Biscuits and Gravy: A Classic Breakfast Favorite

Biscuits and Gravy

Biscuits and Gravy
Biscuits and Gravy

I was doing my morning yoga outdoors this morning, enjoying the cooler weather and the chirping birds, when into my mind popped FOOD! And all I could think about from that point on was biscuits and gravy. Here are the results of that yoga-inspired thought:

Baking Powder Biscuits

These are classic, simple, biscuits that don’t take much more time than popping that can and are so much better. They also freeze nicely for another meal. A couple of notes: I use 1/2 white flour and 1/2 whole grain flour for a biscuit that’s a bit heartier but still rises nicely. I also weigh out my flour which is the key to success with any baking recipe IMO.

3 C (12 3/4 oz) flour

1 t salt

1 T baking powder

1 T sugar

6 T butter, room temperature

1 to 1 1/8 C cold milk

Preheat oven to 425 degrees. Line a baking sheet with a piece of parchment. Weigh or measure the flour. Mix flour with salt, baking powder, and sugar. Work the butter into the flour mixture using a pastry blender or your stand mixer until crumbly. Drizzle milk over the flour mixture and mix until the dough comes together. Place the dough on a floured surface and pat into a rough circle about 1 inch thick. Cut the dough into circles with a biscuit cutter. Place biscuits on the prepared baking sheet and bake for 15 to 20 minutes until lightly browned.

Homemade Cream Gravy

I don’t actually have a recipe for gravy. My daddy taught me how to make gravy decades ago and once you know how to make a basic gravy you can riff off of that to your heart’s content. Here’s how I made gravy this morning:

There are 8 tablespoons of butter in a stick, right? Well, the biscuits take 6 tablespoons and the remaining two told me they felt lonely so into the saucepan they went.

Once melted and a little bubbly I added 2 tablespoons of flour to the butter to make a roux. This is the trick to any gravy really – equal parts fat and flour. Whether you’re using butter, oil, bacon grease, or you’ve browned sausage for more traditional sausage gravy, make sure you’ve got roughly equal measurements of fat and flour and you’ll be fine. If you want more detail check here.

Whisk the flour and butter and cook for a few minutes to eliminate the raw flour taste. While whisking, add chicken stock to make a very thick gravy. Season with salt, pepper, garlic powder, poultry seasoning, and a pinch of red pepper. Continue whisking and add milk or half-and-half until your gravy is the consistency you like. I like mine thick but not gloppy!

There you go, the very non-technical, home-cookin’ description of the gravy making process!

Make It Pretty

I think the presentation of food is important. We eat with our eyes too! So, I plated my biscuits, drizzled with cream gravy, then sprinkled with a bit of parsley and smoked paprika for color and a lovely rich, smokey note.

I hope if you’ve not perfected your B&G game you give this simple, but delicious, recipe a try. If you’re a B&G pro, I hope this inspires you to treat yourself soon!  Thanks for reading friends!

Until next time…

Jennifer

 

 

 

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