The history of the dish is debated, with some believing that it originated during the Revolutionary War while others trace the dish to Southern Appalachian lumber mills in the 1800s, hence the name sawmill gravy. Its readily available ingredients and hearty nature made it an affordable staple for the low-income working class.
Although the recipe is Biscuits and Gravy it really is a recipe for Country Gravy. I recommend using Bisquick for your Biscuits. Simply follow the instructions on the box and bake while you making this delicious gravy.
In frying pan cook sausage until brown over medium heat. Remove sausage from pan an drain and pat dry to remove as much oil as possible.
Return the sausage to the pan and add flour stir to coat the sausage. Then add milk slowly cooking over medium heat. Cook and add milk until you reach the desired thickness.
Sweet rolls have been produced since ancient times. However, the arrival of cinnamon spice to Europe resulted in the creation of this unique sweet treat. The cinnamon rolls we know today are thought to have originated in Sweden. There, they are called kanelbulle and are celebrated on October 4th as a national holiday. In the US, their popularity began in the southern states and later expanded through the whole nation.
brush an 9 inch square pan with 2 tbsp of melted butter
In a large bowl whisk together flour, 2 tbsp of sugar, baking powder and salt.
Work 3 tbsp of softened butter into flour mixture with your hands.
in a separate bowl beat together the milk and egg. Pour into flour mixture and sture with a rubber spatula until a soft dough forms.
Turn dough out onto a floured work surface. Roll dough into a 1/4 inch thick rectangle. Brush the surface of the dough with tbsp of melted butter.
In a small bowl whisk together 1/2 cup white sugar, brown sugar and cinnamon. Sprinkle 1/2 of this mixture onto the bottom of the prepared 9 inch pan. Sprinkle the remain cinnamon sugar mixer of the buttered dough.
Roll the dough to form a log and then cut into 18 rolls. Place each into the baking dish.
Bake in preheated oven for 20 to 25 minutes
Frosting
In a bowl beat together the powdered sugar, cream cheese, 1/4 cup of softened butter and vanilla. Beat util frosting is smooth.
Top each HOT roll with cream cheese frosting and serve warm.
Notes
You can cut the recipe in 1/2 then reduce the cooking time by 5 minutes.
The first biscotti, often referred to as Biscotti di Prato, were created in 14th-century Tuscany in the city of Prato and were made from almonds, which were abundant in the region. Because the second baking drew moisture out of the biscuit, it rendered the biscotti hard, sturdy and, importantly, resistant to mold. Consequently, this turned out to be the ideal food to store. They soon became a favored provision of sailors, including Christopher Columbus, who traveled at sea for months at a time with the crunchy cargo.
It didn’t take long for other nationalities to discover the utility of these twice-baked biscuits. British hardtack — a twice-baked, dry, hard biscuit made from flour, water and salt — and German zwieback — a twice-baked, crisp, sweetened bread — are both spinoffs of the Italian original.
4ozwhite baking bar or white chocolate baking squares, coarsely chopped
3ozsemisweet chocolate, chopped
Instructions
Lightly grease cookie sheet and set aside
Beat butter with electric mixer on medium speed for 30 seconds
Add sugar, cocoa powder, and baking powder; beat until combined
Beat in eggs
Beat in as much flour as your can using electric mixer. Then beat in the remaining flour with a wooden spoon. Stir in chopped chopped white baking bar and semisweet chocolate.
Shape dough into two 9 inch long rolls and place on prepared cookie sheet.
Flatten each roll slightly
Bake in 375 degree oven for 20 to 25 minutes until toothpick poked into center comes out clean.
Remove from oven and let cool 1 hour
Cut each roll diagonally into 1/2 inch thick slices. Place slices, cut side down on an ungreased cookie sheet. Bake in a 325 degree oven for 8 minutes, the turn them over an bake for 7 to 9 minutes till cookie are dry and crisp (do not overbake)
A typical French breakfast consists of a croissant or bread with butter and jam and sometimes a sweet pastry. Fresh fruit juice and hot beverages, like coffee or tea, are also included. Here all meals for French breakfast. The tradition of eating a large meal mid-day continues at dinner time in France.
