This Southern girl loves biscuits and gravy, I grew up eating it and I know my way around a skillet making it.   Dolly's recipe is seriously good, knock your socks off gravy.  This gravy thickens quickly and smells amazing from the thyme and pepper.   Don't be tempted to omit the thyme, trust me, it's what takes it over the top.  It's subtle, not overpowering.  

Ingredients

1/3 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 to 1/2 teaspoon freshly ground black pepper
2½ cups whole milk
1/2 cup heavy whipping cream*

Biscuits sausage patties and bacon for serving

Steps

In a small bowl, combine the flour, salt, thyme and pepper. Gradually whisk in milk and cream until smooth.

Pour the mixture into skillet or saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes, or until thickened.

Serve over biscuits and sausage patties.

*If you want to reduce the calories use Half & Half or Fat Free Half & Half, that works well, also.

😋

It's teatime y'all and this is the perfect springtime recipe.  We don't make lemon curd in the South, but I do have a recipe for faux lemon curd made with cream cheese with lemon zest added to it.   It's a good dupe and really easy to make.  Heaven forbid making real clotted cream, the process is beyond hideous, it takes forever, so this is a good work around. But,  if you want to buy clotted cream, they sell it on Amazon 😏

 

Oh so easy for the holidays.  Just precook the bacon a bit, roll in the cinnamon rolls and bake for 12 minutes.  

Just had to share ~ Jan

"A good biscuit starts with good flour," says Jason Roy, owner of Biscuit Head who serves the famous Tupelo Honey Cathead Biscuits. Like many Southern cooks, he uses self-rising flour because it's pre-mixed to include a blend of hard and soft wheat as well as a leavening ingredient for the perfect rise—something you can't get in plain all-purpose, cake, or pastry flour. (Want to reallydo as the Southerners do? Try White Lily self-rising flour, available nationwide at specialty supermarkets and online.)

Whether you use shortening, lard or butter as your fat of choice, "snap it in" like Brian Sonoskus, chef of Tupelo Honey Café, does. "Pinch the flour and fat together like you're snapping your fingers," he explains. This creates thin sheets of butter that create puff pastry-like layers in your biscuits.

For soft and fluffy biscuits, blend the liquid and dry ingredients just until the dough "resembles cottage cheese," Sonoskus says. This stops you from activating too much gluten in the flour and ending up with a tougher biscuit that doesn't rise as high. But even if you mix too much, don't worry. "Denser biscuits have their place—they're better for making sandwiches," he rationalizes.

Gently shape biscuits with an ice cream scoop instead of a biscuit cutter. That's what Roy does to make Biscuit Head's oversized cathead biscuits, so-called because they're as big as a cat's noggin. Whether you make them big or small, it's an incredibly easy and foolproof technique. Don't have a spring-loaded scoop? Use a measuring cup and a silicone spatula.

Use real buttermilk if you can get it. Both chefs pledge allegiance to Asheville-based Cruze Dairy's whole-milk buttermilk for its unsurpassed creaminess and acidity. Look for local farms in your area to get the good stuff, not the watery low-fat substitutions found at the supermarket.

Ready to try it yourself? Here's Tupelo Honey's much-sought-after recipe:

Tupelo Honey Buttermilk Biscuits

Makes 10 biscuits

• 2 cups White Lily self-rising flour
• 1 tablespoon sugar
• ½ teaspoon salt
• ⅓ cup chilled shortening, cut into pieces
• ½ cup heavy cream
• 1 cup buttermilk
• Melted butter

Preheat the oven to 425°F and position the oven rack slightly below the center of the oven. Lightly butter a round cake pan or cast-iron skillet.

In a large mixing bowl, whisk the flour, sugar and salt. Snap the pieces of shortening with your fingers until the shortening pieces are no larger than peas. Make a well in the mixture and pour in the cream and ⅔ cup of the buttermilk. Using your hands or a rubber spatula, sweep in the flour and turn the dough until the dry ingredients are moistened and the dough resembles cottage cheese, adding enough of the remaining ⅓ cup buttermilk to reach this consistency.

Sprinkle the rolling surface with flour. Turn the dough out onto the surface and sprinkle the top with flour. With floured hands, fold the dough in half and pat the dough into a ⅓- to ½-inch-thick round, using additional flour as needed. Flour again if necessary and fold the dough in half a second time. If the dough is still clumpy, repeat the folding process for a third time. Pat the dough into a 1-inch-thick round. Dip a 2-inch biscuit cutter into the flour and cut out biscuits, ensuring you do not twist the cutter.

