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Recipe courtesy of Grampa's Bakery & Restaurant
Recipe courtesy of Grampa's Bakery & Restaurant
Biscuits and Gravy
- Level: Easy
- Total: 45 min
- Active: 40 min
- Yield: 2 dozen biscuits
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- Level: Easy
- Total: 45 min
- Active: 40 min
- Yield: 2 dozen biscuits
Ingredients
1 pound 6 ounces cake flour
1 pound 6 ounces high-gluten flour
10 ounces vegetable shortening
5 ounces sugar
2 1/2 ounces baking powder
Pinch salt
1 quart buttermilk
Biscuit Gravy, recipe follows
Biscuit Gravy:
1 pound pork breakfast sausage, meat removed from casings
2 tablespoons butter
4 ounces high-gluten flour
2 quarts plus 1 cup whole milk
1 ounce chicken base, preferably R. L. Schreiber
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
Directions
- Preheat oven to 350 degrees F.
- Combine cake flour and high-gluten flour in bowl of a stand mixer. Add vegetable shortening, sugar, baking powder and salt. Slowly add buttermilk and mix on low speed with a dough hook for 2 minutes.
- Portion out 2 dozen 4-ounce biscuits. Bake until golden brown, 25 to 30 minutes. Serve hot and fresh with Gravy or as a side.
Biscuit Gravy:
- Cook breakfast sausage in a large braising pan over medium heat, stirring constantly, until fully cooked, approximately 15 minutes.
- Add butter and let melt. Add flour and cook, stirring slowly, to make a roux. Add milk and cook, continuously whisking, to thicken the gravy. Add chicken base, thyme and pepper and cook, whisking, until gravy thickens, 4 to 5 minutes. Serve as a side or over biscuits.
