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biscuit and gravy
Oct. 7th, 2011 12:41 pmI live in California. It's just next to impossible to get anything with gravy on it without going to a chain restaurant.
So today when I was craving biscuits and gravy, I came home and made some. You can't get it in any restaurant. Even the "southern" ones which have biscuits do not sell the gravy.
However, it is a gigantic pain to make a batch of biscuits because they like being baked in a really hot oven. Getting the oven to 450 takes longer than I'm willing to wait, plus then the biscuits need to cook. And they're not anywhere nearly as good leftover and reheated the next day. So I needed a way to make just enough biscuits for me.
I used butter, yogurt, salt, pepper, baking soda, baking powder, flour... and I mixed up a thinner than usual biscuit batter. This I spread on a pre-heated pancake griddle (iron) and covered with a domed pot lid. It required some attention to make sure I flipped it before it burned, but there was enough butter in the dough to keep it from sticking and to crisp it up.
The sausage gravy is the standard kind. Cook sausage, add flour, salt, pepper, spices to the grease to make an in-pan roux. Add milk and water and stir vigorously until lumps are dissolved and gravy is proper consistency. Then ladle over biscuit.
I will definitely be doing this again.
So today when I was craving biscuits and gravy, I came home and made some. You can't get it in any restaurant. Even the "southern" ones which have biscuits do not sell the gravy.
However, it is a gigantic pain to make a batch of biscuits because they like being baked in a really hot oven. Getting the oven to 450 takes longer than I'm willing to wait, plus then the biscuits need to cook. And they're not anywhere nearly as good leftover and reheated the next day. So I needed a way to make just enough biscuits for me.
I used butter, yogurt, salt, pepper, baking soda, baking powder, flour... and I mixed up a thinner than usual biscuit batter. This I spread on a pre-heated pancake griddle (iron) and covered with a domed pot lid. It required some attention to make sure I flipped it before it burned, but there was enough butter in the dough to keep it from sticking and to crisp it up.
The sausage gravy is the standard kind. Cook sausage, add flour, salt, pepper, spices to the grease to make an in-pan roux. Add milk and water and stir vigorously until lumps are dissolved and gravy is proper consistency. Then ladle over biscuit.
I will definitely be doing this again.
