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REAL COMFORT FOOD FROM THE UPPER MIDWEST! NO SISSY STUFF! CHURCH DINNER RECIPES COLLECTED OVER 50 YEARS BY OUR MOM AND US!

Sunday, November 20, 2005

BISCUITS AND GRAVY (by request)



Biscuits and gravy have become a family tradition for Holiday breakfasts at our house. However, my sons are not content to keep this as just a special holiday treat. About once every couple of months I get a phone call requesting this recipe, so I am posting it where everyone can easily find it!

The biscuit recipe was adapted from the late Jeff Smith's book THE FRUGAL GOURMET COOKS AMERICAN. It is my favorite biscuit recipe!


BISCUITS
2 1/4 cp Flour
2 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp Salt
1/4 cp Shortening
1 cp Buttermilk

Sift together Flour, Baking Powder, Baking Soda and Salt. Cut in Shortening with a pastry blender until the texture of coarse corn meal. Using a fork, stir in Buttermilk. Do not over mix. Turn out onto a floured board and knead 3 or 4 times only. Gently pat out to about 1" thick. Cut into circles with a floured biscuit cutter or glass (I often just dip a chef's knife in flour and cut into 3" squares).

Heat oven to 500 degrees. Place a large cast iron skillet in the oven and heat about 7 min. Remove to stove top and melt 2 Tbls Shortening in the skillet (I use butter flavored Crisco). Place biscuits in skillet, then quickly turn each biscuit over. Return to oven, and bake until golden brown, around 10 min. You may have to do in two batches.

If you don't have a large cast iron skillet, you can bake these on a greased cookie sheet on 425 for about 15 min. Brush the tops with butter.

OLD FASHIONED SAUSAGE GRAVY
2 lbs good quality Whole Hog Sausage (Purnell or Tennessee Pride work very well)
9 Tbls Flour
6 cps Whole Milk (heated almost to boiling)
Pepper

In a heavy cast roaster or Dutch oven, break up sausage and brown over medium heat until thoroughly cooked. Drain, reserving 6 Tbls of fat*. Heat fat over medium heat, and stir in flour. Cook, stirring, until flour takes on the texture and color of peanut butter. Whisk in milk, and return sausage to pan. Liberally grind pepper over top. Cook, stirring occasionally, until thickened.

* If using a premium sausage like Jimmy Deans or Bob Evans, you may have to add some butter or shortening, to make it to 6T of fat.

posted by Mark

8 Comments:

  • At 7:24 PM, Blogger cutie said…

    My family is from the south, and we make our gravy very similar, but use PET milk evaporated milk, using equal parts water added to the milk...gives the gravy a really rich flavor.

    C.

     
  • At 8:31 PM, Anonymous Mark said…

    I'll have to try that!

     
  • At 11:38 AM, Blogger Isabella di Pesto said…

    **Kerrrrrrruuuuuuck!**


    **sound of arteries clogging up.

    But it does look delicious...

     
  • At 6:14 PM, Blogger greatwhitebear said…

    This is the ultimate midwestern comfort food!

     
  • At 11:49 PM, Blogger mister anchovy said…

    man-oh-man, I love that stuff....it must be death on a plate, but it sure is yummy......

     
  • At 9:53 PM, Blogger Wandering Coyote said…

    I'll mention this to The Super, but I don't think this'll go over well here as a breakfast. They're a little conservative: eggs, pancakes, french toast.

    Personally, if I have to flip another pancake here or stuff another omelette, I'll freak out, so this biscuits & gravy thing would be a great change for ME. Maybe the bluegrassers who come in August might like this...hmm...

     
  • At 12:56 AM, Blogger greatwhitebear said…

    I can guarentee that the Bluegrasser's will eat it up! This is a staple of country cooking!

     
  • At 10:58 AM, Blogger Sharon said…

    Thank you for posting Jeff Smith's biscuit recipe. I copied that recipe from his show years ago. This morning I was craving the biscuits and couldn't find my recipe. Thanks

     

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