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Cozy Recipes from Chef Jyll Everman

Biscuits and Gravy (WLUK)

Buttermilk Biscuits: (serves 9)

1 stick unsalted butter, melted

2 1/2 cups flour

1 1/2 Tbs sugar

1 1/2 Tbs baking powder

1 tsp salt

1 3/4 cup buttermilk

Preheat oven to 450 degrees. Pour butter into 8x8 baking dish. In a medium bowl, combine the dry ingredients. Pour buttermilk into the dry mixture and mix until combined (dough will be really

sticky). Pour on top of the butter in the baking dish. Spread evenly and pre-cut 9 squares. Bake for 15 minutes. Remove from oven, cut on the pre-cut lines again. Continue to bake until golden,

10-12 more minutes.


Pumpkin Butter:

1 29 oz can pumpkin purée

3/4 cup apple cider

1/2 cup sugar

1/4 cup brown sugar

Splash vanilla extract

2 tsp cinnamon

1 tsp pumpkin pie spice

Pinch ground cloves

Pinch nutmeg

Pinch salt

Add everything together in a medium saucepan and bring to a boil. Reduce heat and simmer for 30 minutes. Keep in the fridge for up to 1 month.


Best Sausage Gravy:

1 lb Breakfast Sausage

1/2 onion, diced

4 cloves garlic, minced

1 Tbs Fresh sage, chopped

1/3 cup flour

3-4 cups whole milk

Large dash hot sauce

Salt and lots of black pepper

Cook the sausage, onion, garlic and sage until browned through. Sprinkle in the flour and stir for 1 minute. Slowly add in the milk and hot sauce and once combined and thickened up, season

with salt and pepper to taste. Serve over buttermilk biscuits.

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