Biscuits and Gravy

(from castro15’s recipe box)

Categories: Breakfast

Ingredients

  • 1 pound 6 ounces cake flour
  • 1 pound 6 ounces high-gluten flour
  • 10 ounces vegetable shortening
  • 5 ounces sugar
  • 2 1/2 ounces baking powder
  • Pinch salt
  • 1 quart buttermilk
  • Biscuit Gravy, recipe follows
  • Biscuit Gravy:
  • 1 pound pork breakfast sausage, meat removed from casings
  • 2 tablespoons butter
  • 4 ounces high-gluten flour
  • 2 quarts plus 1 cup whole milk
  • 1 ounce chicken base, preferably R. L. Schreiber
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon black pepper

Directions

  1. Preheat oven to 350 degrees F.

  2. Combine cake flour and high-gluten flour in bowl of a stand mixer. Add vegetable shortening, sugar, baking powder and salt. Slowly add buttermilk and mix on low speed with a dough hook for 2 minutes.

  3. Portion out 2 dozen 4-ounce biscuits. Bake until golden brown, 25 to 30 minutes. Serve hot and fresh with Gravy or as a side.

  4. Biscuit Gravy:

  5. Cook breakfast sausage in a large braising pan over medium heat, stirring constantly, until fully cooked, approximately 15 minutes.

  6. Add butter and let melt. Add flour and cook, stirring slowly, to make a roux. Add milk and cook, continuously whisking, to thicken the gravy. Add chicken base, thyme and pepper and cook, whisking, until gravy thickens, 4 to 5 minutes. Serve as a side or over biscuits.

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