Saturday, September 30, 2017

Saturday Eats - Crazy for Gravy!

 What are you doing in there Mom?  There's bowls and stuff out.
This must be Saturday if it was Sunday you'd be eating a bowl of that cereal that tastes like packing pellets so you can make it to the early church service.

OH!  SNAUSAGES!!!

Mom's making Dad biscuits and gravy since he took a day off from work yesterday and worked all afternoon putting new glass in the sun porch storm windows.  He's pretty handy at stuff like that like when he spent a day in the basement last winter building a humidifier system into the furnace.  You see,  Mom shuffled across the carpet in her slippers and then touched something metal which resulted in a very loud pop and some HBO words and Dad was sent to Menards. With a 100-year-old house, there's ALWAYS something to keep Dad busy.  So Mom make's sure he is well fed.
I know I won't get any gravy cuz it has salt in it but I WILL get a SNAUSAGE?
These are made with White Lily flour which is made out of soft wheat, not the hard winter wheat you find in most store brand flours.  Many stores carry it all over the country and it makes THE best tall, fluffy biscuits.
MMMM, big chunks of snausage just like Dad likes, not that Snausage dust he had on the restaurant biscuits and gravy he got on the road.  And the gravy is nice and thick, flavored with salt, pepper, red pepper, and nutmeg.

Dad rated it “Best Ever Biscuits and Gravy!”,  I was observed sitting by the kitchen door, drooling on the floor.  Serves 3-4
I kneel before your fluffiness, oh biscuit.

2 cups White Lily brand flour – sifted (this makes the softest tallest biscuits as it’s made with soft wheat, not hard winter wheat)
3 and 1/2 tsp baking powder
1/2 teaspoon salt
½ teaspoon cream of tartar
1 tablespoon honey
1/2 cup cold butter cut into ½ inch cubes
2/3 cup milk to which you’ve added 1 tsp lemon juice and let sit (or use buttermilk)

Preheat oven to 450F

Place dry ingredients in a food processor and pulse to combine.

Add butter and pulse til the butter is the size of peas (if you don’t have a processor, mix dry ingredients by hand and cut in butter with a knife and fork).

Put into large mixing bowl and add the milk and honey and stir until it comes together.

Place on a lightly floured surface and knead several times to work the gluten.  Do not overwork,

Pat the dough by hand to be 3/4 to an inch high.

Cut with biscuit cutter, forming a biscuit out of any scraps.  Bake 10 – 12 minutes -until golden brown.

If making for other than gravy – brush tops with melted butter as they come out of oven.
Gravy

Before biscuits go into oven cook up sausage, then start the gravy when biscuits go in

Cook 1/2 package Oberweis Pork Sausages (or 1/2 pound of your favorite meaty or veggie "sausage") in 2 Tablespoons unsalted butter (seriously, the Oberweis Sausages are the bomb if you live in the Midwest and can find them).

Remove sausages when cooked and cut into 1/3 inch pieces
In drippings on medium, whisk in

1/3 cup flour
3 shakes salt (from salt shaker)
6 shakes pepper
2 shakes crushed red pepper
pinch of nutmeg

Whisk until flour is incorporated and it’s very light brown and slightly nutty in aroma (about 3 minutes)

Lower heat and whisk in (about half a cup at a time)

2 and 1/2 cups milk (I used low-fat)

Raise heat back to medium/medium-high and\whisk constantly (it should be slightly bubbling) until thickened, about 8-10 minutes.  Stir in sausages and let heat through a minute.  Serve over biscuits.
"Snausage?  For ME?!"

7 comments:

  1. Abby, we read that recipe as serving 3-4!!! What happened? We only counted your Dad eating them.....

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  2. Biscuits and gravy are one of my favorite meals - It's a perfect rib-sticking-meal that I love anytime! THANKS for the recipe for gravy, I'll admit to not being that good at it, but my biscuits are pretty darn good...I've had a lot of practice! :-)

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    Replies
    1. I have NOT been able to find the White Lily flour in Chicago but I can order it through Amazon. You are right about the practice. My Dad gets the biscuits from Schwans - he loves them and can just have his nurses aid bake 1 or 2.

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Welcome to The Book of Barkley. This blog was created for more memories of Barkley as well as updates on Abby the Senior rescue Lab,who we adopted in 2014.

Stop in and say hello. 100% of book sales are donated to animal rescue organizations across the U.S. and Canada and Search Dog Foundation. If you have a non-profit animal organization and would like autographed copies of any of my three books for auction fundraisers or a blog post featuring your organization please contact me at cliodna58@gmail.com