Southern Breakfast ... Cream of Tartar Biscuits & Bacon Gravy...
Growing up in Texas biscuits and gravy are a stable for breakfast. Especially on those mornings when you have a little time. Can be made with just about any breakfast meat, usually sausage, however, if you don't have any sausage on hand... our porky-friend, bacon, will do just fine...
There are two parts to this dish's recipe: Let's start with he biscuits: There is no raising time for this, so easy to create and serve. Don't reach for the store brands in the pop can... you can make these easy with ingredients you probably have on hand!
Cream of Tartar Biscuits (circa 1967) This will make about 12 biscuits, depending on the size you like 15 minutes to create (see? you can do this!) 400ºF oven for about 18 minutes ( be sure and measure your oven's actual temperature, you'd be surprised) Ingredients:
3 cups of AP flour / (12.75 oz/ 360 grams) - sift before measuring
5 teaspoons of Cream of Tartar (it is not a cream, it is an acid - can get in the baking isle of any store)
1 teaspoon of table salt (note: if you use Kosher salt it doesn't measure the same, so use plain old table salt)
5 Tablespoons of Lard or you may use Crisco™ shortening
1 to 1.5 cups of whole milk (start with 1 cup and add if the mixture is too dry)
1 Tablespoon of Butter (for brushing the tops - not in the recipe) Hardware: Baking Sheet or Pan Large bowl Pastry Blender Rolling Pin
Biscuit cutter 1. Preheat oven to 400ºF
2. Grease with Crisco™ or butter a baking sheet or pan (or you may use a silicon baking mat or parchment
3. In a large bowl, sift together the dry ingredients.
4. Add lard or Crisco™ to the mix and combine using pastry blender - should look like course crumbs
5. Stir in the milk (start with 1 cup - if too dry, then add the remaining)
6. Turn out onto floured surface
7. Flour dough lightly and roll out 1.5" thick with a floured rolling pin
8. Cut biscuits with floured cutter
9. Place on prepared baking sheet.
10. Dab each biscuit top with melted butter
11. Bake 18 minutes or until golden brown
Bacon (or Sausage) Gravy
This is such a delicious gravy, just be careful to not add too much flour or you'll end up with tons and tons!
This recipe will make about 4 servings when spread onto 2 biscuits for each person
Bacon (use the better quality bacon with more meat, thick cut) or if you use sausage, use the brand you like best - 3 strips of thick cut cut up into small pieces
1 cup whole milk
2 Tablespoons AP Flour
Salt to taste (this will depend on how much salt is in the bacon / sausage you choose) I usually salt at the end
Ground black pepper (again, to taste)
Heavy large saucepan
Brown the bacon / sausage in the saucepan and ensure it is crispy, not underdone. Slowly add the flour stirring all the while until the meat is coated and the flour appears brown.
Slowly add the milk, stirring all the while. This will thicken quite fast, so be prepared to add milk if needed. Gravy should be thick enough to stay on the biscuits without running. Remove from heat as quickly as it reaches the consistency you like. It will continue to thicken a bit from the heat. Taste it and add salt / pepper as you like, stir and serve over biscuits cut in half. Enjoy this traditional Southern breakfast! :)
Leave a comment if you love this, have ideas and especially if you take photos :)