Sunday, November 7, 2010

Wheaton Sausage Gravy & Biscuits

I will admit, normally my husband is in charge of the sausage gravy and biscuits in our household.  In college, my husband loved the cafeteria's sausage gravy so much that he and his roommates took on the mission of replicating the recipe.  Once the recipe was perfected, my husband has refused to eat any other sausage gravy with his biscuits.


This morning I awoke to falling snowflakes and a husband working diligently on his dissertation.  I decided it was time that I tackle the infamous Wheat College SG&B.  The biscuit recipe is from my  Baking Illustrated cookbook.  Delicious!
The sausage gravy is a very thick gravy, due to the entire cup of flour used to make this gravy. 

Buttermilk Biscuit Recipe:
Source: Adapted from Baking Illustrated

- 1c (5oz) unbleached all-purpose flour
- 1c (4oz) plain cake flour*
- 2 teaspoons baking powder
- 1 1/2 teaspoon baking sode
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 8 tablespoons (1 stick) cold unsalted butter, cut into cubes
- 3/4c buttermilk**
Adjust your oven rack to the middle position and heat to 450
Place all dry ingredients in a food processor fitted with a metal blade and whisk together (about 6, 1 second pulses). Distribute the butter evenly over the dry ingredients and process with twelve 1 second pulses. Remove the cover and pout the buttermilk over the dough. Process until the dough gathers into moist clumps. 
Transfer the dough to a lightly floured surface and form into a rough ball.  Do this quickly so the butter does not warm and you do not over mix. Divide the dough in quarter and cut each quarter into thirds. Shape each piece of dough into a ball and place on an un-greased cookie sheet.  Bake for 10-12 minutes (until the biscuit tops are light brown). 


*Note: If you do not have cake flour, you can use 9oz of bread flour; however, the consistency of your biscuits will not have the same flaky, delicate texture as they are when you use cake flour.  To learn more about different types of flour click here
**Note:  If you do not have buttermilk you can substitute for 3/4c + 2 tablespoons of plain yogurt; although, I personally think it tastes better with the buttermilk.
***Note:  you do not have to use a food processor for this recipe. I just find it to be much easier.  You can cut the butter into the dry ingredients either with a pastry cutter, to knives, or a large fork, just be careful not to over mix.




Wheaton College Sausage Gravy:
1 tube of hot sausage
- 1c of flour
- milk (quantity unknown)


First, brown your sausage.  Then add enough milk to almost cover the sausage in your skillet.  Add 1 cup of flour. Stir and gradually add more milk until is reaches the desired gravy consistency. 

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