I love biscuits and gravy, and this recipe is super simple. First you make biscuits with this recipe, then you make the gravy with some of the leftover fat from cooking the sausages. Then you eat.
Biscuits and Gravy Recipe:
2 cups of all purpose flour
1 tablespoon baking powder
¼ teaspoon baking soda
½ stick of *cold* butter - 4 tablespoons
1 teaspoon salt
¾ cup buttermilk, or put 1 tablespoon white vinegar into ¾ cup milk and let sit for 5 minutes for a quickie buttermilk substitute. you can also use yogurt, but you may need to add a bit of water when mixing the dough in the processor.
* to make your own baking powder, combine Cream of Tartar to Baking Soda in a 2:1 ratio. mix well and only mix what you'll use in a few weeks.
Preheat oven to 450
Add all the dry ingredients to the food processor, pulse to mix.
Cut the cold butter into small pieces and drop in.
Pulse food processor until the flour looks grainy like cornmeal. do not over-pulse this mixture.
Slowly pour the buttermilk into the food processor while the unit is turned on.
Mix until the dough balls up.
Turn dough out onto a floured board, and press out to ½" thickness
Use a muffin cutter to cut out round biscuits, and place them on a cookie sheet lined with parchment paper.
Bake about 11 minutes, until the biscuits rise and brown a bit. Cool on a wire rack.
After cooking the sausage, leave about 2 teaspoon of the fat in the pan. Dust in the ½ the flour, and mix it around until the flour starts to brown. Slowly add 1 cup of the milk. The gravy should thicken nicely slowly stir in the remaining 1 cup of milk and stir to thicken.
To plate the biscuits and gravy recipe:
split open 2 biscuits and place the sausage gravy over them. Season with plenty of pepper and enjoy.
©2010 Eric Rochow