Easter Recipes

Hi All! As promised, here are a couple of the recipes that I used for Easter Brunch.

Biscuits: http://allrecipes.com/recipe/chef-johns-buttermilk-biscuits/detail.aspx

INGREDIENTS:

2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 1/4 teaspoon baking soda

7 tablespoons unsalted butter, chilled in freezer and cut into thin slices 3/4 cup cold buttermilk 2 tablespoons buttermilk for brushing

DIRECTIONS:

1.	Preheat oven to 425 degrees F (220 degrees C).
2.	Line a baking sheet with a silicone baking mat or parchment paper.
3.	Whisk flour, baking powder, salt, and baking soda together in a large bowl.
4.	Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.
5.	Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.
6.	Turn dough onto a floured work surface, pat together into a rectangle.
7.	Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.
8.	Roll dough on a floured surface to about 1/2 inch thick.
9.	Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter.
10.	Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.
11.	Brush the tops of biscuits with 2 tablespoons buttermilk.
12.	Bake in the preheated oven until browned, about 15 minutes.

Sausage Gravy: http://allrecipes.com/recipe/bills-sausage-gravy/detail.aspx

INGREDIENTS:

1 (12 ounce) package maple flavored sausage 3 tablespoons butter

1/4 cup all-purpose flour 3 cups whole milk salt and pepper to taste

DIRECTIONS:

1.

Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove sausage with a slotted spoon, leaving the drippings in the pan. Stir in the butter until melted. Add flour, and stir until smooth. Reduce heat to medium, and cook until light brown. Gradually whisk in milk, and cook until thickened. Season with salt and pepper, and stir in cooked sausage. Reduce heat, and simmer for 12 to 15 minutes. If gravy becomes too thick, stir in a little more milk.