Recently I made a batch of biscuits and gravy, and Don suggested documenting the process as a sort of tutorial. So here goes.
I use the biscuit recipe from my battered and faithful Better Homes & Garden cookbook:
I also routinely quadruple the recipe, since we enjoy leftover biscuits.
The first task was to skim some milk. I just use a soup ladle for this purpose.
Then I mixed the dry ingredients: Flour, sugar, salt, cream of tarter, baking powder.
Once the dry ingredients were mixed, I grated some of the butter I made the other day. (My rotary grater is very handy for this!)
The grated butter mixes easily with the dry ingredients.
To this mixture, I added the (skimmed) milk.
After the dough was all mixed, it was time to turn it on to the breadboard...
...and give it a bit of kneading.
What follows is something I only learned through Older Daughter's culinary expertise on making exceptionally flaky biscuits. Take the dough, flatten it somewhat...
...and then fold it over itself. Flatten and repeat two or three times to make "layers." Simple, eh? But it makes all the difference.
Then I rolled the dough to about half an inch thick.
Next is another trick Older Daughter taught me: Use an actual biscuit cutter to cut the biscuits, not the old tuna can or plastic tumbler I used to use. Why? Because a biscuit cutter has sharp edges, not dull edges like a can or tumbler. The sharp edges slice through the dough and expose the flaky layers, rather than compressing the edges. Also, don't "twist" the biscuit cutter to cut the biscuit – just press down firmly and pull it back out. Twisting also seals and compresses the edges and reduces flakiness.
Gather the scraps, re-roll to half an inch thick, and keep cutting until the dough is used up.
Of course, there will be the odd "leftover" biscuit that's too small to cut.
Out of a quadruple recipe, I normally get about 30 biscuits or so. Pop them into a hot (450F) oven for about 20 minutes, or longer if you like them browner as we do.
While the biscuits are baking, it's time to make the gravy. For this, I modify a recipe for a separate dish, pork chops with gravy, using just the gravy part. (I skip adding mushrooms for this application.)
I started by cutting up some sausages...
...and letting them fry in their own grease until brown. Bacon is also a fine choice for the gravy.
At this point, I kinda "wing" the gravy. I started with two cups of (skimmed) milk, drizzled some in, then sprinkled in a bit of flour, stirring continuously until it thickened. Milk. Flour. Stir. Thicken. Repeat until the milk is gone. Don't just dump the milk and flour in or it will clump. The constant stirring is also crucial to keep the gravy from getting lumpy.
At some point during this stirring process, add your preferred spices. I use a bit of salt, a generous amount of pepper, and some thyme. Your choices may vary.
When the gravy is done...
...put it aside until the biscuits are baked.
Then cut open the hot biscuits and ladle the gravy over the top.
Ironically, I'm a biscuit purist and prefer just butter on mine (the gravy is for Don).
So there you go: Your biscuits-and-gravy tutorial.
it's a favorite around here. After browning the sausage and chopped onion, I usually sprinkle the flour in first, mix it around so it cooks (uncooked flour no bueno), then add milk and whisk. Then as it thickens I add Tony Chachere's, plenty of pepper and (whisper it) MSG. So good.
ReplyDeletethe best cookbook ever printed had mine rebinded its 40 years old and still my go to!
ReplyDeleteYou are going to get so many recipes from this... here's my granny's from Tennessee. Fry chicken or your pork chops would work. Drain your grease until 2 or 3 Tblsp. remain, leaving in the crunchy bits. Add about half a chopped onion and fry until translucent. Add same amount of flour as oil in the beginning. Mix well and cook about 3 minutes, to brown and get rid of raw flour taste. Add about a cup of milk slowly, stirring as it thickens, then add about a cup diced tomatoes, you may drain them if needed. Continue adding milk until desired consistency. Add salt and pepper to taste. Granny called this Porterhouse or Poorhouse gravy, I never did hear it clearly and of course it was never written down. Thanks for all the recipes you've shared.
ReplyDeletesheilab15
The funny thing is that old recipes call for draining grease, but pork is so lean nowadays, there usually isn't anything to drain. When I brown my sausage (Jones, loose) and onions I always have to add some kinda oil or butter or bacon grease.
DeleteToo true, I'm afraid. But you'll notice the first thing I mentioned was frying chicken or pork chops, which would be done in about 1/4 inch of oil, far too much to make gravy. This tomato gravy is good on biscuits, mashed potatoes, and pork chops.
DeleteI'll try it, just for myself. My family revolts at anything different in a beloved recipe, but I like tomatoes in practically anything, so I'm up for it. I'll put aside some for me with tomatoes next time I make it.
DeleteI make up a make-a-mix version of country gravy powder mix to keep on the shelf to use in my biscuits and gravy making. I just add sausage to it and it turns out great with little effort every time. Julie V
ReplyDeleteI have the same cookbook given to my wife by my mother when we married in 1965. I got custody of it in the divorce and use it on the rare occasions I eat something not out of a box or can. Getting a little difficult to read the small type but it works.
ReplyDeleteAmazing how good biscuits and gravy is when they are essentially the same ingredients, wet flour on top of dry flour. K in NM (G in NM’s better half)
ReplyDelete