Then they started pouring this white gravy all over them. I’d never heard of this before! But it looked really good. So, I joined in, and it was amazing. The best breakfast food I’d ever had.
So, for some reason, I remembered that this week, and wanted to recapture that. I decided that this weekend, I would cook a Saturday morning breakfast (Sunday morning is too hectic).
It was a little tricky working on both dishes and timing them out to be done at about the same time. I also had a little trouble with the biscuits. I need to do more of those, to get some good practice.
Mark’s Dutch Oven Biscuits and Gravy
10” Dutch Oven
15-18 coals below
12” Dutch Oven
12 coals below, 24 coals above (for 500 deg. F)
The Gravy
- ½ lb -1 lb ground breakfast sausage
- 1 medium chopped onion
- 2 ½ Tbsp flour
- ½ Cup Buttermilk
- 1 ½ Cups Milk
- A shake or two of:
- Salt
- Black pepper
- Celery salt
- Parsley
- Cinnamon
- Worcestershire sauce
The Biscuits
- 2 Cup + flour
- ½ tsp baking soda
- 2 tsp baking powder
- 2 Tbsp Shortening
- 1 Cup Buttermilk
I started out cooking the sausage in the 10” dutch oven. I also chopped up the onion and added that. While that was working, I started on the biscuits.
I mixed the dry ingredients, then added the shortening, cutting it all together with a pastry knife. Then I mixed in the Buttermilk, and continued cutting with the pastry knife. After it was well mixed, I kneaded it a bit, and then rolled it out on the floured countertop. I suspect that I worked it too much, because they didn’t “poof” up much in the oven. They tasted great, but they were more thin, and not as fluffy. I might have also rolled them too thin. The recipe said a half inch. I might have rolled it out too flat. Brendon was helping me with all this, too, which was fun.
The recipe also called for the dutch oven to be pre-heated to 500. I did light up enough coals, but I didn’t preheat the oven. I wonder if that also effected the fluffiness.
So, once the biscuits were in the oven and waiting to go on the coals, I mixed the flour into the now-browned sausage and onions in the 10” dutch oven, and then added the milk and spices. I left that on to heat up and thicken.
I put the biscuits on and under the coals, and that was, frankly, a lot of heat. I don’t think I’ve ever cooked anything at 500 before. I turned the biscuits several times, and I think I cooked them a total of about 25-30 minutes. The recipe called for 10-12 minutes, but then, I didn’t preheat the oven either.
The biscuits baked, the gravy thickened, and finally it was time to bring it all in and try it. It was delicious. I knew as I smelled all those spices in the gravy that it was going to be heavenly. I wasn’t disappointed.
The biscuits, like I said, tasted great, but were thin, and not so light. I really need to practice that.
I will try this. I love the B&G
ReplyDeleteLet me know how it all turns out!
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