Southerners may hold the title on the best biscuits and gravy. Cracker Barrel roadside restaurants were famous for buttermilk biscuits ‘n gravy with sausage – before they added multigrain pancakes to their menu.
The New York Times has a recipe for biscuits and sausage gravy that’s worth a try.
- 2 cups all-purpose flour
- 2 tablespoons baking powder
- 1 scant tablespoon sugar
- 1 teaspoon salt
- 5 tablespoons cold unsalted butter
- 1 cup whole milk
Preheat oven to 425. Sift together the flour, baking powder, sugar, and salt. Cut butter into pats and add to flour, then pulse 5 or 6 times in a food processor until mixture resembles rough crumbs. (Or cut butter into flour with fork or pastry cutter(. Add milk and stir with fork until it forms a rough ball.
Turn the dough out onto a well-floured surface, and pat down into a rough rectangle, about an inch thick. Fold it over and gently pat it down again. Repeat. Cover the dough loosely with a kitchen towel and allow it to rest for 30 minutes.
Gently pat out the dough some more, so that the rectangle is roughly 1 inches by 6 inches. Cut dough into biscuits using a floured glass or biscuit cutter. Do not twist cutter when cutting; this crimps the edges of the biscuit and impedes its rise.
Place biscuits on a cookie sheet and bake until golden brown, about 10-15 minutes.
- 1 pound bulk pork breakfast sausage
- 1/4 cup all-purpose flour
- 1 teaspoon freshly ground black pepper
- 2 1/2 cups whole milk
- salt, ground sage, ground fennel and ground red pepper to taste
Heat and cook sausage until loose and no longer pink, breaking it up with a wooden spoon – about 10 minutes. Adjust seasonings – add sage and fennel.
Sprinkle the flour and pepper over the sausage, stirring constantly, until flour is absorbed by the fat – 5 minutes. Slowly stir in the milk and cook at a bare simmer until the gravy gets thick and the roux covers the back of a spoon. If it’s to thick, add more milk and stir. Check seasonings, and serve over split hot biscuits.
Pineapple Upside Down Cake
My mother made this in her electric fry pan; I remember drinking the maraschino cherry juice after she used all the cherries.
- 6 tbsp shortening
- 1 cup sugar
- 2 eggs
- 2 ¼ cups sifted flour
- ¾ tsp salt
- 3 tsp baking powder
- ¾ cup milk
- 4 tbsp butter
- ¾ cup brown sugar
- 1 can sliced pineapple and maraschino cherries – drained
Blend shortening with sugar and egg until creamy. Add sifted dry ingredients alternately with milk or fruit juice and mix well.
Preheat electric fry pan at 250 until light blacks out. Melt 4 tablespoons butter in the pan. Add ¾ cup brown sugar and blend, spreading evenly at the bottom of pan. Arrange pineapple slices with cherries in center of each on bottom of the pan. Pour batter carefully over the fruit. Cover and cook for 30 to 35 minutes. Cool and invert onto a plate.