Be sure not to twist the biscuit cutter as you insert it into the dough. Twisting prevents the fluffy treats from baking evenly on top and rising properly. Simply press straight down and hard enough to cut all the way through the dough to the work surface.
Homemade Biscuits & Maple Sausage Gravy
I remember digging into flaky, gravysmothered biscuits on special occasions when I was a child. - Jenn Tidwell, Fair Oaks, CA
Prep: 30 min. • Bake: 15 min. Makes: 8 servings
2 cups all-purpose flour
3 tsp. baking powder
1 Tbsp. sugar
1 tsp. salt 1/4 tsp. pepper, optional
3 Tbsp. cold butter, cubed
1 Tbsp. shortening 3/4 cup 2% milk
1 lb. bulk maple pork sausage 1/4 cup all-purpose flour
3 cups 2% milk
2 Tbsp. maple syrup 1/2 tsp. salt
1/4 tsp. ground sage 1/4 tsp. coarsely ground pepper
1. Preheat the oven to 400°. In a bowl, whisk flour, baking powder, sugar, salt and, if desired, pepper. Cut in the butter and shortening until mixture resembles coarse crumbs. Add milk; stir just until moistened. Turn onto a lightly floured surface; knead 8-10 times.
2. Pat or roll dough to 1-in. thickness; cut with a floured 2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet. Bake until golden brown, 15-17 minutes.
3. Meanwhile, in a large skillet, cook the sausage over medium heat until no longer pink, 6-8 minutes, breaking into crumbles. Stir in flour until blended; gradually stir in milk. Bring to a boil, stirring constantly; cook and stir until the gravy is thickened, 4-6 minutes. Stir in all the remaining ingredients. Serve gravy with biscuits.
1 BISCUIT WITH 1/2 CUP GRAVY 371 cal., 19g fat (8g sat. fat), 41mg chol., 915mg sod., 38g carb. (11g sugars, 1g fiber), 11g pro.
The Upper Crust
To make this scalloped crust edge, press a floured spoon into the dough near the inner rim. Repeat all the way around, then press into the dough again, just below the first indents.
I love quiche and wanted to make something that incorporates my southern roots, so I came up with this version. With eggs, cheese, ham and nutritious collard greens in a flaky crust, it’s a complete meal. Enjoy! —Billie Williams-Henderson, Bowie, MD
Prep: 20 min. Bake: 35 min. + standing Makes: 6 servings
1 sheet refrigerated pie crust
2 Tbsp. olive oil
1 cup frozen chopped collard greens, thawed and drained
1 small onion, chopped
1 garlic clove, minced
1/4 tsp. salt
1/4 tsp. pepper
2 cups shredded Colby- Monterey Jack cheese
3/4 cup cubed fully cooked ham
6 large eggs
1 cup 2% milk
1. Preheat oven to 375°. Unroll crust into a 9-in. pie plate; flute edge. Chill while preparing filling.
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