Sweet & Savory Biscuits
Sweet Biscuits with Blackberry Freezer Jam
Savory Biscuits with Turkey Mushroom Gravy
Something about homemade breakfast... it just starts the day off right, you know? This week, I had the honor of hosting my family for breakfast. My Nana and Papa came in from the big city so of course I had to cook for them! I also invited my sister and two favorite baby nephews over. Honestly, it was the perfect excuse to do some home cooking and try out new recipes on some of the best critics around! I chose both sweet and savory toppings for biscuits. I used my homemade blackberry freezer jam as well as a new recipe I created, turkey mushroom gravy! It's my own spin on the traditional country gravy that is usually paired with biscuits. I used ground turkey, diced onions, and diced mushrooms to create a heartier gravy. Alright, alright, I'm getting ahead of myself. First, I must show you these biscuits, which were taken from my absolute favorite magazine, The Magnolia Journal!
I had never made biscuits before I found this recipe, but the moment I found this recipe, I was inspired. So I did what any female millennial would do... I embraced my inner Joanna Gaines and made biscuits!
Here's her recipe:
3 cups all-purpose flour
1 Tb sugar
1 Tb baking powder
3/4 tsp cream of tartar
1 tsp salt
3/4 cups butter (cold and diced)
1 1/2 cups buttermilk
milk for brushing (optional)
Preheat oven to 450F. In a large bowl combine flour, sugar, baking powder, salt and cream of tartar. Using a pastry blender (I used a fork), cut butter until mixture resembles course crumbs.
Make a well in the center of the flour mixture. Add buttermilk all at once. Using a fork, stir just until mixture is moistened. THIS STEP IS SO IMPORTANT! Don't over-mix the dough or the biscuits will not be fluffy.
Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it just until dough holds together. Place on a parchment-lined baking sheet. Pat dough into a 3/4 inch-thick rectangle. Cut into 12 squares with a knife or pizza cutter. Do not separate.
If desired, brush with milk. Bake 10-14 minutes or until golden brown. Serve warm with yummy toppings!
To make the turkey mushroom gravy, I started with the basics of a country gravy recipe: ground meat, flour, milk, spices. But, then I turned it up a few notches!
Here's the recipe:
1 lb ground turkey
1/4 yellow onion (diced)
5 small mushrooms (diced)
1/3 cup all-purpose flour
3 cups whole milk
1/4 tsp garlic powder
1/4 tsp paprika
Heat a skillet on high and add 1 Tb oil (I use avocado oil for most of my cooking). When skillet is hot, add ground turkey and onions. Season with salt and pepper. When meat is half way browned, add in mushrooms. When meat is browned, add in flour, stirring constantly. Add in milk and stir in garlic powder and paprika. Continue to stir while the gravy thickens. When gravy has thickened to desired consistency, add more salt and pepper to taste.
My family enjoyed these sweet and savory biscuits along with farm fresh scrambled eggs and coffee (