Biscuits and Gravy

When I think of the cuisine of the southern United States, I think of fantastic flavour and – perhaps more importantly –rib-sticking comfort. This is the kind of food I cook up for myself on a cold winter weekend, and is perfect whether you’re alone or you’re making it for a crowd.

My dish today is traditionally made for breakfast, but you can easily have it as a lunch or dinner. Adding veggies to the gravy bulks it up, and using andouille sausage gives the gravy a nice kick. My favourite version is still the original, which I first had many years ago thanks to Miss Kate, an old friend’s New Orleanian grandma. I treat myself to this dish once in a while when I’m yearning for some southern comfort… and the best part is that you’ll be done from start to finish in less than an hour.

Biscuit ingredients

• 2 cups all purpose flour

• 1 tbsp baking powder

• 1 tbsp sugar

• ½ tbsp garlic powder

• 1 tsp salt

• 1 tsp cracked black pepper

• ⅓ cup shortening

• 1 cup whole milk

Gravy ingredents

• 375 g breakfast sausage (or Andouille)

• ⅓ cup all purpose flour

• 3 cups whole milk

• 1 tsp garlic powder

• salt and black pepper to taste

Method

1. Preheat the oven to 425˚F.

2. In a bowl, thoroughly combine the dry biscuit ingredients.

3. Cut the shortening into the dry mix until you create a mealy texture.

4. Slowly pour in the milk, mixing until a doughball is formed.

5. On a floured surface, turn out the dough and kneed until just combined. Roll the dough out to approximately ¾” thick and cut out 3” circles. This will yield 6 – or you can make smaller ones.

6. Place the biscuits on an ungreased baking pan and bake for 15 minutes. The biscuit will have risen significantly and the tops and bottoms will be golden brown.

7. While the biscuits are in the oven, heat a skillet to medium-high heat.

8. Brown the sausage in the pan, using a wooden spoon to cut up the meat into smaller chunks.

9. Once the meat is no longer pink, pour the flour evenly throughout the pan and mix thoroughly, cooking it through and creating a roux.

10. Slowly pour in the milk, stirring throughout and making sure to scrape the bottom of the pan. Bring to a simmer until the gravy has thickened.

11. Season to taste with garlic powder, salt, and black pepper (other ideas include cayenne, paprika, or mustard).

12. Halve a biscuit and spoon generous amounts of the sausage gravy over each piece, and serve piping hot!

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