Biscuits and gravy is a popular breakfast dish in the South. It consists of buttermilk biscuits covered in thick "country" or "white" gravy made from the drippings of cooked pork sausage, white flour, milk, and often bits of real sausage, bacon, ground beef…
What you'll need
Ingredients
Biscuits
3 cups all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch pieces and chilled
4 tablespoons vegetable shortening, cut into 1/2-inch pieces and chilled
1 1/4 cups buttermilk* (see note below)
Sausage Gravy
1/4 cup all-purpose flour
1 teaspoon ground fennel seed
1 teaspoon ground sage
¼ tsp. dry mustard
1 ½ teaspoons pepper
1 ½ pounds bulk pork sausage
3 cups whole milk
Salt
The method
Directions
01
For the biscuits: Adjust oven rack to middle position and heat oven to 450 degrees. Line baking sheet with parchment paper. Pulse flour, sugar, baking powder, baking soda, salt, butter, and shortening in food processor until mixture resembles coarse meal. Transfer to large bowl. Stir in buttermilk until combined.
02
On lightly floured surface, knead dough until smooth, 8 to 10 kneads. Pat dough into 9-inch circle, about 3/4 inch thick. Using 3-inch biscuit cutter dipped in flour, cut out rounds of dough and arrange on prepared baking sheet. Gather remaining dough, pat into 3/4-inch-thick circle, and cut out remaining biscuits. (You should have 8 biscuits in total.)
03
Bake until biscuits begin to rise, about 5 minutes, then rotate pan and reduce oven temperature to 400 degrees. Bake until golden brown, 12 to 15 minutes, then transfer to wire rack and let cool.
04
For the sausage gravy: Combine flour, fennel, sage, and pepper in small bowl. Cook sausage in large nonstick skillet over medium heat, breaking up meat with wooden spoon, until no longer pink, about 8 minutes. Sprinkle flour mixture over sausage and cook, stirring constantly, until flour has been absorbed, about 1 minute. Slowly stir in milk and simmer until sauce has thickened, about 5 minutes. Season with salt. Serve over split biscuits. (Biscuits can be stored in zipper-lock bag for 2 days.)
05
· Use Saco powdered Buttermilk – just add 5 Tablespoons of Saco powdered buttermilk into flour mixture and 1 ¼ cups water in place of fresh buttermilk)
06
· Whisk 1 tablespoon of lemon juice into 1 1/4 cups of milk and let it stand until slightly thickened, about 10 minutes.
These pancakes might be my favorite – fluffy, tender, flavorful, satisfying, and somewhat healthier than most recipes. It is from a great cookbook called Nutritious Delicious (currently on sale at America’s Test Kitchen !) which features a collection of “br…
Pancakes are traditionally an indulgent weekend option, but often are made with simple carbs that leave you feeling hungry in no time. I’ve tried a few multi-grain “healthy” recipes, but the pancakes were typically heavy and dense. I found this recipe in an…
As with most recipes from Cook’s Illustrated, these are fool proof pancakes that are super easy to prepare. I sometimes cut the recipe in half for just two people, or you can refrigerate leftover better in a sealed container, and make a few more the next da…
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Southern Biscuits and Gravy
Prep
Cook
Yield
Biscuits and gravy is a popular breakfast dish in the South. It consists of buttermilk biscuits covered in thick "country" or "white" gravy made from the drippings of cooked pork sausage, white flour, milk, and often bits of real sausage, bacon, ground beef…
Ingredients
Biscuits
3 cups all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch pieces and chilled
4 tablespoons vegetable shortening, cut into 1/2-inch pieces and chilled
1 1/4 cups buttermilk* (see note below)
Sausage Gravy
1/4 cup all-purpose flour
1 teaspoon ground fennel seed
1 teaspoon ground sage
¼ tsp. dry mustard
1 ½ teaspoons pepper
1 ½ pounds bulk pork sausage
3 cups whole milk
Salt
Cook Like James · The method
Directions
1
For the biscuits: Adjust oven rack to middle position and heat oven to 450 degrees. Line baking sheet with parchment paper. Pulse flour, sugar, baking powder, baking soda, salt, butter, and shortening in food processor until mixture resembles coarse meal. Transfer to large bowl. Stir in buttermilk until combined.
