Spicy Paprika Gravy and Cheesey Biscuits

Saturday, January 7, 2006

Spicy Paprika Gravy and Cheesey Biscuits I bought several members of my family meat baskets from Salumi as Christmas presents. Michelle and I sampled Salumi’s mole salami at the Eugene Slow Food Chocolate tasting, which I just hate to go on and on about- but that simple log of meat just blew my taste buds away. The Holiday package I ordered from salumi contained that tasty concoction with two other logs o’ meat.

One habit I have at Christmas is buying goodies for myself while gift shopping. I just can’t help it. It’s all that exposing myself to good things! In addition to Salumi’s gift packs, I also ordered a bundle of their spicy paprika links for myself. They come four links to a bundle, so I cut it in half and gave Judah some for Christmas too. He was most happy to receive meat nun-chuks.

We recently put our Smoked Paprika Salami to work for us in a kicked up version of biscuits and gravy. This offered a wonderful smokey variation on a classic comfort food dish.

Spicy Paprika Gravy and Cheesey Biscuits

Spicy Paprika Gravy and Cheesey Biscuits

Paula Deens Cheesey Biscuits

2 cups self-rising flour
1 teaspoon baking powder
1 teaspoon sugar
1/3 cup shortening
3/4 cup grated sharp Cheddar
1 cup buttermilk
Salt
1/4 stick butter, melted

Preheat oven to 350 degrees.

In a medium bowl, mix flour, baking powder, salt, to taste, and sugar together using a fork; cut in shortening until it resembles cornmeal. Add cheese. Sir in buttermilk all at one time just until blended. Do not over stir.

Drop by tablespoonfuls, or use an ice cream scoop, onto a well-greased baking sheet. Brush dough with melted butter. Bake for 12 to 15 minutes.

Alton’s Sawmill Gravy
this is a great classic recipe for making Greasey Spoon food at home. We substituted Smoked Paprika Salami for the sausage, and whirled it up in the blender first so as to have it cut up in lots of small bits.

1 pound bulk breakfast sausage
1/4 cup flour
2 cups milk
Salt and pepper

Cook sausage in a cast iron skillet. When done, remove sausage from pan and pour off all but 2 tablespoons of fat. Whisk flour into the fat and cook over low heat for 5 minutes. Remove pan from heat and whisk in milk a little at a time. Return to medium-high heat and stir occasionally while the gravy comes to a simmer and thickens. (Be sure to scrape up any brown bits that might be stuck to the bottom of the pan, that’s where the flavor is.) Check seasoning, add crumbled sausage and serve over toast or biscuits.

3 Comments

posted August 29th, 2007 at 7:22 am

hello! this particular recipe is very mouth-watering… well, i browsed thru your blog site and found recipes that i wanted to try myself soon! well, for my kids of course… hehe… but i just want to ask you about “butter milk” i am not so sure if i see butter milk in our supermarket… do we have any substitute for this? the only thing that i see is margarine with buttermilk.. do you think this would be enough?? i love cooking but i am not really knowledgeable when it comes to baking and stuff… ^_^ thanks and hope you could help me with this!

Hi Cecile

Buttermilk would be found near milk. It can also be sometimes found powdered (near powdered milk). Plain milk is a fine substitute. Some people make a substitute by adding a tbs or so of lemon juice to one cup of milk. It may curdle a bit- but that will be fine.

Enjoy!

–McAuliflower

- Cecile
posted September 24th, 2007 at 3:32 am

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