Biscuits and Gravy

Biscuits-

• 2 cups all purpose flour

• 1 tablespoon baking powder

• 1 tablespoon sugar

• 1 teaspoon salt

• 6 tablespoons unsalted butter- freeze for 15 minutes

• 3/4 cup cold whole milk

Gravy-

• 1 roll Bob Evans Original Pork Breakfast Sausage

• 1/4 cup all purpose flour

• 2 cups whole milk

• 1/8 teaspoon garlic powder

• Salt and pepper to taste

Biscuits-

Preheat oven to 425.

Lightly grease a round cake pan. Set aside.

Freeze butter 15 minutes.

In a large bowl whisk flour, baking powder, sugar and salt together.

Use a box grater to grate butter and use your hand to incorporate into the the flour mixture.

Pour cold milk into the bowl and mix with a spatula do not over mix. Stop once dough is together.

Drop ball of dough on lightly floured surface and use your fingers to gently pat down to a 1” deep by 5” rectangle.

Fold dough in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeating this step 5-6 times but taking care to not overwork the dough.

Use your hands (do not use a rolling pin) to flatten the dough to 1" thick and lightly dust a 2 3/4" round biscuit cutter with flour. 

Making close cuts, press the biscuit cutter straight down into the dough and drop the biscuit onto your prepared cake pan.

Once you have gotten as many biscuits as possible out of the dough, gently re work the dough to get out another biscuit or two until you have at least 6 biscuits.

Bake 12-13 minutes or until tops are beginning to just turn lightly golden brown. Cut in half and serve with the gravy in the center.

Gravy-

In a large nonstick saucepan brown your sausage over medium heat. Do not drain grease.

Stir in flour and let cook for a couple minutes continuing to stir.

Pour in milk and increase heat to high. Once boiling reduce heat to medium low and let simmer until thickened- a few minutes.

Season with garlic powder, salt and pepper to taste.

This gravy recipe makes enough gravy for 12 biscuits at least