Cooking & Baking Essentials
The Profile
The Essential Guide To Breakfast Classics
A new year signals an opportunity to learn how to hone your skills in the kitchen. Breakfast specialties are some of the most simple meals to prepare but knowing the proper techniques are key to achieving the desired results. Over the next month, I’ll be sharing everything you need to know to make several of your favorite traditional breakfast specialties. Some of the recipes can be prepared ahead & served during those busy weekday mornings while others may be more fitting to make on Saturday or Sunday when you have a little additional time. The first lesson features a breakfast staple near & dear to many southerners, biscuits. Although they are irresistible when split & filled with butter & jam, they can anchor a plate as the main course when served with Sawmill Gravy. Look for my pointers on how to bake your best Buttermilk Biscuits & learn the secrets to whisking together a blend of classic southern comfort ideal for anytime of the day.
Sawmill Gravy
makes 4 to 6 servings
Buttermilk Biscuits
1 lb hot breakfast sausage
2 Tbsp butter
1/3 cup all purpose flour
2 1/2 cups whole milk
1/2 tsp kosher salt
1/8 tsp freshly ground pepper
A pinch of ground red pepper
Prepare the Buttermilk Biscuits as directed. Portion the sausage into bite sized pieces & place in the bottom of a 10-inch cast iron skillet. Cook over Medium-High heat 8 minutes stirring often until browned. Remove the sausage from the skillet & drain over paper towels. Meanwhile, capture 2 tablespoons of the sausage drippings & place back into the skillet with the butter. Cook over Medium heat until the butter melts. Sprinkle the flour over the bottom of the skillet & whisk until incorporated. Cook 30 seconds. Add 1 cup of the milk, whisking vigorously until smooth & thickened. Whisk in the remaining milk in 1/4 cup increments. Stir the sausage into the gravy & season with the salt, the black pepper & the red pepper. Serve over split Buttermilk Biscuits.
Buttermilk Biscuits
makes 8 biscuits
2 1/4 cups soft wheat all-purpose flour
1 Tbsp baking powder
3/4 tsp table salt
1/2 cup cold butter, cut into small cubes
1 cup whole buttermilk
Melted butter
Preheat the oven to 400 degrees. Whisk together the flour, the baking powder & the salt in a large mixing bowl. Cut in the butter with a pastry blender or your fingers until the mixture resembles peas. Add the buttermilk. Fold into the mixture with a rubber spatula just until the dough comes together. Do not over mix. You’re not looking for perfection & a bit crumbly is just fine. Turn the dough out onto a heavily floured surface. Knead 2 or 3 times & pat to a thickness of 1-inch. Cut the dough with a 2 3/8-inch drinking glass or cutter. Do not expect the biscuit tops to be smooth. Lumpy & a little wonky is a sign of good biscuit making. Gently reform the dough scraps & repeat. Place the biscuits into a buttered 10-inch cast iron skillet. Bake on the middle rack for 27 to 30 minutes or until lightly browned. Remove from the oven & brush with melted butter.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Prepare Sawmill Gravy
Sawmill Gravy is a milk based gravy generally prepared with the drippings captured after browning breakfast sausage. Whole milk will provide a richer flavor although you can certainly change the flavor of the recipe by adding your favorite blended sausage. Spoon the gravy over split homemade Buttermilk Biscuits.
The Technique
A cast iron skillet is the most traditional piece of equipment used to prepare the gravy. You will need a few additional tools to complete the task. Read through the recipe before getting started. Here’s what you should know.
No. 1
Portion the sausage into bite sized pieces & place in the bottom of a 10-inch cast iron skillet. Do not break the sausage up too much for a heartier dish. Cook the sausage over Medium-High heat 8 minutes stirring often until browned. Remove the sausage from the skillet & drain over paper towels. Blot well to remove as much of the grease as possible.
No. 2
Meanwhile, capture 2 tablespoons of the sausage drippings from the browning process & place it back into the cast iron skillet with the butter. Cook over Medium heat until the butter melts. Sprinkle the flour over the bottom of the skillet & whisk them together until incorporated. Cook the mixture approximately 30 seconds.
No. 3
Add 1 cup of the milk. The mixture will seize in the cast iron skillet but it will eventually become smooth. Whisk it vigorously. It will also thicken a good deal.
No. 4
Whisk in the remaining milk in 1/4 cup increments. Blend the gravy with the whisk until it is heated & becomes smooth.
No. 5
Stir the sausage into the gravy & season with the salt, the ground black pepper & the red pepper. Taste the dish to be certain the flavors are pleasing to you. Add a little additional heat if desired.
No. 6
The Sawmill Gravy should not be too thick nor too thin. It should hold a creaminess to it when ladled over biscuits & it will be a tad bit thicker than traditional turkey gravy.
No. 7
The Buttermilk Biscuits
Prepare the Buttermilk Biscuits in advance. Split them once the gravy is ready & place them onto a plate. Spoon the Sawmill Gravy over the biscuits & serve immediately.
The Tune
“Knock On Wood” Eddie Floyd
httpa://www.youtube.com/watch?v=Kceiks__PsE
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Rebecca Gordon
Be sweet.
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