Biscuits and Gravy

16 Apr
I remember when I was a kid, I’d often spend the night at my best friend’s house next door and her mom would usually make biscuits and gravy for breakfast. For whatever reason, this dish didn’t appeal to me and I’d politely pass it up. Fast forward several years, and I decided to give them a chance. Oh man – I couldn’t believe what I’d missed out on!
PS: Another fond memory of this best friend’s family – here in TX, sweet tea reigns. However, as a daughter of northerners, I was raised to drink regular unsweet tea. That’s all I knew, and as a child, I was clueless that any other type of tea existed. So when my BFF’s mom asked if I’d like a glass of tea, I happily said “yes”. But when I took a big drink, I was disgusted and wondered how she could call that tea. Another eye opening experience for me. : )
Anyways, I digress…just had to take a quick trip down memory lane. These biscuits and gravy are SO much better than the packaged variety. (no offense to the Pillsbury popping canisters) The biscuits are so fresh and flaky and the gravy is incredibly easy and delicious. It’s great for a hearty breakfast or a tasty dinner – enjoy!
Biscuits and Gravy
For the biscuits:
2 cups flour
4 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
4 Tbsp butter
1 cup buttermilk, chilled
For the gravy:
2-3 Tbsp sausage grease
2 Tbsp flour
1 cup milk
For the biscuits:
Preheat oven to 450 degrees.In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter into dry ingredients until mixture looks like crumbs. (The faster the better, you don’t want the fats to melt) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first)Bake until biscuits are tall and light gold on top, 15 to 20 minutes.

For the gravy:
Cook sausage until done. Reserve some grease for the gravy. (For one to two people, use about 2 to 3 Tbsp of grease) Over low to medium-low heat, add about 2 Tbsp of flour to the grease and whisk immediately. If needed, add in a little more grease so it’s smooth and stirrable. You want to find a good balance between the flour and the grease.

Once you find it, just keep stirring with the whisk and allow the mixture to brown for a few minutes. As you whisk, scrape in the anything from the bottom of the pan as you go.

After 2-3 minutes, whisking constantly, pour in about a cup of milk. If the mixture is dry, lumpy or pasty, add in more milk – again, drawing a balanced mixture. Add salt and pepper to taste. Let the gravy warm up over low heat, stirring occasionally. Cut prepared biscuits in half, if desired, and pour gravy atop them

Sources: Slightly revised from The Pioneer Woman for the gravy, and Alton Brown on Food Network for the biscuits


2 Responses to “Biscuits and Gravy”

  1. Joe April 16, 2011 at 1:26 pm #

    Add some chicken (and maybe dumplings?) and it becomes very dinner!

    Next blog post: homemade sweet tea. 😉

  2. Anna V. May 20, 2011 at 11:49 am #

    I love that you know the pioneer woman. I love her so much.

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