Good morning my friends! This another BONUS mid-week edition of The Food, from GoodAttitudeFood.com. This (Instant Pot) B & G.
I learned over the weekend when I made “Shredded Beef Grand Style” that I can make biscuits in my Instant Pot.
What? For reals?
Yup! For Reals, Bruh.
Here is what you need and how to make it.
1lbs of breakfast sausage. I used the hot stuff!
1/2 stick of (unsalted) butter
1 packet of gravy mix.
2/3 cup of milk
2 cups of dry biscuit mix
spices – I used equal parts cayenne pepper and white pepper. Crunched in some black pepper and pink salt. Also used a little garlic salt.
Optional: 1/2 can of beer – I used a New Belgium VooDoo Ranger
Need 2 or 3 cups of water. Maybe more.
- Chop the onion.
- Turn on the Instant Pot to sautee normal for 30 minutes. Add 1/2 stick of butter when hot. Put the onion in and sautee for five minutes. Add garlic and thyme.
- Add the sausage to the pot. Stir in with the onion.
- Cook it like when browning hamburger.
- While that is cooking, check occasionally. Use the time to mix up the biscuit batter.
- I use a store brand mix and add some garlic powder, pepper, and thyme to the mix. Then follow instructions.
- Sub in any biscuit recipe.
- Add the 1/2 can of beer to the Instant Pot, if using a beer. Otherwise, skip the beer and add water or stock to deglaze. Scrap the “crusties” up off the bottom – deglaze!
- When the sausage is cooked and the pot has been deglazed, add the gravy packet and water (per gravy instructions) to the pot. Stir until it thickens.
- Spoon biscuit batter into the Instant Pot. The batter should be about tablespoon-spoon or slightly bigger sized.
- Make sure the o-ring on the Instant Pot lid is in the correct position. Pop on the Instant Pot lid. Make sure the vent is in the sealed position. Turn pot on to pressure cook low for 5 minutes.
- The first run through my pot did not pressurize.
- I added another 1 to 2 cups of water then run it again.
- It worked the second time.
- Plate and eat!
Dem Biscuits, Dough!
Wow, “dem biscuits, dough!”. 🙂
These biscuits come out light, fluff, and flaky. So Good.
Thanks For Reading!
Thank you SO MUCH for reading. I hope you enjoy this BONUS mid-week edition of The Food. Try the recipe! Check out the YouTube Video. Sign up for the e-mail list – over there on the right hand side of the page – and get all posts directly to your inbox for free!
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