Biscuits and Chorizo Gravy
Sundays are made for eating and lazing about. Biscuits and gravy are the perfect dish because after you eat them, you don't wanna move for several hours. They're kind of a pain in the ass to make, but they're totally worth it and I've been working on ways to cut down on preparation time.
El desayuno perfecto: panecillos con salsa blanca de chorizo
One of the things that irritates me about making biscuits is that most recipes require that you cut cold butter into the dry ingredients. For that you need either a food processor or a pastry blender. I try to avoid busting out the food processor whenever possible and I didn't even know what a pastry blender looked like till I googled it. This biscuit recipe is nice b/c it avoids that problem. Another thing that I never plan on owning is a biscuit cutter. This recipe sidesteps having to roll out the dough. I just recently came up with the idea of baking them in a muffin pan so now my biscuits are easier to portion and more uniform. I can't believe it never occurred to me before. Anyway without further ado, here's the biscuit recipe.
Biscuit Ingredients:
- 5 T butter
- 2 c flour
- 3 t baking powder
- 1/2 t salt
- 1/4 c milk (it's ok if it's sour)
- 3/4 c plain yogurt
Instructions:
Melt the butter and let it cool for about 5-10 minutes. While it's cooling, mix the dry ingredients in a bowl. Add the yogurt and milk to the cooled melted butter. I usually just dump the yogurt and milk right into the pan with the butter to save a dish. Mix it until the butter has formed into little clumpies and then add it to the dry stuff. It should mix right up into a nice dough. Put heaping tablespoons of the dough into a greased muffin tin. There should be enough for 10 or 11 biscuits. Bake for about 10-12 minutes in a 400° oven.
I usually make the biscuit dough first and have them ready to pop in the oven shortly after I start on the gravy. This recipe will work fine with country-style sausage or chorizo.
Gravy Ingredients:
- 12-16 oz chorizo or country-style sausage
- 1/2 c flour
- ~4 c heated milk
- salt (and pepper if using country-style sausage) to taste
Instructions:
I found the basic recipe and the secret to great gravy here. Her main innovation is to heat the milk. It seems simple but it makes a huge difference. It's changed my life. This way you don't have to drain the sausage which is a huge pain in the ass. You just brown the sausage, add the flour, stir it for a couple of minutes, and then add the heated milk. If the milk's not heated, it won't mix right. And don't be stingy with the salt! I usually add almost a teaspoon. Keep stirring till it's all thick and creamy and ready to smother over the biscuits.
Don't plan on going anywhere for a while after eating. The food coma strikes hard and fast. If I'm feeling really decadent, I'll put a fried egg on top and sprinkle shredded cheddar over the whole delicious mess. Seriously. Try it some time.
2008-04-27 19:39:23 UTC