Recipees please for Authentic Cornbread and Biscuits for Gravy?

Question

The biscuits are not cookies but the ones you have with your main meal, and the cornbread I want to put with fried chicken and three cheese mac......Only people from the USA please answer as I want the authentic recipees. Thanks for your help.

Answer 1

Jana's Grandmother's Cornbread

Recipe is authentic Georgia cornbread.

8-10 servings 2 eight inch or nine inch pans (round) 30 min 10 min prep
Change to: eight inch or nine inch pans (round) US Metric
1 1/2 cups self-raising cornmeal mix
1 1/2 cups self-raising flour
2 cups milk
1/2-1 cup melted butter
2 eggs, beaten
1/3 cup sugar (pinch of extra sugar makes it taste sweeter)


Combine ingredients.
Spray pan: Bake at 425 degrees for 20 minutes.

Grandma’s Biscuits & Gravy

For the biscuits:
2 cups all purpose flour
4 teaspoons baking powder
¼ teaspoon baking soda
pinch of salt
3 oz. cold butter, diced
8 oz buttermilk

Combine and sift the dry ingredients. Gently knead in the butter. Add the buttermilk and knead on a floured board just enough to bring the dough together. It is vital that you knead gently and no more than is necessary or you will develop the gluten in the flour and make the biscuits tough. Good biscuits are as much a function of technique as ingredients. Form a flat mass with the dough and cut out biscuits with a biscuit cutter. Don’t make them too high or the outside could become over browned by the time the inside is cooked. Place them on parchment paper on a sheet tray and then into a preheated 400-degree oven. Start the gravy immediately. It should be done close to the same time as the biscuits, which is when they are golden in color.

For the gravy:
½ pound ground breakfast sausage.
2 tablespoons butter
4 tablespoons all purpose flour
3 cups cold milk
Salt and pepper to taste

Sauté the sausage until it is cooked and has released as much of its fat as possible. Remove the sausage with a slotted spoon and do NOT drain the grease. You’ll need it to make the roux. (I said this was delicious, not health food). You should have about 2 tablespoons of rendered pork fat. Add the butter and melt it. Then add the flour a little at a time over medium heat, constantly whisking. Cook for about 2-3 minutes. Now start adding the cold milk a little at a time, whisking incessantly. Toward the end of the milk add the sausage back in. When you reach the desired consistency add salt and pepper to taste. Cut the biscuits in half, pour the gravy over them, and enjoy one of the most embracing and comforting taste sensations known to man.

A few points here. The perfect roux has equal amounts of fat and flour. If for some reason your sausage renders noticeably less or more than two tablespoons of fat, adjust the amount of flour accordingly. If you end up making more roux you will need more milk so have extra on hand. Make sure the roux is cooked on no more than medium heat. We do not want to burn or brown the roux, just cook out the floury taste. Four things are necessary to assure a smooth, lump-free gravy. You must constantly whisk the roux and the gravy throughout the process. You must add cold milk to the hot roux. You must incorporate the milk a little at a time. And finally, keep the heat at no more than medium. You can adjust the consistency however you like, but a thick creamy gravy is the target viscosity.

Answer 2

1800 Beaten Biscuits
Servings [Reset]
Keys :
Ingredients :

2cupFlour
1/2tspSalt
1tblSugar
1/4cupShortening
1/2cupIce water

Method :

* Mix the flour and salt and sugar together. Cut in the shortening and add enough ice water to make a stiff dough. Beat your dough with a mallet until it is smooth, folding frequently. Takes about 20 mins then roll out the dough, cut with a small cookie cutter or tin can rim. Bake these for 30 mins in a 375 degree oven. If desired dust these with some powdered sugar.
* Makes 20 small biscuits or cookies.

Answer 3

I'm a wonderful cook and baker (thankyouverymuch, lol) but for the life of me, I can NOT make biscuits. I've tried for years and they never rise properly and are always hard. By a dumb stroke of luck, I found THE biscuit recipe in my Fanny Farmer book the other night. I wasn't even looking for it--my 2 1/2 year old took the book from me, flipped it open and tore out the page with the recipe on it. LOL Anyway, I made them, and they are to die for! Reminds me of McDonald's or KFC's biscuits (texture-wise) but not greasy. Bon appetit!

Cream Biscuits

2 c. all purpose flour
1 T. baking powder
2 t. sugar
1 t. salt
1 to 1 1/2 c. heavy cream
6 T. melted butter

In a large bowl, combine all dry ingredients and fluff with a fork to aerate and combine. Gradually add 1 c. of the cream, stirring constantly. More cream can be added to hold the dough together into a ball, if necessary.

Lightly flour your counter and knead the dough for one minute. Shape into a square, about 1/2 inch thick, and cut with a knife into 12 square-shaped biscuits. Dip biscuits in melted 6T. of butter and place about 2" apart on an ungreased baking sheet. Bake in a pre-heated 425 degree oven for 12 - 15 minutes, until lightly golden brown.

I found that I had a little bit of butter left over after I finished dipping them, so I poured it over the hot biscuits when they came out of the oven.

Answer 4

DROP BISCUITS:

1 c. flour
1/2 tsp. salt
1/4 c. (1 stick) butter
1/4 c. milk (may need more)

Sift dry ingredients into mixing bowl. Cut butter into flour mixture until mixture looks like "meal". Stir in milk. (If dough does not seem pliable, add 2 tablespoons more milk to make soft dough.)
Mix lightly (too much handling makes tough biscuits.)On ungreased cookie sheet drop from teaspoon 1 inch or 2 inch biscuits 1/2 inch apart.

Bake 1 inch - 8 minutes or until golden brown - yields 20.
Bake 2 inch - 10 minutes or until golden brown - yields 10

I'm not certain if you want a recipe for the gravy or not but here it is SAUSAGE GRAVY:

Brown 1 pound mild pork sausage (broken up). Drain well on paper towels. To the browned sausage add 1tbsp flour, 1pkg Lipton Onion soup and 3/4 cups of water and simmer till it thick enough to cover the biscuits

Add to browned pork sausage:

Black Iron Skillet Corn Bread
1 cup yellow corn meal
1 cup flour
4 teaspoons baking powder
3/4 teaspoon salt
1 teaspoon sugar
1 beaten egg
1 cup milk
2 Tablespoons oil

Place oil in heavy skillet. Sift dry ingredients into bowl; add egg and milk; mix well and pour into skillet; stir to mix in oil. Bake at 425 degrees for 25 minutes

Answer 5

I've used this recipe many times and love it. Hope this works for you.

Cheers,

Corn Bread

Ingredients:

2 cups corn meal
2 cups flour
4 Tblsp. sugar
6 tsp. baking powder
1 tsp. soda
2 cups buttermilk
1/2 cup shortening
2 eggs

Instructions:

Mix corn meal, flour, sugar, baking powder and soda.

In a separate bowl beat eggs, buttermilk, shortening.
Add dry ingredients and mix well.

Pour mixture in a greased 9x13 pan.
Preheat oven to 425 degrees.
Bake for 20-25 minutes. Serve with a meal.
Or make it the dessert by drizzling honey or maple syrup on top!

Answer 6

I've tried tons of "authentic" corn bread recipes and I think that boxed brands are the cheapest, easiest and tastiest way to go. You can jazz it up by adding a small can of sweet corn, chopped scallion and a 1/2 regular size bag of shredded cheddar. Its realllllly easy and reallllly yummy and no one will know you took a short cut.

Answer 7

GREAT ANSWER FROM ZWSKA
ADD CORN OR /AND BELL PEPPERS EVEN JALAPENOS FOR ZING TO BOTH BISQUITS OR CORN BREAD !!

Answer 8

TRY THIS WEBSITE. landolakes.com