Recipe courtesy of Grampa's Bakery & Restaurant
Recipe courtesy of Grampa's Bakery & Restaurant
Biscuits and Gravy
- Level: Easy
- Total: 45 min
- Active: 40 min
- Yield: 2 dozen biscuits
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 477
- Total Fat
- 21 g
- Saturated Fat
- 4 g
- Carbohydrates
- 57 g
- Dietary Fiber
- 2 g
- Sugar
- 18 g
- Protein
- 13 g
- Cholesterol
- 27 mg
- Sodium
- 653 mg
- Level: Easy
- Total: 45 min
- Active: 40 min
- Yield: 2 dozen biscuits
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 477
- Total Fat
- 21 g
- Saturated Fat
- 4 g
- Carbohydrates
- 57 g
- Dietary Fiber
- 2 g
- Sugar
- 18 g
- Protein
- 13 g
- Cholesterol
- 27 mg
- Sodium
- 653 mg
Ingredients
Biscuit Gravy:
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Directions
- Preheat oven to 350 degrees F.
- 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.
- 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.
Biscuit Gravy:
- Cook breakfast sausage in a large braising pan over medium heat, stirring constantly, until fully cooked, approximately 15 minutes.
- 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.
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