Biscuits and Gravy is somewhat a “strange” breakfast dish for a German to cook because we don’t really have this dish on German breakfast menus. Mike on the other hand loves biscuits and gravy a lot, so I finally gave it shot and cooked it from scratch myself, curious how it would taste. I never tried it in the restaurant when Mike ordered it, but of course I would try biscuits and gravy when I am cooking it myself. And I have to say I was pleasantly surprised. The biscuits were super fluffy and not only “elevated” the gravy but tasted really good with my homemade jam and the sausage was very hearty. If you are looking for a “stick to your ribs breakfast” prior to a day of hiking or skiing, then this would be a great choice.
- 2 cups unbleached all -purpose flour, plus more for dusting the board
- 1/4 teaspoon baking soda
- 1 tablespoon baking powder
- 1 teaspoon saltt
- 6 tablespoons unsalted butterr, very cold
- 1 cup buttermilk (approx)
- ½ pound ground breakfast sausage.
- 2 tablespoons butter
- 3 tablespoons all purpose flour
- 3 cups cold milk, if you like it more “runny” use 4 cups of milk
- Salt and pepper to taste
- Preheat your oven to 450°F.
Combine the dry ingredients in a bowl, or in the bowl of a food processor.
Cut the butter into chunks and cut into the flour until it resembles course meal.
Add the buttermilk and mix JUST until combined. If it appears on the dry side, add a bit more buttermilk. It should be very wet.
Turn the dough out onto a floured board.Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it’s about 1/2″ thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick. Use a round cutter to cut into rounds.Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom. Do not overbake.
Note: The key to real biscuits is not in the ingredients, but in the handling of the dough.The dough must be handled as little as possible or you will have tough biscuits.You also must pat the dough out with your hands, lightly.Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit.
Note: a much faster way to make biscuits is to just “drop” them on to a greased baking sheets and to make “drop biscuits”. After you mixed everything together, you just take a medium sized spoon and place a heaping spoon full of dough on to the baking sheet. Also if you like a little bit more taste to your biscuits add pepper, paprika or even cheese and jalapenos to your biscuit dough.
- Sauté the sausage until it is cooked and has released as much of its fat as possible. Remove the sausage with a slotted spoon and do NOT drain the grease. You’ll need it to make the roux.
- You should have about 2 tablespoons 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, and enjoy.
A few points here: The perfect roux has equal amounts of fat and flour. If for some reason your sausage renders noticeably less or more than two tablespoons of fat, adjust the amount of flour accordingly. If you end up making more roux you will need more milk so have extra on hand. Make sure the roux is cooked on no more than medium heat. We do not want to burn or brown the roux, just cook out the floury taste. Four things are necessary to assure a smooth, lump-free gravy. You must constantly whisk the roux and the gravy throughout the process. You must add cold milk to the hot roux. You must incorporate the milk a little at a time. And finally, keep the heat at no more than medium. You can adjust the consistency however you like, but a thick creamy gravy is the target viscosity.