Sunday, December 30, 2012

Biscuits and Gravy

Cookbook Recipe #30

One of Phil's all time favorite breakfast foods is biscuits and gravy. Usually when we are back in Iowa he always orders biscuits and gravy. We have a truck stop back home and he thinks biscuits and gravy is the perfect truck stop breakfast. I have never had it before and have always thought that it looks terrible. I thought that it would be a good, but bad for you, breakfast before the new year. Phil was really excited when he came home from work and saw that I was making it. I found the recipe in the Cook's Country cookbook. Just the cookbook name itself says comfort food, so when I saw this recipe in here I figured it would be good. I was a little nervous because you know there is always recipes that you have at restaurants that you just can't seem to replicate and make it as good at home. I thought this was going to be one of those recipes. I was wrong though, Phil said it was awesome and was better then some that he has had in the restaurant. I actually liked it as well. Not something I would want all the time but definitely good. And there is something to making homemade biscuits. Much better then with a mix for sure!

Biscuits and Gravy
Cooks Country


3 cups flour
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
8 tablespoons butter, cut into 1/2 inch pieces
4 tablespoons vegetable shortening, chilled
1 1/4 cups buttermilk

Sausage Gravy:

1/4 cup flour
1 teaspoon ground fennel
1 teaspoon ground sage
1 1/2 teaspoons ground pepper
1 pound pork sausage
3 cups whole milk

Heat oven to 450 degrees.

Line a baking sheet with parchment paper.

In a food processor pulse flour sugar, baking powder, baking soda, salt, butter and shortening until it resembles course meal. Then mix in a medium bowl with buttermilk.

On a lightly floured surface knead dough until smooth. Pat dough into a 9 inch circle, about 3/4 inch thick.

Using a 3 inch biscuit cutter, cut 8 biscuits and place on baking sheet.

Bake for 5 minutes, then reduce temperature to 400 degrees and bake an additional 12-15 minutes, until golden brown. Transfer to a wire rack to cool.

Meanwhile brown sausage in large skillet until no longer pink.

Mix flour, ground fennel, ground sage and pepper in a small bowl. Once meat is browned add in the flour mixture and mix constantly until combined.

Slowly stir in milk and simmer until thickened, about 5 minutes. Season with salt and pepper to taste.

Print Recipe

This recipe is linked on:   Show and Tell SaturdayStrut Your Stuff SaturdayFoodie FridayKitchen Fun with my 3 Sons  Cream of the Crop

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