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
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Preheat oven to 350 degrees F.
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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.
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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.
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Biscuit Gravy:
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Cook breakfast sausage in a large braising pan over medium heat, stirring constantly, until fully cooked, approximately 15 minutes.
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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.