Name: Biscuits and Gravy
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H45M0.000S
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; 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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Grampa's Bakery and Restaurant, Dania Beach, FL

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