Categories: Breakfast

Ingredients

• 1 pound 6 ounces cake flour
• 1 pound 6 ounces high-gluten flour
• 10 ounces vegetable shortening
• 5 ounces sugar
• 2 1/2 ounces baking powder
• Pinch salt
• 1 quart buttermilk
• Biscuit Gravy, recipe follows
• Biscuit Gravy:
• 1 pound pork breakfast sausage, meat removed from casings
• 2 tablespoons butter
• 4 ounces high-gluten flour
• 2 quarts plus 1 cup whole milk
• 1 ounce chicken base, preferably R. L. Schreiber
• 1/2 teaspoon dried thyme
• 1/2 teaspoon black pepper

Directions

1. Preheat oven to 350 degrees F.

2. Combine cake flour and high-gluten flour in bowl of a stand mixer. Add vegetable shortening, sugar, baking powder and salt. Slowly add buttermilk and mix on low speed with a dough hook for 2 minutes.

3. Portion out 2 dozen 4-ounce biscuits. Bake until golden brown, 25 to 30 minutes. Serve hot and fresh with Gravy or as a side.

4. Biscuit Gravy:

5. Cook breakfast sausage in a large braising pan over medium heat, stirring constantly, until fully cooked, approximately 15 minutes.

6. Add butter and let melt. Add flour and cook, stirring slowly, to make a roux. Add milk and cook, continuously whisking, to thicken the gravy. Add chicken base, thyme and pepper and cook, whisking, until gravy thickens, 4 to 5 minutes. Serve as a side or over biscuits.

Email to a friend | Print this recipe | Back