2
On lightly floured surface, knead dough until smooth, 8 to 10 kneads. Pat dough into 9-inch circle, about 3/4 inch thick. Using 3-inch biscuit cutter dipped in flour, cut out rounds of dough and arrange on prepared baking sheet. Gather remaining dough, pat into 3/4-inch-thick circle, and cut out remaining biscuits. (You should have 8 biscuits in total.)
3
Bake until biscuits begin to rise, about 5 minutes, then rotate pan and reduce oven temperature to 400 degrees. Bake until golden brown, 12 to 15 minutes, then transfer to wire rack and let cool.
4
For the sausage gravy: Combine flour, fennel, sage, and pepper in small bowl. Cook sausage in large nonstick skillet over medium heat, breaking up meat with wooden spoon, until no longer pink, about 8 minutes. Sprinkle flour mixture over sausage and cook, stirring constantly, until flour has been absorbed, about 1 minute. Slowly stir in milk and simmer until sauce has thickened, about 5 minutes. Season with salt. Serve over split biscuits. (Biscuits can be stored in zipper-lock bag for 2 days.)
5
· Use Saco powdered Buttermilk – just add 5 Tablespoons of Saco powdered buttermilk into flour mixture and 1 ¼ cups water in place of fresh buttermilk)
6
· Whisk 1 tablespoon of lemon juice into 1 1/4 cups of milk and let it stand until slightly thickened, about 10 minutes.
Cook Like James
Southern Biscuits and Gravy
Prep
Cook
Yield
Biscuits and gravy is a popular breakfast dish in the South. It consists of buttermilk biscuits covered in thick "country" or "white" gravy made from the drippings of cooked pork sausage, white flour, milk, and often bits of real sausage, bacon, ground beef…
Ingredients
Biscuits
3 cups all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch pieces and chilled
4 tablespoons vegetable shortening, cut into 1/2-inch pieces and chilled
1 1/4 cups buttermilk* (see note below)
Sausage Gravy
1/4 cup all-purpose flour
1 teaspoon ground fennel seed
1 teaspoon ground sage
¼ tsp. dry mustard
1 ½ teaspoons pepper
1 ½ pounds bulk pork sausage
3 cups whole milk
Salt
Directions
1
For the biscuits: Adjust oven rack to middle position and heat oven to 450 degrees. Line baking sheet with parchment paper. Pulse flour, sugar, baking powder, baking soda, salt, butter, and shortening in food processor until mixture resembles coarse meal. Transfer to large bowl. Stir in buttermilk until combined.
2
On lightly floured surface, knead dough until smooth, 8 to 10 kneads. Pat dough into 9-inch circle, about 3/4 inch thick. Using 3-inch biscuit cutter dipped in flour, cut out rounds of dough and arrange on prepared baking sheet. Gather remaining dough, pat into 3/4-inch-thick circle, and cut out remaining biscuits. (You should have 8 biscuits in total.)
3
Bake until biscuits begin to rise, about 5 minutes, then rotate pan and reduce oven temperature to 400 degrees. Bake until golden brown, 12 to 15 minutes, then transfer to wire rack and let cool.
4
For the sausage gravy: Combine flour, fennel, sage, and pepper in small bowl. Cook sausage in large nonstick skillet over medium heat, breaking up meat with wooden spoon, until no longer pink, about 8 minutes. Sprinkle flour mixture over sausage and cook, stirring constantly, until flour has been absorbed, about 1 minute. Slowly stir in milk and simmer until sauce has thickened, about 5 minutes. Season with salt. Serve over split biscuits. (Biscuits can be stored in zipper-lock bag for 2 days.)
5
· Use Saco powdered Buttermilk – just add 5 Tablespoons of Saco powdered buttermilk into flour mixture and 1 ¼ cups water in place of fresh buttermilk)
6
· Whisk 1 tablespoon of lemon juice into 1 1/4 cups of milk and let it stand until slightly thickened, about 10 minutes.
