Combine all dry ingredients in a large bowl. Biscuits and gravy bake the cream and mix until just combined. Dump the dough out onto a lightly floured surface.
Using a floured biscuit cutter, cut out biscuits. Place the cut biscuits on a parchment-lined baking sheet and bake for 15-20 minutes or until golden brown. Once the biscuits have come out of the oven, brush them with melted butter and finishing salt. Allow to cool slightly before serving.
In a large skillet, add the sausage meat and cook over medium-high heat until completely browned. Be sure to break up any large chunks with a wooden spatula or a potato masher. Add butter and allow it to melt and combine with the rendered pork fat. If there is less than 1 tablespoon of rendered pork fat, add an additional tablespoon of butter.
Add the flour and stir to combine with a wooden spatula. Once the flour and fat has combined to form a roux, cook for an additional minute to cook the raw flour. Slowly add milk in multiple additions, making sure each addition has been fully incorporated before adding the next. Continue cooking the mixture over medium-low heat until thickened, about 2-3 minutes. Season with salt and pepper to taste.
Place meat-grinding tools in the freezer for 30 minute to 1 hour before using. Cube pork butt, removing any pieces of pure fat. Likewise, cut the bacon into 1 inch square and combine both meats. Transfer the meats to a rimmed baking sheet lined with parchment paper and place in the freezer to firm up before grinding.
Make sure not to overcrowd the sheet tray, use two if necessary. Using the largest grinder setting or slide, grind the chilled meat. Add chopped herbs, red pepper flakes, nutmeg, garlic powder, brown sugar, and salt. Using your hands, gently fold the meat together a few times to improve the texture.
Refrigerate or freeze until ready to cook. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Grate the frozen butter sticks into the bowl and fold to combine. Mix until a very loose dough forms, then turn the dough out onto a heavy floured work surface. Using a bench scraper, fold the rectangle in thirds. Repeat the rolling, folding, and rotating method five times to create a network of flaky butter layers. Wrap the final dough envelope in plastic wrap and refrigerate for 30 minutes or up to overnight.
Flour the work surface once more and place the chilled dough in the center. Using a very sharp blade, cut off the edges to form a perfect rectangle. Then cut the rectangle in half lengthwise and again, in thirds horizontally. The result should be 6 equally sized biscuits. Be sure not to touch the cut sides with your fingers, this will cause the biscuits to bake unevenly. Transfer the biscuits to a large rimmed baking sheet lined with parchment paper.
Brush them with melted butter and a sprinkling of finishing salt. Bake for 20-25 minutes or until golden brown and doubled in height. Lower the heat to medium, then add the sage and flour. Stir to combine the flour and the rendered pork fat. Cook the roux for 1 minute and then gradually add the milk in multiple additions. Make sure each addition of milk is fully incorporated before adding the next. Cook for 2-3 minutes until the mixture has thickened to a gravy consistency.
Season the gravy with salt, pepper, and nutmeg. Serve the gravy atop freshly baked and halved biscuits. 00743 11 40 C 11 55. 007431 69 40 69 C 47. Country Chicken and Biscuits is a classic down-home comfort food dinner! The creamy chicken and vegetables are topped with fluffy, cheesy drop biscuits for a hearty and delicious family-friendly meal. Bake it in a casserole dish and supper is served!
Grandma’s Creamy Chicken and Biscuits This Chicken and Biscuits Casserole is a childhood favorite revisited. Which chicken for Chicken and Biscuits Gravy? The creamy gravy for this casserole is full of shredded or diced chicken, as well as carrots, celery, onion and peas. I like to use the meat from a store-bought rotisserie chicken for a shortcut, but you can also cook your own chicken at home. Both white and dark meat will work, but I think a combination of the two gives the casserole great flavor. If cooking your own chicken at home, you’ll need about 2 pounds of raw, boneless, skinless chicken breasts or thighs. Boil the chicken for about 15-18 minutes, or until the juices run clear and the chicken reaches an internal temperature of 165 degrees F.