Our Version of Biscuits and Gravy

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Our Version of Biscuits and Gravy . It’s one of our most indulgent breakfasts, not for the faint of heart (literally). So good, you’ll want to have the family over to eat. You won’t need lunch after this recipe. I’m usually good until dinnertime, because it’s so rich and filling. For a much more forgiving biscuit recipe, check Nathalie Dupree’s Two Ingredient Biscuit Recipe HERE.

We also have a flaky yogurt biscuit recipe HERE.

Ingredients – Our Version of Biscuits and Gravy

1 3/4 cups flour
1 tsp sea salt
2 1/2 tsp baking powder
1/3 cup lard, very cold
1 cup milk
1/4 cup melted butter

Method – biscuits

Preheat oven to 450 degrees F. Put dry ingredients in a food processor and buzz for ten seconds. Add lard and buzz until the mix resembles small peas. Put mixture in a mixing bowl and stir in milk with a wooden spoon until just incorporated. Put mixture on a cutting board dusted with flour. Dust the top of the mixture. Cut with a sharp knife into four large biscuits. Brush with butter. Bake for 30-40 minutes or until done. Remove from the oven. Brush with butter again. Serve with sausage gravy (see below).

Ingredients – sausage gravy

2 TB butter
1 large, mild Italian sausage, casing removed
2 TB flour
1/4 cup beef stock
pinch of thyme
pinch of sea salt
1/4 tsp Exotic Peppercorn Blend
1/3 cup half and half

Method – sausage gravy

In a large frying pan, melt the butter over medium high heat. Add the sausage and break it up well (or buzz in the processor first) . When it is well-browned, add the flour and stir to make a roux. Let it cook for a minute and stir in the stock and spices. When it thickens add the half and half. Check for consistency and seasoning. Serve over biscuits.

About Elizabeth Dougherty

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on FoodNationRadio.com and on stations around the country.

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