BOBBY'S BICUITS AND GRAVY

This is a recipe from the show Brunch at Bobby's (Flay) with flaky buttermilk biscuits, creamy gravy and savory sausages.  We didn't have any whole milk so we substituted with 1%...the milk of choice in our house.  Very delicious and satisfying...probably not the healthiest breakfast, but worth the calories and extra downdogs (or insert your exercise of choice).

Buttermilk Biscuits



4 cups all-purpose flour, plus more to dust
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
12 tablespoons cold unsalted butter, cut into small pieces
1 1/2 cups cold buttermilk
1/2 cup heavy cream
Cream Sauce:

2 cups whole milk
2 tablespoons unsalted butter
2 tablespoons flour
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

 
Pre heat your oven to 450.  Get your flour, baking soda, baking powder and salt into the mixer and run it on low just to combine the ingredients.
 

Cut your 12 tablespoons(!) of butter into 1/4 inch squares.  Cut long ways on the stick, then roll it once, cut long ways again, then turn it horizontally and cut every quarter inch and voila!

Add the butter and run your mixer on medium high until the mixture looks like course meal.

Get your buttermilk ready and add to the mixture and run on low until just combined, get it out onto a floured surface (counter) and shape into a 10x12ish rectangle about 3/4 of an inch thick.

Using a 2 in. biscuit cutter, cut and place about 7-10 disks onto a half sheet pan lined with parchment paper.  After you cut a few out, ball it up and flatten out and cut some more...

Brush each biscuit with some milk before heading into the oven.

Time for the sausages...we used a half pound of pork breakfast sausage which made about 5 sausage patties. 

The gravy is a classic cream sauce or bechamel...start with the milk warming to scalding in a sauce pan, melt the butter over medium heat and whisk in the flour for about a minute...then add the milk to the flour butter mixture and whisk for about five minutes or so...I didn't use enough salt today, so make sure you are tasting a seasoning as needed!

The butter and flour (roux) should be golden, you don't want to actually cook the flour here, just make sure it gets integrated.

Milk should have little bubbles along the side, but not boiling!.

Sausages are about 5 minutes per side...start with some canola oil on the pan and on the flip add some more drizzling it over the sausages.

Biscuits were in for about 12 minutes...nice and golden and surprisingly flaky!

The gravy is just sauce without a little of that tasty sausage grease...keep whisking this gravy until it coats a spoon nicely.

OOOOOHHHHHHH WEEEEEEEE!  Gramaw would be darn tootin proud of these here biskits an gravy...so delicious....gravy was creamy and the biscuits although flaky, held up with the gravy and the sausage making it your choice to use fork and knife or just say the hell with it and eat it like momma intended like a wonderful breakfast sandwich.  Won't have room for lunch after this breakfast!