18 May 2012
biscuits and gravy
I could have sworn that I blogged about this, but I guess not. Anyway, way back in April I had a craving for a stick-to-your-ribs kind of breakfast. After reading a post about baby biscuits and gravy on Disgustingly Good, I entered the kitchen ready to cover the counters in flour.
His recipe uses all white whole wheat flour. I've always preferred biscuits with white flour so that they'll stay soft and tender, but what the hey, let's try something new.
The dough was easy to work with and pretty tasty on its own. (I have this thing for eating raw doughs, I don't know where I picked that up from.) The white whole wheat flour I used gave it a really nutty flavor that worked really well with the gravy.
I cut my biscuits into mini squares using the square cookie cutter set my great aunt gave me a while back. It's a nice change from the standard circular biscuit.
As you know, to make a gravy you start with a roux. This roux uses white whole wheat flour, just like the biscuits. I followed the recipe as written, except I subbed a tablespoon of butter for bacon grease, which I highly recommend doing.
Again, just like for biscuits, I prefer to use white flour in rouxs because it's flavor neutral. However, the flour gave the gravy a toasted nutty flavor that I really enjoyed. So don't shy away from using white whole wheat flour, and if you don't have it I suggest you buy some before you make this. If you need another use for it, try my coconut biscotti.
The recipe suggests using as much milk as you need to reach the consistency you desire. I may have used about 3/4 cup total, but it's been so long that I can't remember now. Eyeball it.
Once your gravy reaches the desired consistency, season with good salt and cracked black pepper.
Finally, plate up with some softly scrambled eggs and enjoy your breakfast! And in case you like to read while eating, here's this article from NYT informing us that we're making our biscuits wrong.