I’ve got another home-style recipe of goodness for you, First Farm Inn’s Angel Biscuits and Gravy.
I have never been to Kentucky, but when I think of the area, I always imagine rolling green hills and horses!
Located in northern Kentucky, near the borders of Ohio and Indiana, First Farm offers guests the opportunity to learn about and ride horses while staying at the inn. To learn more about this beautiful property, take a few moments to watch: http://www.youtube.com/watch?v=6LcMR6NRNPo
If this breakfast of biscuits and gravy pleases your palette, take a look at the Inn’s cookbook, which you can order online.
Angel Biscuits & Sausage Gravy
Shared by: Jen at http://www.firstfarminn.com/
Dissolve 1 envelope (2 Tbls.) yeast in ¼ c. warm water in a 1 cup measure. (I use room temp and microwave for 20 seconds. To activate the yeast’s growth, the water must feel lukewarm to the touch. If it’s hot, it will kill the yeast.) Set aside. Using the measuring cup ensures when the yeast begins to grow it will not go over the top. Then you can reuse the cup to measure the milk, reducing dirty dishes.
Mix: 1 ½ c. whole wheat flour 1 cup white flour
1 tsp. baking powder 1 tsp. salt ¼ cup sugar
Cut in ½ c. butter-flavored Crisco or good quality margarine as if you were making pie crust with a pastry blender, until margarine is in small flakes. (The old fashioned way to do this was with a knife and fork. Cutting the shortening in to the flour is a crucial step and cannot be eliminated. It creates the texture of the biscuits.)
Stir in 1 cup milk (whole, skim or buttermilk).
Blend thoroughly and refrigerate or make biscuits. Turn dough onto floured board and knead.
Roll or press out at least ½” thick. Cut with biscuit cutter. Let rise over night or for an hour.
Bake on lightly greased sheet at 450 for 10-12 minutes.
Low-fat Sausage Gravy
Brown bulk sausage in 12” skillet at medium temperature. (If more than 6 people I use 1 lb. hot and 1 lb. mild sausage.) Drain ALL the grease.
Use flour left from making biscuits plus more to total about 2/3 cup white flour. Sprinkle over browned sausage. Stir to coat sausage with flour. When flour no longer shows white, add milk to come to within ½ inch of top of skillet. Stir regularly until gravy thickens and bubbles. Add several dashes of hot pepper sauce, salt and/or ground pepper to taste. Lower temperature and keep warm until needed. Feeds 6-8