- April 5th, 2012
There are more recipes for biscuits and gravy in the world than there are boob jobs in Beverly Hills. Many of them are passable, at best. Frustrated by the lack of a truly exceptional guide that takes into account all three aspects of the dish- making the sausage, coaxing it into rich, spreadable gravy, and, perhaps most important, crafting a biscuit that is at once tender but also sturdy enough to carry the sauce- I spent months developing the results you see here.
Quality of ingredients matters. When you reach the recipe section of this post, you’ll see that I am very specific in naming brands. This is not arbitrary; I tested and retested combinations of ingredients until I achieved an exact balance of flavor and texture. Change something and you’ll have a different result. As the saying goes, you can cheat, but you’ll only be cheating yourself.
The same axiom applies to technique. Good biscuits and gravy cannot be whipped up as quickly as the frothy libido of a teenager. Don’t skip steps! That being said, the morning-of process doesn’t take long if you’ve planned ahead. Finally, precision is key. Invest thy coffee coinage for a week in a good kitchen scale. The importance of weight measurements cannot be stressed enough, although I’ve given volume as well, for the truly obstinate among you. Read more