GASTRONOMES' HOME RECIPES - Episode 5: BISCUITS AND GRAVY by Caroline

breakfast sausage

🥗Healthier: turkey sausage

💰Cheaper: ground pork

Turkey sausage reduces fat while maintaining flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water + powdered milk

Almond milk is lower in calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier for cooking.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: self-rising flour

Whole wheat flour adds fiber.

Chill the butter in the freezer for 10-20 minutes before beginning the recipe.

Preheat oven to 425F (220C) and line a baking sheet with parchment paper.

Combine flour, baking powder, sugar, and salt in a large bowl and mix well.

Grate the cold butter into the flour mixture and mix until it resembles coarse crumbs.

Add the cold milk and stir until just combined, being careful not to overwork the dough.

Transfer the dough to a floured surface and gently work it together, folding it over itself several times.

Flatten the dough to about 1 inch thick and cut out biscuits using a biscuit cutter.

Place the biscuits on the prepared baking sheet and bake for 12 minutes or until lightly golden brown.

For the gravy, cook the bacon in a pan over medium heat until crispy, then remove and drain on paper towels.

Add diced onion to the bacon grease and brown it.

Add the ground sausage to the pan and cook until almost fully cooked, breaking it into pieces.

Stir in the flour and desired spices, then add the milk and mix until thickened.

Crumble the cooked bacon and add it back to the gravy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens