What's Cooking: Biscuits & Gravy - WCAX.COM Local Vermont News, Weather and Sports-

What's Cooking: Biscuits & Gravy

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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.

Sausage Gravy:


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.

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