Good Gravy!
Life, like gravy, just takes a little stirring to get it all smoothed out.
Growing up I learned to cook from the best- Mama, aunts, uncles, old ranch cooks, etc. One thing they taught me was they never used a recipe. Cooking was all about sight, touch, smell and taste. I learned to measure with a dab, a pinch and a little bit more. Now for some folks, including my wife, this is tricky.
White gravy was always one of those dishes that never had a recipe. I never measured the amounts- it just called for milk, grease, flour, salt and pepper... and you just stir until it's right. Well, Shannon finally told me I had to come up with a measurable recipe for gravy. Yes dear.
Now I ain't making no promises that you won't have to alter this a little. Gravy can be a temperamental little bugger. But never give up on a batch of gravy, because it can always be brought back to life. Just do it like Mama, with love, and it'll all work out.
Watch the step by step video....
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Old Fashioned Biscuits and Gravy - Cowboy Kent Rollins
Servings
12 to 15 biscuits
Prep Time
15 Minutes
Total Time
30 Minutes
Ingredients
- 3 cups all-purpose flour plus more for sprinkling
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 1 heaping tablespoon baking powder
- 1/2 teaspoon cream of tartar
-
3/4
cup
chilled butter
thinly sliced
-
1
large egg
lightly beaten
- 1 ¼ cups buttermilk
Instructions
Preheat the oven to 350 degrees F. Lightly butter a 12 inch dutch oven, cast iron skillet or baking pan
- In a large mixing bowl combine the flour, salt, sugar, baking powder and cream of tartar.
- With a pastry cutter or fork, cut the butter into the flour mixture until the butter chunks break down slightly. You don’t want to work it to a cracker crumb consistency, but leave some larger butter flakes.
- In a small bowl combine the egg and buttermilk. Stir into the flour mixture just until combined. The dough will be a little sticky. You should be able to see the butter pieces in the dough.
- Turn the dough out onto a generously floured surface. Flour your hands and knead the dough 10 to 15 times. If the dough is still tacky, knead in a little more flour to form a soft dough.
- Pat or roll the dough out to about ¾ to 1-inch thick. Cut with a biscuit cutter.
Place the biscuits in the skillet, dutch oven or baking sheet. Bake for 10 to 15 minutes or until a light golden brown on top and bottom. Brush the tops with melted butter and serve immediately.