Biscuits and gravy is a classic comfort food
combination, but often overlooked.
Lindsey Joy Smith, The Chipper Chef, shares her
favorite biscuits and gravy recipe.
2 cups Flour
2 tablespoons Sugar
1 pinch salt
1 tablespoon Baking Powder
½ cup butter, cold
½ cup buttermilk
1 lb ground sausage
1/4 c butter
1/4 c flour
2 cups milk
1/3 c buttermilk
Preheat oven to 425º. Sift all the dry ingredients together
in a large bowl. Using a cheese grater, grate the chilled
butter into the dry ingredients. Beat the eggs in a small
bowl, then add the milk to the eggs. Stir wet ingredients
into the dry ingredients with a good dose of love and
humor. Pat out onto a well-floured board and form a
rectangle about 1 ½ inches thick. Using a pizza cutter,
cut into squares (12) and place on a baking sheet lined
with parchment paper. Blow a kiss into the oven for absent
loved ones, and place the biscuits inside to cook. Think
nice thoughts for 12 minutes and then the biscuits will be
ready to enjoy!
While the biscuits are baking, heat a large pan over medium
heat. Brown the sausage in the pan, breaking it into small
bits. Remove the sausage with a slotted spoon onto a paper
towel lined plate. Add the butter to the rendered sausage
fat. Once the butter is melted, stir in the flour and cook
for about a minute. Slowly whisk in the milk and
buttermilk. Allow to simmer for a few minutes to thicken.
Season to taste with salt and pepper. Add the browned
sausage to the gravy. Serve over the biscuits, toast, or
eat the gravy as soup (yes, it’s that tasty!)
My friend Shawna Sabey got this biscuit recipe from a bed
and breakfast in Dreemskerry, Britain. If I ever lost it,
I would willingly fly across the Atlantic to retrieve it,
these biscuits are worth the airfare.
For more amazing recipes, and to sign up for a Chipper Chef
cooking class, go to thechipperchef.com.