Hello guys and gals,
Today at Southern Mama’s House we are making biscuits and gravy with venison sausage. It’s my first time making biscuits from scratch. Let me know what you think and if you make it too!
Thanks for watching, take care!
Venison sausage and gravy link:
Homemade biscuits link:
#fromscratch #fromscratchcooking #venison #venisonbiscuitsandgravy #sahm
Software: Adobe Premiere Elements
Good morning everybody I hope you’re ready to make some breakfast today we’re going to be making um biscuits and gravy with venison sausage the biscuit and you need two cups of Flour two and a tablespoon of sugar get in there tablespoon of baking powder teaspoon of salt and I’m going to put a little less than a teaspoon cuz I have salted butter and um you’re supposed to use unsalted so I’m going to use less than a
Teaspoon okay you mix it to come on it stir that up and while you’re doing all this you need to have your your butter in the freezer for 10 to 20 minutes before you use it and then also you need to preheat your oven to 425° and you need six tablespoons of
Butter so we’re going to cut off this part and our butter has been chilling in the freezer so it’s nice and cold cuz you want them flaky biscuits biscuits okay now I want you to use a pastry cutter to um incorporate the butter into the mixture but I don’t have one so we
Are just going to use um a fork and see how that goes so we’re going to cut this up small chunks try not to touch the butter so it doesn’t warm up with our hands from our hands oops but I might try some methods to um incorporate it into the dough because
It’s really really hard so I might try a potato mash or two CU like I said I don’t have Hast to Cutter or a box grater you could also use that so we’re just going to smush it down yep that’s kind of working SM oops there goes some flower
Just take this but and get there and I’m not really recommending you do it like this I would use a pasture cutter if I had mine it’s in storage just do what you can okay your mixture should look like coarse crumbs but this is as best as I
Could get it without a pastry cutter so I add uh 34 cup of milk it’s two4 and 34 and mix it together with a spoon says don’t overwork your dough okay and it says turn out on a flowered surface and I had to add a little like a splash
More milk because mine wasn’t coming together so let’s get some flour on these hands and just kind of work it together just a little bit fold it over some more flow all right then it says to flatten it out with your hands don’t use a roller
Okay I checked the recipe again it says to um fold it a couple more times like five or six times fold it at a 90° angle gently get all those flaky layers okay I think we’ve done that well mostly add the before and after and then you want to press it down
Till it’s about an inch thick okay we’re getting there I think it makes like six biscuits okay say that’s about it I don’t have a biscuit cutter so I’m just going to use a a cookie cutter and see how that goes see what happens I know I’m just
Not prepared for all these cooking days we’re doing but oh well at least I got parchment paper this time all right there’s one oops this one didn’t come Out Two three oh well let’s see down a little bit more this one out this four let’s re regroup flatten it out Again now I don’t know if I told y’all this but this is the first time I’ve ever made homemade biscuits and I think it’s going pretty well knocking stuff over five six oh looks like we can make more than six s right let’s get the scraps and see how many more we can
Make TR one more Time bet you we can make 10 and 10 there we go now you just want to place your biscuits on some parchment PL paper and um I just sprayed mine with a little bit of uh cooking oil cooking spray let’s see I have to rearrange these least put them half an inch apart
Right and into the oven at 4:25 for 12 minutes uh pan with the cooking spray and sausage for okay and turn your your uh knob onto medium high heat or your ey turn your eye on medium heat or medium heat separate add some salt and Pepper finish Okay the biscuits came out of the oven and they look pretty good next you want to microwave 2 tablespoons of butter and um melt it so I just did 30 seconds and then you’re going to add flour 2 tablespoons of flour to it then you add 2 tbsp of flour to the melted
Butter mix that up to make it rud okay there we go on I turned it off because my deer was fully cook my venison excuse me this Ru in there excuse my arm okay I’m not let I can’t do it mix that together Cal melt but all I’ve got is 2%
Losee and that’s what we’re one two now we’re going to mix that around carefully okay we got to let this come back up to medium heat add some salt and some pepper We’re going to start and um it’s just says start immediately so it’s not ready yet but let’s see maybe when it heats up a little bit it’ll get thicker now I turned up the heat a little bit and it’s starting to thicken up so just give it some time give it
Some more love some more heat it it’ll thicken up I I still think we have a few more minutes before it’s thicken up but there we go we got it B and now we put it back down the medium we probably need to put it on low but it’s it’s thicking it
Up scking it up it’s looking good gets in half now I’m going to lay oh Ladle I guess it over the biscuits light lle the um sausage and gravy over the biscuits look at that ain’t that lovely a little bit more and it’s all done I’m going to take this off the heat
Too here and there you have it venison sausage and biscuits and gravy thanks for watching hope you enjoyed it let me know if you make it bye-bye