Wednesday, August 11, 2010

Biscuits & Gravy

I frequently make breakfast for dinner; it is fast, cheap, and easy.  Bennett often requests biscuits and gravy and I am more than happy to indulge him.  This breakfast meal takes me back to my college years when my two best girlfriends and I would meet at Bob Evans for breakfast.  Though I can't remember what Pam ordered, Rachel always ordered a blueberry pancake and I always ordered biscuits and gravy.  After years of being unable to replicate this meal due to my poor biscuit-making skills, I finally found a recipe that works.  Nice, fluffy biscuits.  Creamy, somewhat spicy gravy.  Melt-in-your-mouth goodness.  I'd give anything for just one more breakfast reunion with my best friends; for now, I will have to settle on the homemade version.

Buttermilk Biscuits
Source:  America's Test Kitchen Family Cookbook

1 cup flour, plus some extra for the counter
1 cup cake flour
2 tsp. baking powder
1 tsp. sugar
1/2 tsp. baking soda
1/2 tsp. salt
8 tbl. unsalted butter, cut into 1/4-inch cubes and chilled
3/4 cup cold buttermilk

Directions:
Preheat oven to 450 degrees.  In a food processor, pulse the flours together, along with the baking powder, sugar, baking soda, and salt.  Scatter the chilled butter evenly over the top and pulse to combine, about 12 pulses.  Stream in the buttermilk and pulse until the mixture turns into a sticky ball.  Do not overprocess!  Remove dough from bowl and turn onto a floured counter.  Quickly form it into a rough ball.  Use a sharp knife and divide the dough into 12 pieces.  Quickly and gently form each piece into a rough ball and place on an ungreased baking sheet.  Bake until the biscuit tops are light brown, about 10-12 minutes.

Sausage Gravy
Source:  Me  :)

1 roll of pork sausage, spiced according to your preference.  I like the spicy kind.  :)
1 tbl. butter
1 tbl. flour
1 cup of milk, plus more for thinning
1/2 tsp. red pepper flakes
salt and pepper to taste

Directions:
In a large skillet, over medium-high heat, brown the sausage until cooked through and no longer pink, breaking up the pieces as it cooks.  Remove sausage to a paper-towel lined plate, but do not drain skillet.  To make the roux, add the butter to the remaining drippings in the skillet and melt.  Once butter is melted, add the flour and whisk to combine.  Once the flour mixture starts bubbling, gradually add the milk, whisking constantly.  Stir until it begins to thicken and bubble.  Add the sausage back in, as well as the red pepper flakes and stir to combine.  If you find that the gravy is too thick, add a small amount of milk until it reaches the desired consistency.  Serve over biscuits.

1 comment:

  1. There is nothing like a dish that brings on the memories, especially one as stick-to-your-ribs good as this!

    ReplyDelete

Thanks for leaving a comment! I love hearing from you!