Grandma's Biscuits & Gravy (#1092)
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- 2 cups All-Purpose Flour
- 1 tsp Baking Soda
- 4 tsp Baking Powder
- 3 oz Butter cold, diced
- 1 Salt to taste
- 8 oz Buttermilk
For The Gravy
- 1/2 pound Breakfast Sausage ground
- 2 tablespoons Butter
- 4 tablespoons All-Purpose Flour
- 3 cups Milk cold
- 1 Salt to taste
- 1 Black Pepper to taste
- Combine and sift the dry ingredients.
- Gently knead in the butter.
- Add the buttermilk and knead on a floured board just enough to bring the dough together.
- It is vital that you knead gently and no more than is necessary or you will develop the gluten in the flour and make the biscuits tough.
- Good biscuits are as much a function of technique as ingredients.
- Form a flat mass with the dough and cut out biscuits with a biscuit cutter.
- Don't make them too high or the outside could become over browned by the time the inside is cooked.
- Place them on parchment paper on a sheet tray and then into a preheated 400-degree oven for about 10 minutes.
- Start the gravy immediately.
- It should be done close to the same time as the biscuits, which is when they are golden in color.
- Sauté the sausage until it is cooked and has released as much of its fat as possible.
- Remove the sausage with a slotted spoon and do not drain the grease.
- You'll need it to make the roux. (i said this was delicious, not health food).
- You should have about 2 tablespoons of rendered pork fat.
- Add the butter and melt it.
- Then add the flour a little at a time over medium heat, constantly whisking.
- Cook for about 2 to 3 minutes.
- Now start adding the cold milk a little at a time, whisking incessantly.
- Toward the end of the milk add the sausage back in. When you reach the desired consistency add salt and pepper to taste.
- Cut the biscuits in half, pour the gravy over them, and enjoy one of the most embracing and comforting taste sensations known to man.