowl, whisk together the flour, baking   
     powder, and baking soda.   
        
     Add the cold butter and use a pastry blender to cut it   
     into the flour until the pieces are even and about the   
     size of peas.   
        
     Stir in the beaten eggs with a wooden spoon until   
     combined.   
        
     Stir in 1 1/2 cups of buttermilk until the dough comes   
     together into a sticky mass. If it’s too dry, add more   
     buttermilk 1 tablespoon at a time until the correct   
     consistency is reached.   
        
     Cover the bowl and refrigerate the dough for at least 30   
     minutes (or up to overnight).   
        
     Set the oven @ 400ºF/205ºC and line a baking sheet with   
     parchment paper.   
        
     Scrape the chilled dough onto a floured work surface and   
     press it into a round about 14" across and 1/2" thick.   
        
     Use a floured 2 1/4" round cutter to cut out   
     approximately 20 biscuits. Gather and pat out any scraps   
     to cut more biscuits.   
        
     Arrange the biscuits on the prepared baking sheet so   
     that they are touching.   
        
     Beat the remaining egg with 1 tablespoon of buttermilk   
     and brush it on top of the biscuits.   
        
     Bake until golden brown (15 to 20 minutes).   
        
     Let the biscuits cool slightly on a rack.   
        
     Serve them fresh out of the oven with strawberry jam or   
     gravy if desired.   
        
     CLASSIC SAUSAGE GRAVY: In a large skillet, cook the   
     sausage over medium heat until cooked through and nicely   
     browned, about 15 to 20 minutes. Transfer the sausage to   
     a platter and set aside.   
        
     Add butter into the rendered grease in the skillet,   
     scraping the pan to incorporate any browned bits. Once   
     the butter is melted, whisk in the flour until smooth.   
     Then, whisk in the milk 1 cup at a time, making sure to   
     get any lumps out until the mixture is smooth. Bring to   
     a simmer over medium heat and cook until slightly   
     thickened, about 5 minutes.   
        
     Stir the sausage into the gravy. Season generously with   
     salt and pepper. Serve warm.   
        
     Store leftovers in a covered container in the   
     refrigerator for up to 4 days. Reheat gently over low   
     heat.   
        
     Remember, these biscuits are best enjoyed on the day   
     they are made!   
        
     Joanna Gaines   
        
     Makes: 20 biscuits   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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