Biscuits and Gravy

Biscuits and Gravy

10036

Source (biscuits): Mel. 19 May 2011. The Best Drop Biscuits.  Mel's Kitchen Cafe. Reprinted from The America's Test Kitchen. 
Source (gravy): Irma S. Rombauer. The Joy of Cooking. 2006. Pg. 547

Ingredients:
Biscuits

2 cups (10 ounces) all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon sugar
¾ teaspoon salt
1 cup buttermilk, chilled (or 1 cup milk with 1 tablespoon of vinegar or lemon juice)
8 tablespoons butter, melted and slightly cooled

Gravy

8 ounces sausage

2 tablespoons butter

2 tablespoons flour

2 cups milk

1/2 teaspoon salt

1 teaspoon pepper

2 dashes hot pepper sauce

Preparation:

Heat oven to 475 degrees F. Line a rimmed baking sheet with parchment or a silpat liner.

In a large bowl, whisk together the dry ingredients for the biscuits.  In a 2-cup liquid measure, stir together the chilled buttermilk and melted butter until the butter forms small clumps. If you do not have buttermilk, you can make your own by combining 1 cup milk and 1 tablespoon lemon juice or vinegar and let sit for 5 minutes  Stir the buttermilk mixture into the flour mixture with a rubber spatula just until the ingredients are incorporated and the mixture slightly pulls away from the edges of the bowl.

Using a greased ¼-cup measure, scoop out mounds of the dough and drop them onto the prepared baking sheet, spacing about 1 ½ inches apart. Bake the biscuits until the tops are golden brown and crisp, 12 to 14 minutes. 

In a large skillet brown the sausage, breaking up the meat as it cooks. Using a slotted spoon remove the sausage to a paper towel lined plate. Pour off all but 2 tablespoons of the drippings from the pan. If necessary, add enough butter to make 2 tablespoons of fat.  Stir in 2 tablespoons of flour and whisk until the roux is combined and smooth. Stirring constantly add 2 cups of milk. Simmer whisking dor 5 minutes, or until thickened. Season with salt, pepper, and hot sauce to taste.