Biscuits & Sausage Gravy
Amber | Sunday, April 26, 2020
I didn't take a picture, but also it doesn't look great. you know what this looks like.
Sausage Gravy
- brown 1 lb ground breakfast sausage in a skillet (cast iron if you're using a whisk, whatever if you're using a flat wooden spoon)
- add 3-4 Tbsp flour, cook for a minute or two
- add 2 cups milk (warm it in the microwave a little first), stir
- bring to a light boil, let simmer 5 minutes, stirring or whisking sometimes scraping the bottom so it doesn't scorch
I always do 4 Tbsp flour, but then it's done earlier than the biscuits and in keeping it warm it gets too thick so I have to add more milk before serving. So next time I might just cut down the flour.
the store was out of sausage and only had spicy ones left and it was so much spicier than i thought it would be.
Biscuits
I tried out a method I saw on Twitter from the LA Times where you freeze before baking which I thought was ideal, considering 1. there are only two of us and 2. I always want the ability to take one from the freezer at will. The texture from having the butter be frozen was extremely nice.
Recipe
thoughts & adjustments
- I don't think "bake off two or whatever you need" works. biscuits rise by touching one another;
i baked off 4 so all the outsides didn't rise much and I think they would've risen more overall if I did 9
- related, it has you bake on a sheet pan; do a whole batch in a cast iron or cake pan instead so the outside biscuits can rise on the side of the pan
- also because the sheet pan is so much thinner than a cast iron, and because they bake 20+ minutes since they're from frozen, i found the bottoms to be crispier than usual. it wasn't bad, but not the usual texture of a southern biscuit
- & my only other change was to pat it into a square shape and use a metal bench scraper to cut into squares instead of rounds since re-rolling dough never works out
verdict: didn't come out perfect but i will eat every biscuit ever made so whatever