May 26

Biscuits and Gravy

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• Quick Buttermilk Biscuits [View Recipe]

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  Ingredients

  • 2 cups flour
  • 2 teaspoons baking powder
  • .25 teaspoon baking soda
  • .75 teaspoon salt
  • .33 cup oil
  • .75 cup buttermilk (well-shaken)

  Instructions

  We begin by pre-heating the oven to 475 degrees. Over a large piece of wax paper, we sift the flour with our fine strainer. Using a spoon, we measure 2 cups of the sifted flour into dry measuring cups and pour it into the strainer over a large bowl. The remainder of the flour on the wax paper we put back in the flour canister. We add the baking powder, baking soda, and salt to the strainer and then sift again into the large bowl. We make a well in the center of the flour with a dry measuring cup.

  In a large measuring cup we pour the oil. We add the buttermilk to the measuring cup and without stirring pour into the well in the flour. We mix briskly with a fork until the dough comes together. With our hands, we knead the dough about 10 times inside the bowl until it is nice and smooth. We turn it out onto a large cutting board, cover with a piece of wax paper, and flatten with our hands until it is about ½ an inch thick. Using the top of a small juice glass, we cut out 2-inch biscuits and place them on a cookie sheet. When we cannot cut anymore with the glass cutter, we reform the dough a couple of more times, until we have 16 biscuits.

  We bake the biscuits for 12 minutes until they are lightly browned and serve them warm.

• Breakfast Sausage Gravy [View Recipe]

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  Ingredients

  • 12 ounces sausage
  • .25 cup flour
  • 2 cups milk
  • salt & pepper

  Instructions

  We begin by pre-heating the oven to 250 degrees. Then we heat a pan and add the sausage links with ¼ inch of water. We cook over medium heat, turning often, until the liquid has evaporated. Then we continue to cook until browned all over. We want the links to be cooked through and this takes about 15 minutes.

  When the sausage is done, we remove them from the pan and put them on a paper-towel lined plate. We then keep the sausages warm in a glass pie plate in the oven while we start to make the gravy.

  The sausage released about 3 tablespoons of fat. We add the flour, lower the heat to medium-low, and cook the flour for about 4 minutes stirring constantly with our flat whisk.

  Meanwhile, we heat the milk in the microwave for a minute. We add the milk, slowly, and scrape up the browned bits on the bottom of the pan. We want the gravy to be lump-free, so we try our best to stir constantly.

  We add salt and pepper and, after the gravy comes to a boil, we simmer gently for about 5 minutes. It is thick, free from lumps, and nicely seasoned.

  We serve the gravy over biscuits with the sausage on the side.

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