If there is one comfort food I love so much, but am so often disappointed by, it would be biscuits and gravy. The crimes include: Stale, flat biscuits and canned gravy that tastes like pepper and a salt lick were added in. Making big fluffy biscuits is simple and fast, and the gravy can be made while the biscuits are baking. I find the sausage provides plenty of sodium, but if you like it salty, then add away. You won’t regret making it yourself….and missing brunch.
But there is more to this recipe: Our school district, as tiny as it is, is delivering breakfast and lunch to any child in the area 5 days a week. The bus comes to deliver it, letting the boys see their driver every day. Normalcy. It’s good for them. However, they get 4 milks a day. They don’t drink a lot of milk, so it has become a goal to use recipes of mine that use a lot of milk. This used up a whole day’s worth of milk and the boys loved it. That is a win for me.
Baking Powder Biscuits
- 4 cups all-purpose flour (480 grams weighed)
- 2 Tbsp baking powder
- 2 Tbsp granulated sugar
- 2 tsp fine sea salt
- 12 Tbsp cold unsalted butter
- 2 cups dairy milk
Preheat oven to 425°.
Whisk flour, baking powder, sugar, and salt in a mixing bowl. Dice up butter, work into flour with fingers, until crumbly. Add in milk, sweep into a dough with fingers.
Sprinkle a bit of extra flour on work area, knock out dough. Sprinkle a bit of flour on top, knead the dough a few times, adding in more flour as needed. Pat out into a rectangle, about an inch thick. Cut into 6 biscuits, transfer to a large non-stick rimmed baking sheet.
Bake for 15 to 20 minutes, until turning golden on top.
Makes 6 biscuits.
- 1 package breakfast sausage*
- 1 small onion, peeled and diced
- 2 Tbsp neutral oil (avocado)
- 3 Tbsp all-purpose flour
- 2 cups dairy milk
- 2 tsp dry sage, rubbed
- ¼ tsp ground black pepper
- Green Tabasco sauce, to taste
In a large non-stick skillet over medium heat, add in the oil, onion and sausage and cook till fully done, crumbling sausage into small pieces. Shake the flour and seasonings over, cook for a couple of minutes till the flour is not raw anymore.
Slowly stir in the milk, scraping the skillet to release any golden tasties. Cook till thickened, lowering the heat to medium low, stirring often. If too thick, add up to ½ cup more milk to thin to your taste.
Split the warm biscuits and top with gravy.
*I used a 12 ounce package of fresh sausage patties. A chub of ground breakfast sausage works as well.
**If you want to serve more gravy, do ¼ cup flour and 3 cups milk.