You can take the southerners out of the south but well, you know…
H Dog was recently assigned breakfast duty in his 5:00 am baking class (and p.s., I just loved the daily alarms for THAT one). What better way to give his northeast crew a taste of the south then cooking up some of our beloved southern biscuits and gravy. Lucky for me there were leftovers, and lucky for you, I scored the recipe to share (in my own words of course…)
You know you want to make some...
Let’s let loose on some biscuits and gravy shall we?
First up – sausage gravy:
- (1) pound of fresh sausage (ground or linked)
- (4) cups of milk (get crazy, go organic whole)
- (1) stick (or 4 oz.) of unsalted butter
- (1/2) cup of organic all-purpose flour
- a sprinkle of salt and pepper to taste
1. Place ground sausage in a large skillet, crank up the heat to medium high and cook that delicious sausage until cooked through (browned). Once cooked, transfer the sausage to a bowl.
2. Add (4) cups of milk to the original sausage skillet, turn your heat on low and slowly bring the milk to a simmer. Simmer = little bubbles
3. Grab yourself a sauce pot now (we love to bring out all the pots and pans when we get down). In that sauce pot, melt your butter and then add flour to make your roux.
4. Once your milk is at a simmer, go ahead and add your roux. Stir thoroughly.
5. Finally, add in that scrumptious sausage and sprinkle in your salt and pepper to taste.
Moving on… southern biscuits, here we go:
- (3) and (1/3) cups of self rising organic flour
- (1) cup of organic whole milk
- (1/3) cup shortening
- (1/4) cup unsalted butter (keep it cold and dice it up)
- (1) teaspoon of salt
1. Preheat your oven to 450 degrees.
2. Pour your flour into a large bowl.
3. Add your salt, shortening and butter.
Dicing the butter to makes it easier to work with during the mixing process.
4. Dive in hands first and mix thoroughly until your mixture becomes mealy.
Here's a closer look at "mealy." I'm very visual... thought it might help.
5. Make yourself a little well in your flour mixture and in that fancy well, add your milk.
Flour Meet Milk. Milk Prepare to Meet Flour.
Creating this well is another trick to help you mix the ingredients together to create your dough.
6. Continue to mix with your hands until mixed thoroughly.
7. Take dough mixture out of the bowl and place on a flat surface that is dusted with a small amount of flour (we like to use our kitchen countertop).
8. Roll out your dough mixture until it is an inch by an inch and a quarter thickness.
9. Grab yourself a cookie cutter (or just grab a drinking glass, we know you have at least one of those…) and begin cutting out your biscuits until all of your dough has been used. You may need to re-roll the dough a few times during this process.
Who needs a biscuit cutter when you have a rocks glass?!
10. Lightly flour the bottom of each biscuit to prevent sticking and place all of your beautiful biscuits on an ungreased sheet pan.
Flouring the bottom prevents sticking. Thank you H Dog for being our Vanna.
11. Conventional ovens – bake your biscuits approx. 17 minutes / Convection ovens – bake approx. 14 minutes
12. Recipe yields between 10 and 12 biscuits.
Last step – plate those pretty southern puppies, pour on the gravy and dig in.
Get fancy with a little fresh sage, or just dig in!
If you have any questions at all, just drop us a comment. We promise to be prompt in our response. Hope you enjoy!
Until with eat again,
A & H