Ever since I can remember my dad made the BEST biscuits and gravy every Sunday morning before we left for church. I was about eight years old when I learned to make them and they still taste the same as they did back then (and they are super easy to make). Since dad is no longer here to make them, it is a tradition I am so thankful I get to share with my kids.
What you”ll need:
Pioneer or Bisquick baking mix (I prefer Pioneer)
1 egg
Milk
Dash of oil
A mason jar or rolling pin (I’m partial to the mason jar but anything round will do)
Start by making the biscuits as the box instructs and preheat the oven to the proper temperature (this will vary depending on which mix you use).
Next, add 1 egg and about a tablespoon of oil into the mixture and stir until dough forms.
This is the fun part — then you will need to clear a space on the counter to roll out the dough. Sprinkle a good amount of flour on the counter so the dough doesn’t stick. Then dump the dough onto the counter. Wet the mason jar and roll it in the flour so the dough doesn’t stick to the jar either (the dough will be very sticky at this point, that’s ok! If you have a hard time with the dough sticking to the spoon etc., don’t be afraid to sprinkle flour on it!).
Next gently knead the dough into the flour until the dough loses the majority, but not all of its sticky texture (sticky ensures the biscuits will be moist).
Use the mason jar to roll out the dough, I like to make my biscuits fairly thick so I roll it down to a little over an inch. If you are using a mason jar, use the open end to cut the biscuits.
Place biscuits on a lightly buttered cookie sheet and bake for about 6-10 minutes depending on mix used and the thickness of the biscuits. In other words, check them frequently! You want them to be golden brown on top but not crispy. If you made the biscuits thicker, you may have to turn down the heat to 325 or so and cook longer to ensure the middle gets done but the tops don’t burn.
When the biscuits are done I like to slightly half them with a butter knife to make sure the inside is done. I also put a sliver of butter between the two halves while they’re hot. That way when your family/guests bite into one it will be buttery, plus buttered biscuits are always better paired with gravy.
The Gravy — I have found that the easiest way to make gravy is to melt your butter and bacon/sausage grease in the pan first. If you are making sausage gravy, prepare sausage as instructed on the package, crumble and remove from skillet, set aside. You want to keep the grease from the sausage in the pan as this will be the base for the gravy. You can also add bacon grease if by chance you are using turkey sausage and there is not a lot to work with.
Start by melting about a half stick of butter in a skillet over medium heat, also add a good lump of bacon grease. When that’s melted, add about 1/4 cup of all-purpose flour and stir until it makes a paste.
Then slowly whisk in about 1/2 cup heavy whipping cream until mixture is smooth.
Add regular milk as needed. Depending on how much gravy you’re making, the amounts may change and as you know, I don’t usually measure anything, just pour and pray! This also applies to adding more flour for added thickness, just make sure that you combine the flour with cold water elsewhere, stir and then add to avoid lumps. I do this in a mason jar.. naturally.
Wisk gravy on medium-low heat until it reaches desired thickness. Add sausage if so desired.
Serve over Daddy’s Famous Sunday Morning biscuits — Enjoy 🙂
Webster's World 