Biscuits and Gravy… No Cookies Here!

biscuits
This is a Biscuit.
cookies
This is a cookie.

OK. OK. I know that we have conflict here with international language but while you may have invented English we improved upon it! First off, the word biscuit here in the States refers to dumpling sized bread with a firm golden brown crust and soft interior. A cookie is what we call your biscuits. Don’t ask me why, I never made any of this stuff up.  If you really want to know, I mean really want to know, Google it!  Now that we have all that out of the way.  Biscuits and gravy is a meal in its own.  It can be served for breakfast, lunch or supper.  I have never found anyone that doesn’t like a big hot plate of biscuits and gravy.  Talk about your comfort food.

All of this can and has been made at a camp site with the right tools and know how.  Being just a bit lazy, I prefer to bake my biscuits ahead of time and smother them with piping hot gravy at the campsite to warm them up before eating.  Biscuits will keep just like bread.  Place them in a plastic bag and seal them up and they are good for days.

The best part about biscuits is that you don’t have to be a master baker to make them.  This is all you need.

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/3 cup lard or shortening
  • 2/3 cup milk

Directions

  • Preheat oven 450F, 230C or Gas Mark 8.  Make sure the rack is in the center.
  • In a large bowl stir together flour, baking powder, and salt. Cut in lard until it resembles small peas.
  • Stirring with a fork, gently add milk to make a soft dough. With floured hands knead dough gently 4 times in bowl.
  • Put the dough on lightly floured surface. Roll or pat the dough to about 1/4″ to 1/2″ thick.
  • Cut with a floured 2″ cutter. Place the cut-out biscuits about 1″ apart on ungreased baking sheet. (I normally use a coffee cup to cut out the biscuits.)
  • Bake on a large ungreased baking sheet, until biscuits are golden brown, about 12 minutes.

I keep mentioning gravy and it just dawned on me that most of you might not know what I am talking about with this ether.  To be more descriptive I am talking about Milk Sausage Gravy.  I think you all might know it better as a Bechamel sauce or something like that.  I don’t know but that sounds way too French to me.  Who knows maybe the French did do something right with food.  We just had to fix it up a little.

sausage_gravy
Perfect Sausage Gravy

Now the gravy make over the fire in a cast iron skillet.  I start by browning a half pound of ground sausage.  I mean minced sausage (I have to remember you speak different English).  I prefer an Italian sausage but you can use any kind you like.  Once the minced sausage is good and browned take out the meat but leave the grease in the skillet.  If you do not have very much grease in your skillet because you used some of that healthy turkey so called sausage you can add bacon grease or a couple of table spoons of butter to make up for it.  Now add all purpose flour slowly while constantly stirring with a fork until you get a smooth texture.  Keep stirring so that it does not stick or lump up to much.  Once it starts turning brown slowly add milk (Still Stirring!) Add milk and stir until any lumps are gone and it is a nice and creamy.  Now add your sausage back into the skillet and salt and pepper to taste.  I like the fresh cracked black pepper in this.  That don’t make me French or anything, does it?  Anyway.  Let it simmer until it thickens then pull it off the heat.  If it gets too thick just add a touch more milk.  And POOF! you have done it… you made good old fashioned milk sausage gravy!

Biscuts_Gravy
Now don’t this look good!

Now take two of those homemade biscuits and split them in half and lay them on a plate and smoother them with the sausage gravy.  Dig in!

 

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