Biscuits and sauces are a celebration meal in our family. We made this recipe for a birthday breakfast, when friends came to stay, and even on Christmas morning. I am very happy to finally share with you something that is a big part of the food culture in my home.
Biscuits and gravy are a staple food in the Hoosier diet and I have eaten, made, and loved since I was a child. Since I have moved west, I have found that many people don’t succeed and in fact, they seem a little intimidated by the recipe. I’m here to tell you that biscuits and sauces are one of the simplest dishes to put together.
I give tips to make biscuits look perfect.
- For soft and flaky biscuits, chill the fat (butter, margarine, or vegetable). Cut the fat into the dry ingredients until the particles are the size of small peas.
- Over-handling causes hard biscuits. Do not roll the mixture again.
- Always bake the biscuits on the pan without sides. The heat will circulate more evenly than the pan with the sides. Bake 12 to 15 minutes or until golden brown. Remove from the oven and immediately remove from the pan.
- Cut or cut biscuits in half and top with hot Milk Sauce. Serve warm
Unbeatable Gravy Recipes For Biscuits
- 1 tablespoon baking powder
- 6 tablespoons chilled vegetable shortening
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2/3 cup whole milk
- Milk Gravy see recipe below
- Preheat oven to 450 degrees F.
- In a large bowl, sift together flour, salt, and baking powder. With a pastry blender or two knives, cut in vegetable shortening until particles are the size of small peas; make a well in the center. Sprinkle in milk, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry dough almost cleans side of bowl (1 to 2 teaspoons additional milk can be added if necessary). NOTE: You want the ingredients to barely bind or stick together.
- On a lightly flour surface, knead dough gently about 20 times. Gently roll dough to 1/2-inch thickness. Cut with a floured 2-inch biscuit cutter or a drinking glass. Place biscuits onto an ungreased baking sheet. Place close together for soft-sided biscuits or 1-inch apart for crisp-sided ones.