I’m a Yankee. Born and raised in NY – buuuut, I’ve put down Southern roots, and a testament to that is mastering the art of biscuits and gravy.
Biscuit Ingredients (adapted from the Joy of Cooking)
2 c. all purpose flour
2 1/2 tsp. baking powder (I always add a little more)
1/2 tsp. salt
5-6 Tbsp. cold butter
3/4 c. milk
Preheat the oven to 450 degrees. Whisk together the dry ingredients and then cut in the butter with a pastry knife until the butter pieces are crumbly and close to coarse breadcrumb size. Don’t let the butter melt – work as quickly as you can! Add in the milk and mix until just moist. Flour a clean surface and gently knead the dough 5 to 10 times, then roll out to ~1/2-inch thick and cut with a round cookie cutter. Place on an ungreased cookie sheet, at least 1 inch apart (you can brush with milk, butter or egg to make a shiny, crusty top), and bake for 10-12 minutes.
1 package sausage (I prefer the spicy Jimmy Dean variety)
~2 c. milk
~2 Tbsp. flour
Remove the plastic packaging and place sausage in a hot skillet (I prefer a cast iron skillet, as it distributes heat evenly). Using a spatula, break it apart into and heat until all
Notes: I start the biscuits and then make the gravy while they are baking – the gravy really shouldn’t take longer than 10 minutes to make.