Place the biscuits in the pan, sides slightly touching. Brush the tops of the biscuits with melted butter and bake for 15 to 20 minutes, until light golden brown, rotating the pan 180°F after 6 minutes. Remove from the oven and brush the biscuits again with melted butter.

Reprinted with permission from Tupelo Honey Cafe: New Southern Flavors from the Blue Ridge Mountains by Elizabeth Sims with Chef Brian Sonoskus, Andrews McMeel Publishing, 2014.

How easy is this.  Just put the cinnamon rolls in a waffle iron, then spread with the frosting that comes in the can when they’re finished.  A little maple syrup on top, maybe some fresh strawberries or blueberries, and you’ve got a great breakfast with no work!

Watch them closely, they can burn quickly once they’ve cooked!

 

1 can Pillsbury Grands™ Refrigerated Biscuits
1/2 cup Land o’ Lakes Cinnamon Sugar Butter Spread™
1/2 cup powdered sugar
2-3 tablespoons water

Learn how to make them here...

Hoda and Kathie Lee were talking this morning on TODAY about how wonderful Alice’s Tea Cup Pumpkin Scones are.  So I Googled it, found them right away.  Don’t you just love the internet?

Cookie Madness posted the recipe, check it out here….

Photo reprinted from cookiemadness.net

I've spent countless Sunday mornings in a flour-covered kitchen trying to perfect this elusive delicacy. Like most of you, I'm always careful to use a light hand when working the dough, but Test Kitchens Professional Vanessa McNeil Rocchio and I discovered a secret that makes these biscuits our best ever.

The trick is in the unique dough-folding method, the same one used to make puff pastries and croissants. Folding creates multiple layers of dough and fat, giving rise to a tender, puffy biscuit. Combine the dry ingredients the night before, and refrigerate for an easy, hot breakfast in the morning.

Yield

Makes 2 dozen

Ingredients

• 1/2  cup  cold butter
• 2 1/4  cups  self-rising soft-wheat flour
• 1 1/4  cups  buttermilk
• Self-rising soft-wheat flour
• 2  tablespoons  melted butter

Preparation

1. Cut butter with a sharp knife or pastry blender into 1/4-inch-thick slices. Sprinkle butter slices over flour in a large bowl. Toss butter with flour. Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas. Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened.

2. Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed. With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Sprinkle top of dough with additional flour. Fold dough over onto itself in 3 sections, starting with 1 short end. (Fold dough rectangle as if folding a letter-size piece of paper.) Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches).

3. Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased jelly-roll pan. (Dough rounds should touch.)

4. Bake at 450° for 13 to 15 minutes or until lightly browned. Remove from oven; brush with 2 Tbsp. melted butter.

Note: For testing purposes only, we used White Lily Self-Rising Soft Wheat Flour.

Cinnamon-Raisin Biscuits: Omit 2 Tbsp. melted butter. Combine 1/2 cup golden raisins, 1/2 tsp. ground cinnamon, and 1/3 cup chopped pecans with flour in a large bowl. Proceed with recipe as directed. Stir together 1/2 cup powdered sugar and 2 Tbsp. buttermilk until smooth. Drizzle over warm biscuits. Makes 2 1/2 dozen.

Black Pepper-Bacon Biscuits: Combine 1/3 cup cooked and crumbled bacon slices (about 5 slices) and 1 tsp. black pepper with flour in a large bowl. Proceed with recipe as directed. Makes 2 1/2 dozen.

Feta-Oregano Biscuits: Combine 1 (4-oz.) package crumbled feta cheese and 1/2 tsp. dried oregano with flour in a large bowl. Proceed with recipe as directed. Makes 2 1/2 dozen.

Pimiento Cheese Biscuits: Combine 1 cup (4 oz.) shredded sharp Cheddar cheese with flour in a large bowl. Reduce buttermilk to 1 cup. Stir together buttermilk and 1 (4-oz.) jar diced pimiento, undrained. Proceed with recipe as directed. Makes 2 1/2 dozen.

Southern Living, NOVEMBER 2007

from Martha Stewart...

Ingredients

Makes 16

• 1 1/2 cups all-purpose flour
• 1/2 cup Dutch cocoa
• 1 tablespoon finely ground espresso beans
• 1 cup (2 sticks) unsalted butter, room temperature
• 3/4 cup confectioners' sugar
• 1 teaspoon pure vanilla extract