One of my husband's favorite breakfasts. You can use BACON instead of sausage too.
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BISCUITS:
2 cups flour ……………………………… pinch of salt
4 tsp baking powder ……………………. 1/4 tsp baking soda
3 TB cold butter, diced …………………. 8 oz (1 cup) buttermilk
Combine and sift dry ingredients; gently knead in butter. Add the buttermilk and knead on a floured board just enough to bring the dough together. (It’s important that you knead gently and no more than is necessary or you will develop the gluten in the flour and make the biscuits tough.)
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.) Put them on parchment paper on baking sheet and then into a preheated 400 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.
GRAVY:
1/2 lb. ground breakfast sausage (or 4 slices thick bacon, cut up)
2 TB butter ……………………………………..4 TB flour
3 cups cold milk …………………………….. salt & pepper to taste
Sauté the sausage (bacon) until browned and has released as much of its fat as possible. Remove sausage with a slotted spoon and do NOT drain the grease.
You should have about 2 TB 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.
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. Cut the biscuits in half, pour the gravy over them