Southern Italian Sunday Breakfast

Spane with his new hair cut.

Spane with his new hair cut.

Spane had a new haircut and I had a package of mild Italian sausages in my freezer on Saturday. In a moment of inspiration, I decided that I would make my girl friend Biba’s Mom’s recipe for Biscuits and Gravy. John, always here on Sunday morning with Maria, Spane and I, also suggested eggs.

 

Biscuits have always been an issue for me – they would turn out more like crackers than fluffy biscuits, but I finally found a recipe that worked. I had tried using my fingers, but the fat always melted. When I made Fresh Blueberry Muffin Breakfast Cake I learned that I did not have to laborously use a fork to mix the fat and dry ingredients, I could use a food processor instead. Wow! Who knew? So, when I saw the recipe and it said to quickly mix the fat and flour with your fingers, so quick that the fats would not melt, I thought doing this in the processor was the way to go. I was right, the dough was great, the biscuits were tall and fluffy!

Buttermilk Substitute

A word of warning. The original recipe calls for buttermilk, but I very rarely have that on hand. I do, however, usually have yogurt on hand, and white vinegar. I get whole milk plain yogurt from Mountain High – it is very creamy tasting, not too sour as some yogurts are. It can easily substitute for sour cream. If you are going to substitute yogurt for buttermilk, it’s really important to use a good brand, that is naturally cultured and does not have any fillers or other nasty things in it.

Biscuits

Ingredients

  • 2 cups flour
  • 4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 tablespoons butter
  • 2 tablespoons shortening
  • 1/2 cup plain good yogurt
  • 1/2 cup milk
  • 3 drops white vinegar

Preparation

Preheat oven to 450 degrees.

In the food processor bowl, combine flour, baking powder, baking soda and salt. Process until the mixture looks like crumbs. Remove to a large bowl. Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.

Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that’s life.)

Bake until biscuits are tall and light gold on top, 15 to 20 minutes.

Southern Biscuits

Biscuits and Gravy

Ingredients

  • 6 Italian sausage mild
  • 2 tablespoons Flour
  • 2 cups Milk
  • 1/2 teaspoon Lemon Pepper
  • 6 dash Tabasco sauce
    • 4 eggs
    • 1/2 tsp Italian Seasoning
    • 2 tbsp Parmesan Cheese, grated
    • 2 tbsp milk
    • 2 tbsp butter
  • Preparation

    Remove the skins from the sausages. Place the sausages in a cold iron skillet. Turn on the heat and break them up, until they are in medium pieces. Do not drain off the fat. Add the flour and stir to coat all the meat. Add the milk, and cook, stirring occasionally until the sauce has thickened nicely. Remove from the heat, and serve over biscuits.

    Biscuits and Gravy

    Italian Scrambled Eggs

    Ingredients

    Preparation

    Mix the eggs together with the herbs, cheese and milk. Heat a skillet and melt the butter, swirling the butter all round so the sides are covered. Add the egg mixture, and stir until the eggs are cooked and fluffy.

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