Friday, September 17, 2010

Dutch Oven Biscuits and Gravy

This recipe is one of the first ones in our Dutch Oven Cookbook, and since it had 16 variations, we had it a lot of times. However, because all those times were before I started this blog, I hadn't typed up the recipe yet. Michelle requested this for her birthday breakfast, so I took advantage of the opportunity to record this family favorite. (It was either this or Eggs MalagueƱa, and since it was a seminary morning, we opted for the quicker recipe. We also saved time by making the gravy and biscuit dough the night before and just baking it in the morning.)

Dutch Oven Drop Biscuits and Milk Gravy
(serves 4-6)

Start by browning 1/2 pound of sausage (or bacon, or both!) in your dutch oven. Stir in 3 cups of milk. Combine 3/8 cup each flour and water and stir into the pot.
Bring to a boil and cook until thickened. Serve over Dutch Oven Drop Biscuits.

To make the biscuits, combine 2 cups flour, 3 tablespoons baking powder, and 1/2 teaspoon salt. Cut in 1/3 cup shortening and stir in 1 cup milk. The dough will be sticky, but dump it onto a floured board and knead a few times. Spoon into a dutch oven and bake, uncovered, at 450° for 12 minutes.
Cut biscuits in half and top with the milk gravy.
The various combinations included the gravy plain, with bacon, with sausage, with sausage and bacon over regular biscuits, and also over "pigs in blanket" which were made by forming the biscuit dough around a cooked sausage link or patty. Then we tried eight variations of Dutch Oven Eggs Goldenrod which was adding chopped, hard-cooked egg whites to the gravy and sprinkling the chopped, hard-cooked egg yolks over the whole concoction. This is definitely not a recipe for someone who's trying to lose weight!

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