Bitches Baking: Biscuits & Gravy

I’m never exactly certain when I’ll want to blog about a recipe — because I love food, and I basically want to tell you about it as often as I want to tell you what writing projects I’m working on. The end result is that I take a lot of pictures of food with my phone, cursing myself for not bringing my actual camera with me to my boyfriend’s apartment.

This weekend I decided to make biscuits and gravy, a challenge because a) I’ve never really been a gravy eater (see previous BB post, re: irrational food anxiety) and b) my early efforts with biscuits in my 20’s never ended well. However, I love biscuits and gravy.

Both the recipes I used came from Ree Drummond — I didn’t realize that’s the Pioneer Woman’s name until I went to find the recipes to link for this post, but now that I know this, oh. No wonder both recipes were awesome. I’ve yet to meet a PW recipe that didn’t remind me that I love food.

Biscuits and Gravy
The biscuits and gravy, awaiting the beautiful moment when they become one.

Biscuits and Gravy

So, I used this drop biscuit recipe and this sausage gravy recipe, both courtesy of Ree Drummond via the Food Network website. I halved both recipes because there are only two of us most mornings (and even if my son had been home, there’s basically zero chance he would have eaten biscuits and gravy). We still had leftovers. I used 2% milk, and can’t imagine there was any significant difference versus if I’d used whole milk as called for in the recipe.

Our gravy included maple sausage, and it was delicious. I’d never made gravy before, but I get the basic concept of a flour/fat/liquid sauce. It wasn’t exactly rocket science. I put too much pepper in on accident (I’d forgotten to write down the halved amount of pepper, and put in the whole 2 tsp) and it still turned out pretty great.

Also, the two times I made these biscuits, I did not use as much milk as the recipe called for. Because I’d had such spotty luck with biscuits in the past, I took the “do not overmix” warning seriously and stopped the second the dough came together at all — the second time, I didn’t even bother measuring out the milk. The dough was very very sticky, the biscuits crumbly, and I have zero complaints. I will make these biscuits forever. I will live in piles of them. I will smother them in gravy and feel nothing but joy.

I was going to write more about food panic and how it’s challenging to balance conscious consumption with simple enjoyment of food —  but you know, how about we just bask in how you should totally make these biscuits and gravy.

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