Biscuits and Gravy
Breakfast, lunch, or dinner, there is never a time when customers aren’t hungry for the fluffy, golden goodness of freshly cooked biscuits with gravy. This traditional recipe fills your menu out with a time-tested appetizer that’s always in demand.
Ingredients:
- Buttermilk Biscuits, baked - 8 each
- Water - 1 quart
- Classic Gourmet Chicken base - 4-5 tbs.
- Heavy cream - 1 Cup
- Sausage, cooked/crumbled - 2 Cups
- Roux, prepared - 1 Cup
- Black pepper, ground - 2 tbs.
- Onions yellow , 1/4" dice - 1 Cup
- Phase, LBA - .25 Cup
- Salt, Kosher - As needed
Preparation:
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In a large pot place the Phase. Once the Phase is hot, cook the sausage and onions until golden brown.
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Add in the water, chicken base, and the remaining of dry ingredients. Bring to a boil and add the roux to thicken. Blend well with a whip, and let simmer on low heat for 1 hour. Stir often to avoid burning. Finish the gravy with heavy cream and combine well.
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Pour completed gravy into a clean container, cool, and place in the refrigerator until needed.
