Recipe for: All-Butter Biscuits and Sausage Gravy
Yields ~24 biscuits
- 6 cups flour
- 1/3 cup sugar
- 1 cup grated cold butter
- Heaping 1/4 cup baking powder
- 1/2 TBSP salt
- 2 cups cold milk
1. Preheat oven to 425F.
2. Grate butter with a cheese grater or a food processor and allow it to chill (either in the freezer or refrigerator). Mix together all dry ingredients in a large bowl. Cut in butter with dry ingredients until the mixture resembles sand with small pebbles in it. This can be accomplished with a fork, pastry knife, or your hands.
3. Add milk slowly, while incorporating it into the mixture; mix until dough holds together. If the mixture is too dry add a tad more milk or if the mixture is too runny, add a bit more flour.
4. Place the dough on a floured surface and knead no more than fifteen times. Roll out the dough to a 1″ thickness (approximately the depth of your thumb to the first knuckle).
5. Cut biscuits with a 2 1/2″ round cutter. Place on an ungreased baking sheet with biscuits placed closely together (but not touching). Bake for 15 minutes.
- 1 lb pork sausage
- ~1/4 cup flour
- 2 to 3 cups whole milk (depending on desired consistency)
1. Brown sausage in a large skillet and cook until no longer pink
2. Using a whisk, incorporate the flour into the sausage.
3. Add the milk, stirring occasionally until it thickens (if it appears too runny, add a little more flour; no more than a tablespoon at a time). To avoid clumps, it is a good idea to remove a little of the milk from the skillet and stir the additional flour into it; then return to skillet and stir until desired consistency is reached. Season with salt and pepper, if desired.