Post by auntieemu on Feb 24, 2006 19:55:42 GMT -5
For the Biscuits:
2 cups all purpose flour
4 teaspoons baking powder
¼ teaspoon baking soda
pinch of salt
3 oz. cold butter, diced
8 oz buttermilk
Preheat oven to 400 degrees F.
Combine and sift the dry ingredients. Gently knead in the butter. Add the buttermilk and knead on a floured board just enough to bring the dough together. It is vital that you knead gently and no more than is necessary or you will develop the gluten in the flour and make the biscuits tough. Good biscuits are as much a function of technique as ingredients. Roll or pat out a flat mass with the dough and cut out biscuits with a biscuit cutter. Don’t make them too high or the outside could become over burned by the time the inside is cooked. Maybe 1 to 1 1/2 inches rolled out. Place them on greased cookie sheet and then in the oven. Start the gravy immediately. It should be done close to the same time as the biscuits, which is when they are golden in color.
For the Gravy:
½ pound ground breakfast sausage
2 tablespoons butter
4 tablespoons all purpose flour
3 cups cold milk
Salt and pepper to taste
Sauté the sausage until it is cooked and has released as much of its fat as possible. Remove the sausage with a slotted spoon and do NOT drain the grease. You’ll need it to make the roux. You should have about 2 tablespoons of rendered pork fat. Add the butter and melt it. Then add the flour a little at a time over medium heat, constantly whisking. Cook for about 2-3 minutes. Do not brown! Now start adding the cold milk a little at a time, whisking incessantly. Toward the end of the milk add the sausage back in. When you reach the desired consistency add salt and pepper to taste. by now the biscuits are done and you should get them out of the oven.
Cut the biscuits in half, pour the gravy over them, and enjoy one of the most embracing and comforting taste sensations known to man.
Note: The perfect roux has equal amounts of fat and flour, so if your sausage is not pure pork and it renders less than 2 tablespoons of fat, you need to adjust the flour accordingly. If you have more than 2 tablespoons, adjust the flour and then later the milk.
Remember to cook on medium heat, wisk constantly, add milk slowly and you will be fine. Your goal is a thick creamy gravy.
2 cups all purpose flour
4 teaspoons baking powder
¼ teaspoon baking soda
pinch of salt
3 oz. cold butter, diced
8 oz buttermilk
Preheat oven to 400 degrees F.
Combine and sift the dry ingredients. Gently knead in the butter. Add the buttermilk and knead on a floured board just enough to bring the dough together. It is vital that you knead gently and no more than is necessary or you will develop the gluten in the flour and make the biscuits tough. Good biscuits are as much a function of technique as ingredients. Roll or pat out a flat mass with the dough and cut out biscuits with a biscuit cutter. Don’t make them too high or the outside could become over burned by the time the inside is cooked. Maybe 1 to 1 1/2 inches rolled out. Place them on greased cookie sheet and then in the oven. Start the gravy immediately. It should be done close to the same time as the biscuits, which is when they are golden in color.
For the Gravy:
½ pound ground breakfast sausage
2 tablespoons butter
4 tablespoons all purpose flour
3 cups cold milk
Salt and pepper to taste
Sauté the sausage until it is cooked and has released as much of its fat as possible. Remove the sausage with a slotted spoon and do NOT drain the grease. You’ll need it to make the roux. You should have about 2 tablespoons of rendered pork fat. Add the butter and melt it. Then add the flour a little at a time over medium heat, constantly whisking. Cook for about 2-3 minutes. Do not brown! Now start adding the cold milk a little at a time, whisking incessantly. Toward the end of the milk add the sausage back in. When you reach the desired consistency add salt and pepper to taste. by now the biscuits are done and you should get them out of the oven.
Cut the biscuits in half, pour the gravy over them, and enjoy one of the most embracing and comforting taste sensations known to man.
Note: The perfect roux has equal amounts of fat and flour, so if your sausage is not pure pork and it renders less than 2 tablespoons of fat, you need to adjust the flour accordingly. If you have more than 2 tablespoons, adjust the flour and then later the milk.
Remember to cook on medium heat, wisk constantly, add milk slowly and you will be fine. Your goal is a thick creamy gravy.