Biscuits and Gravy
Ingredients
The biscuits
-
3
cups
all-purpose flour
-
1
tablespoon
granulated sugar
-
1
tablespoon
baking powder
-
½
teaspoon
baking soda
-
1
teaspoon
salt
-
8
tablespoons
butter, cut into ½ inch pieces and chilled
-
4
tablespoons
vegetable shortening, cut into ½ inch pieces and chilled
-
1¼
cups
buttermilk
The gravy
-
⅓
cup
all-purpose flour
-
1
teaspoon
ground fennel
-
1
teaspoon
ground sage
-
1
pound
pork sausage
-
4
cups
whole milk
-
to taste
none
salt and freshly ground black pepper
Instructions
- Preheat the oven to 450°F and line a baking sheet with parchment paper.
- In a food processor, pulse flour, sugar, baking powder, baking soda, salt, butter, and shortening until the mixture resembles coarse meal.
- Transfer to a large bowl and stir in buttermilk until combined.
- Turn out the dough onto a floured surface and knead until smooth, then pat into a 9-inch circle about ¾ inch thick.
- Cut rounds of dough with a biscuit cutter and arrange on the prepared baking sheet.
- Bake for about 5 minutes, then reduce the temperature to 400°F and continue baking until golden brown, about 12 to 15 minutes.
- In a small bowl, combine flour, fennel, sage, and pepper for the gravy.
- In a skillet, cook the sausage over medium-high heat until no longer pink, breaking up clumps.
- Sprinkle the flour mixture over the sausage and cook until absorbed.
- Slowly stir in milk and simmer until thickened, about 5 to 7 minutes, seasoning with salt to taste.
- Serve the gravy over split biscuits.
Nutrition Facts (estimated)
Servings
8
Calories
624
Total fat
39g
Total carbohydrates
49g
Total protein
19g
Sodium
974mg
Cholesterol
87mg
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