On Mon, 28 May 2012 22:51:35 -0700 (PDT), JeanineAlyse
> wrote:

>On May 28, 6:25*pm, wrote:
>> These are the biscuits Squeaks usually makes for me when I visit.
>> It's her grandmother's recipe and it's wonderful.
>> They are light, fluffy, moist and delicious.
>Koko, your photos are perfect and the biscuits being so high-risen
>reminded me of a lesson learned several years ago from someone on TV,
>which I'd always practiced though didn't know the why of. Along with
>any fresh products good recipe, do not twist the cutter around but for
>a teensy bit to loosen as you lift it off each cut; doing that causes
>the edge of a biscuit to smear and somewhat seal, preventing the
>highest rise possibility.

I was taught the same thing, also, use a biscuits cutter not the rim
of a glass as it pinches the sides together hindering the rise.
>
>Now tell us exactly how a good fresh sausage gravy is made? That's
>something I do mess up often, although my bik-sits are always very
>good and fluffy.
>...Picky

All I do is cook bulk sausage in a skillet over med-high heat. this
time I used half a pound. If the sausage doesn't render off at least 2
tablespoons of fat add some neutral oil or butter.
Leaving the sausage and fat <2T of fat> in the skillet sprinkle in 2
tablespoons of flour. Cook-stirring for a few minutes to cook off the
raw flour taste. Do not cook the flour and fat past the golden blond
stage.
Crank up the heat a little and using a whisk, whisk, whisk, whisk in 2
1/2 cups milk then whisk a llittle more being sure to whisk up all the
tasty goodies off the bottom of the pan.
Reduce the heat to a simmer, keeping a close eye on it, simmer and
stir until the gravy has thickened.
Taste and add salt and freshly ground black pepper.

And that's that.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

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