Thursday, February 7, 2013

Carolina Biscuits and Tomato Gravy

Yummy Carolina Biscuits (cream cheese biscuits)

16 ounces cream cheese, softened
1 and 1/3 cup butter, softened
2 Cups self rising Flour

In the bowl of a food processor, pulse together the cream cheese and butter until well combined. Add the flour and pulse until it forms a ball. Wrap the dough in plastic wrap and let it chill.

Pat out biscuits to desired thickness/ cut with a biscuit cutter and place on a stone or cookie sheet. Bake at in a preheated oven at 425 until golden brown.

Tomato Gravy

Another favorite by my guests; This is an old recipe that my Grandmother use to make while I was growing up and visiting her in Florida. It's a southern recipe, most found in Alabama, Mississippi, Lousiana and Florida. It's cream gravy/ with thinly sliced tomatoes in it.

For best results on gravy- Use bacon grease as your base/ aprox 3 TB grease to 3 TB flour. You want to make sure your grease is hot, add your flour and stir until it's all combined. If it's a really thick paste add a little more grease. You want to be able to stir this. Salt and pepper to taste. Stir until it's a nice golden color (this is called a roux). Add your milk/ I use half milk and half heavy cream (about 2 cups). Stir until well combined and let your gravy come to a boil, stirring often.. Now reduce to low and let it simmer while everything else is cooking.. Best resutls for gravy, the longer it cooks the better it is. Once you have it at the desired consistancy/ add thinly sliced tomatoes and let it simmer. Add milk if needed. Right before serving/ place 1TB butter in gravy and stir, this gives it the nice shiny, silky texture.

Gravy is one of those things that takes lots of practice. The more you make it, the better it becomes.

1 comment:

Sue said...

Oh boy ... high calories in this one but I'm sure it's delicious.