Saturday, July 23, 2011
BISCUITS AND GRAVY
• pinch of salt
• 3 oz. cold butter, diced
• 8 oz buttermilk
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.
Form 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 browned by the time the inside is cooked.
Place them on parchment paper on a sheet tray and then into a preheated 400-degree 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.
Ingredients 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
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