Earlier this week I received a phone call from my little brother. He had checked out my food blog and wanted me to post my biscuits and gravy recipe. Living in Athens, Georgia for a year really turned me on to Southern cuisine. The Grit is one of my favorite restaurants in the world. I think the world would a way better place if every town had a comparable restaurant. You can get a large, delicious meal for a great price and it also happens to be vegetarian. I am so glad to have their down-home recipes to re-create for friends and family. Biscuits are a staple food on Sunday mornings in my household. These recipes are not “healthified” but they satisfy your taste buds and soul.
To give credit where credit is due, I am not generally the biscuit maker in my household. Many thanks go to Boucci for countless mornings of wonderful golden flaky biscuits. My little brother used to visit us frequently on weekends when he lived in Michigan. It is through those weekend mornings that he to became a fan of these gems. Now living in sunny Florida, he made a kayak this summer and has been doing a lot of paddling and camping on islands with his buddies. He also goes to a number of music festivals throughout the year where food is crazy expensive and not always that stellar. He has plans to bake biscuits prior to his weekend adventures and whip them out in the mornings. I’m sure his buddies will be highly impressed with his new skills! Here’s to fueling the fun little bro! (Picture below is of my bro jumping out of a kayak).
Boucci’s Biscuits (Makes about 1 dozen)
2 cups all purpose flour plus a little extra for flouring surfaces (We prefer King Arthur Organic)
1/4 teaspoon baking soda
4 teaspoons baking powder
3/4 teaspoon salt
4 Tablespoons cold butter
1 cup of Buttermilk
Preheat oven to 450 degrees
Mix all dry ingredients in a big bowl. Wash your hands well and use your fingers to rub the butter into the dry ingredients. It should look like crumbs. Do this pretty quickly so the cold butter doesn’t warm up. Make a well in the center of your crumbs and pour in buttermilk. Stir with a spoon until combined and it looks very sticky.
Put flour on your hands and on a smooth surface. Put dough onto the floured surface and sprinkle the top of it with flour. Pat into an oval-ish shape. Gently fold the dough in half until it comes together as a cohesive lump. Don’t work with it more than necessary. Press dough into about 1 inch of thickness. Use a biscuit cutter (we use 2 inch) or a mason jar top works in a pinch. Put biscuits on a baking sheet w/ edges touching. Left over scrap dough can be reformed and cut. These scrap biscuits won’t be as lovely or rise as well.
Bake about 15-20 minutes until nicely browned.
Grit’s White “Sausage” Gravy
1 stick plus 1 Tablespoon butter
8 veggie sausage links such as Morningstar Farms frozen
1/2 cup all purpose flour
4 cups whole milk
2 Tablespoons Worcestershire sauce (if inclined, vegetarian sauces are available at health food stores)
1 1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground sage
1/2 teaspoon dried rosemary
Melt 1 tablespoon butter in a skillet and add frozen veggie links. Fry until thawed. Remove from skillet and chop into small pieces. Return to skillet and fry until well done, set aside.
In a saucepan, melt stick of butter, stir in flour and heat until mixture bubbles. BE CAREFUL not to burn the butter. Maintain bubbling, stirring well and constantly for about 4 minutes. Use no more heat than necessary. Gradually add milk 1 cup at a time while stirring vigorously. Allow mixture to thicken between additions. Add Worcestershire sauce and spices with the last addition. Adjust heat as necessary to thicken roux. Add sausage crumbles stirring 2 minutes over heat until well blended. Remove from heat and allow to sit for 5 -10 minutes before serving. Milk may be added to thin the gravy.