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Breakfast

Biscuits and Gravy

Vegetarian | Yields 6 biscuits | Serves 2–3 | Sources: [1, 2]

Prep overnight if possible (15mins prep), or give an hour for the ingredients to chill in the fridge; assembly/mixing takes about 20 mins, then baking takes 12 mins in the oven (you can easily make the gravy as the biscuits are in the oven).

Two or three biscuits form a meal for one, especially if you have some fruit or sausage with it.

Procedure

Preparation

The reason we are prepping our ingredients and putting them in the fridge is that we need our butter to remain as cold as possible right up until we put everything into the oven. This way, the butter will melt while baking, and leave light, fluffy air pockets. This is a tactic used when making scones and certain other baked goods.

In addition, it's best to measure out ingredients by weight when baking, since baking is a bit of a precise art, and different people level off/pack measuring cups differently.

1. Weigh out 85g of butter, and dice it into cubes approximately 1cm across. Store it in the fridge.
2. Measure out and mix thoroughly 250g (2 cups) all-purpose flour, 2 tsp baking powder, 1 tbsp sugar, and 1 tsp salt. Store in the fridge.
3. Leave at least one hour in the fridge, or overnight.

Forty Minutes Before You Dine

1. Preheat oven to 425F and line a cookie sheet with nonstick parchment paper (Personally, I use a reusable baking mat called Silpat). Set aside.
2. Remove the butter and your flour mixture from the fridge. Cut the butter into your flour mixture. I use my hands, but you can also use a pastry cutter or a food processor. This involves "cutting" the pieces of butter into smaller pieces or flakes until there are no significant chunks left.
3. Add 3/4 cup milk, and stir with a spatula or wooden spoon until combined (don't over-work the mixture).
4. Transfer your biscuit dough to a well-floured surface and use your hands to gently work the dough together. If the dough is too sticky, add flour until it is manageable.
5. Once the dough is cohesive, flatten it into a rectangle and then fold in half over itself. Then rotate the dough 90 degrees and flatten it again into a rectangle, and fold it over again. Repeat this step 5 or 6 times; the goal is to create layers in your biscuits.
6. Use your hands (not a roller) to flatten the dough to about 1/2 to 1 inch thick (somewhere about 3/4"). Lightly dust a round 2 3/4" biscuit cutter with flour.
7. Making close cuts, press the biscuit cutter straight down into the dough and drop the biscuit onto your prepared baking sheet.
8. When you have gotten as many biscuits out of the dough as possible, gently rework the dough to get another biscuit or two. You might not get as nice layers out of these unless you do the whole rolling out and folding again.
9. (Optional) You can gently wash the tops of the biscuits with an egg wash.
10. Bake at 425F for 12 minutes or until tops are just beginning to turn golden brown.

The White Gravy

1. Melt 4 tbsp butter in a medium saucepan over medium-low heat. Add 1/4 cup all-purpose flour and whisk continuously until the mixture has a toasty aroma and becomes a deep golden hue, 3–5 minutes. (This is called a "roux". It will thin out a bit as you cook).
2. Whisking constantly, slowly add 2 cups of milk, 1/2 cup at a time. The mixture will seize up at first. Don't worry, just keep slowly adding the milk and whisking constantly – it will become smooth and creamy. Add 1/2 tsp salt and 1/4 tsp black pepper (or follow your heart) and whisk to combine.
3. Continue to whisk and cook until the gravy is thickened to your desired consistency, 3–5 mins. It should fall in a thick stream from a spoon, but not clump. Taste and season with more salt and pepper as needed.

Serve biscuits hot with butter and the white gravy.

Lunch/Dinner

Treats

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