Biscuits and Gravy
This is one of those recipes that I rarely recommend someone try if they are new to cooking. It is not that the recipe is particularly difficult. Its in fact one of the easier things to make. Anyone who DOES know how to make this recipe will likely not look at a recipe at all. They will likely know each step is done when "it looks right".
This recipe is more like learning to swim, and some things in life (much like swimming) can't be fully understood by reading alone. You just have to get out there (dive in) and practice. If you accept that you may not get it right the first time, and your willing to keep trying, you'll do fine.
- Preheat oven to 425˚.
- In a medium bowl, whisk together flour, sugar, baking powder and salt.
- Add 1 1/4 cups of cream and stir with a wooden spoon until the dough forms, about 30 seconds.
- Transfer the dough to the countertop, leaving all dry, floury bits behind in the bowl.
- In 1 tablespoon increments, add up to 1/4 cup cream to the dry bits in the bowl, mixing with a wooden spoon after each addition, until moistened.
- Add these moistened bits to the rest of the dough and knead by hand just until smooth, about 30 seconds.
- On a lightly floured work surface, pat the dough into a 3/4-inch thick circle.
- Cut into 8 wedges.
- Place biscuits on a non-stick baking sheet and bake until golden brown, about 15 minutes.
- Serve immediately.
- Bake biscuits according to the Cream Biscuits recipe.
- Saute the sausage until it's cooked and has released as much of its fat as possible.
- Remove the sausage with a slotted spoon and set aside.
- You should have about 2 tablespoons of grease left over.
- Add the butter and melt it.
- Add the flour a little at a time over medium heat, constantly whisking.
- Cook for about 2-3 minutes.
- 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.
- Split biscuits and pour gravy over the top to serve.
- The perfect roux has equal amounts of fat and flour. If your sausage renders noticeably less or more than 2 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. Do not burn or brown the roux, just cook out the floury taste.
- In order to make a smooth, lump-free gravy, you must be constantly whisking the roux and gravy throughout the process.