Biscuits and Gravy

What is the perfect hangover food for you?  Personally, I am partial to a good omelette, with cottage frys.  If not that another good one is corned beef hash and eggs.  But then one of the stand outs for most people (possibly because it is such a great comfort food as well), biscuits and saw mill gravy.

My version has evolved from the traditional a bit, mostly because of what I tend to have available at my house.  The thing is, techniques are the basis for anything in cooking.  They are the skill sets you need to develop; the building blocks of doing anything well.  The point I am trying to make here is my recipe is a bit different than the norm, but it is based on classic cooking techniques.  When you learn the basics you can make the changes knowing that they will work because the foundation is there.

Biscuits and Gravy

Biscuits recipe:

2 cups All purpose flour
1Tablespoon Baking powder
1/4 teaspoon Kosher salt
1/3 cup butter
3/4 cup Milk


Sift Flour, baking powder and salt to mix together well.  Cut Butter into flour till mixed in and forming pea sized pieces.  Using a fork add milk a little at a time allowing to work into flour mixture.  When most of the loose flour has been absorbed pour out to a lightly floured work surface.  Knead about two times (or enough to bring the dough together).

Using a rolling pin press out the dough to roughly 1 inch or so.  Cut out the biscuits and place on a lightly greased sheet pan.  Cook at 450 degrees for roughly 10-12 minutes.

Saw Mill Gravy Recipe:

1 quart milk (or soy milk)
2 ounces all purpose flour
2 ounces vegetable oil
1 teaspoon salt
1/2 teaspoon pepper (to taste)
4 pieces of bacon Crumbled


In a sauce pan heat oil and flour (this is a basic roux).  For a bechamel (French White sauce the base sauce of saw mill gravy) you will need a white roux.  While cooking the roux on medium, it should be stirred often to avoid scorching.  It will be ready shortly after it comes to a boil.

Add the milk, using a whisk to ensure that it mixes evenly.  From here you can turn up the heat.  Use a rubber spatula to ensure that the thickening sauce does not stick to the bottom or sides of the pan.  When the sauce comes to a boil it has reached full thickening.  Add the salt, pepper, and bacon allowing to heat through.

Time for a pint…

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