"Food is our common ground, a universal experience." - James Beard

Wednesday, September 14, 2011

Biscuits and Gravy

I didn't grow up eating biscuits and gravy - in fact, I don't think I ever had them until about a week ago!  Kent has always loved having breakfast for dinner.  And, since I've been crazy with my new work schedule, Kent's been doing a lot of cooking lately!  Last week he made biscuits and gravy one night - I have to say that they were pretty amazing!  Even if you don't like gravy, the biscuits are great on their own.

2 cups flour
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons butter
2 tablespoons shortening
1 cup chilled buttermilk

Preheat oven to 450 degrees F.
In a large mixing bowl, combine flour, baking powder, baking soda, and salt. Using your fingertips, rub butter and shortening 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.
Bake until biscuits are tall and light gold on top, 15 to 20 minutes.

1 lb sausage
3-4 tbsp flour
3-4 cups milk

Brown sausage.  Add flour to sausage (add amount to make fat into paste-like consistency), season with salt and pepper, cook for 1-2 minutes.  Add milk (#of cups equal to # of tbsp of flour) and stir; cook until desired thickness.


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  2. Oh yeah this is just what my belly wants, biscuits and gravy and sausage gravy to boot, oh how yummy!!!


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