Chef Mark Molinaro from NECI and students Devon Dror and Guy Scheibner are here with a breakfast comfort dish: biscuits and gravy.
2 cups all-purpose flour
1 teaspoons sugar
1 tablespoon baking powder
1 teaspoon salt
7 tablespoons butter, cubed
3/4 cup milk
In a large bowl combine flour, sugar, baking powder and salt together. Cut butter into mixture until it looks like cornmeal.
Make a well with flour mixture and slowly add milk into the middle. Knead dough with your fingers and add milk when necessary. Roll out dough onto a floured surface and roll out to desired thickness. Cut with small biscuit cutter.
1 lb sausage, 6 tablespoons flour, 4 cups milk, to taste salt and pepper
Method Crumble uncooked breakfast sausage in a heavy skillet and brown. Singer flour into cooked sausage and mix with the fat remaining in the pan.
Cook 5-7 minutes to remove any raw flour taste. Slowly add milk and stir as the gravy starts to thicken. Add salt and black pepper to taste.
PO Box 4508