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Biscuits and Gravy

Biscuits
~2 C – All-purpose Flour
~4 Tsp – Baking Powder
~¼ Tsp – Baking soda
~¾ Tsp – Salt
~4 Tbs – Butter, cold, cubed
~1 C - buttermilk

1. Preheat oven to 450*F
2. Mix dry ingredients until well combined
3. Add butter and mix with hands to make texture of course crumbs.
4. Make well and add milk. Mix until just combined.
5. Turn out onto floured board.
6. Roll out to ¾ inch thick. Cut into 4 inch squares.
7. Bake on sheet pan for 15-20 mins.

Gravy
~1 lbs- breakfast sausage
~2 tbs- neutral oil
~3 tbs – flour
~3 c – milk
~1 tbs- black pepper

1. Saute sausage in oil until browned
2. Remove sausage from pan, retaining fat in pan.
3. Add flour, stir and cook for 1-2 mins.
4. Add half the milk, stir well and scrape pan. Add remaining milk and pepper, whisk until smooth.
5. Return sausage and simmer on low 10 minutes.

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Season 2 - Episode 16
Jello Shots

Traditional
~1 - (3 ounce) package Jello gelatin
~1 c - boiling water
~1⁄2 c -cold water
~1⁄2 c – vodka
1. Dissolve jello into boiling water
2. Add cold water, mix. Then vodka
3. Portion into cups and refrigerate until set

Margarita
~ 1 - (3 ounce) package lime Jello gelatin
~1 c - boiling water
~1⁄2 c -cold water
~1⁄4 c – tequila
~¼ C – triple sec
1. Dissolve jello into boiling water
2. Add cold water, mix. Then liquors
3. Portion into cups and refrigerate until set
4. Garnish with pinch of coarse salt

Pudding Shots
~1 -(3.4 oz.) box instant pudding mix, chocolate
~1 C- whole milk cold
~1/2 C- vodka cold
~½ C – Kahlua cold
~4 ounces cool whip
1. Combine pudding mix with liquids. Whisk until slightly thickened
2. Fold in Cool Whip.
3. Portion into dishes and refrigerate until set.

Season 2 - Episode 15
Sourdough Bread

~1 C- Sour dough starter
~1 packet – bread yeast
~1 tsp- sugar
~2 tsp – Salt
~10 oz – Water, warm
~3 ¾ C – All-purpose flour

1. Combine water, sugar and yeast in stand mixer. Let prove 5 minutes.
2. Add remain ingredients in stand mixer. Mix on low for 2 minutes to combine. Let rest 20 minutes for the flour to hydrate. Then kneed on medium for 10 minutes until dough is smooth.
3. Place dough in oiled bowl and refrigerate overnight.
4. Form dough into tight ball. Place on floured board, covered to rise for 2-3 hours, until doubled in size
5. Place cast iron dutch oven and lid in oven. Heat to 450* F
6. Transfer dough to hot oven, bake covered 30 minutes, then uncovered another 15 until golden brown and the bottom sounds hollow.
7. Cool 20 mins before cutting.