Biscuits and Gravy is a staple meal in the American South. It’s easy. It’s filling. It’s delicious. This version is based on the classic version, but with an added seasonal spice kick! (And for any of our European friends, I mean biscuits the American way, not cookie “biscuits” ?)
ROSEMARY + FALL SPICE BACON GRAVY
2 cups Milk (2% or whole. Skim milk does not work here!!!)
1/4 cup of flour (& maybe 2-3 tbsp more depending on how much bacon grease you’re working with)
1 pkg Bacon (maple flavor if possible) cut into 1/2 inch bits
3/4 cup course chopped yellow onion
2 cloves of garlic, minced
2-3 sprigs of fresh Rosemary, chopped (dried is fine if you don’t have/can’t get fresh)
1/2 tsp Ground Cinnamon
1/4 tsp Nutmeg
1/2 tsp Ground Cloves (optional but highly recommended)
1 tbsp Cajun Seasoning
Salt + Fresh Cracked Pepper to taste
- In a large skillet over medium-high heat, cook bacon until almost crispy. Add onions, garlic, and rosemary, and cook with the bacon until the onions are soft.
- Add the flour and all remaining spices to the skillet and stir until bacon, garlic, and onion are coated with flour (1.5 minute max).
- Turn the heat down to just a smidge below medium and add milk. Then stir! Stir, stir, stir, stir, stir! You’ll want to make sure there’s no flour clumps. The gravy will begin to thicken within 2-3 minutes. You want it thick but still runny enough to flow off a spoon nicely. Once it is the right consistency, turn the temp down to low. If it becomes too thick, add more milk or some water, 1/4 cup at a time. If it’s too thin, cook it a minute or two longer. This is also a great time to taste and add more seasonings if you wish.* When the flavor is how you like it, serve over biscuits and dig in!*(helpful hint: if the flavor isn’t quite there, add a little salt first to see if that helps. Salt brings out the flavors in food, so it’s better to start with salt and then add more pepper/other spices. The Cajun Seasoning is Queen here, with the nutmeg, clove, and cinnamon being gently helpful advisors to the Queen.)
BUTTERNUT SQUASH BISCUITS
I don’t want to even try to make you do what I did to make squash “biscuits” for this meal, so I made up a biscuit recipe for you. Makes 8-10 biscuits.
2 + 1/4 cups all purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup very cold butter, cut into pea-sized chunks 1
1 cup butternut squash puree 2
1/3 cup milk
2 tablespoons sugar
1. Preheat your oven to 425 f and line a baking sheet with parchment paper.
2. In a mixing bowl add the flour, baking powder, salt and stir to combine. Add the butter chunks a little at a time – add a sparse layer of butter chunks and lightly stir, then add more, and stir, until all the butter is combined.
3. In another bowl, whisk together the butternut squash puree, milk and sugar. Add to the flour mixture and stir together just until combined but still crumbly. Turn out onto a floured surface and knead lightly to bring the dough together. Cover the dough and pop it into the fridge for 15-20 minutes.
4. Once chilled, take the dough out, and with floured hands, pinch off a biscuit-sized pieces of dough and put on the baking sheet, leaving about 2 inches between each, and flatten with the bottom of a cup or with your hand until dough is about 1 inch/2.5 cm thick. Bake for 12 to 15 minutes or until the biscuits are lightly browned and puffed.
1. 1/4 cup of butter is about half a stick of butter (4 tablespoons). The easiest way to do the small chunks of butter is to freeze your entire stick of butter for 30 mins and then use a cheese grater (big holes, not small ones) to grate the butter into the biscuit dough. You want the butter to be as cold as possible when the biscuits go into the oven, so the less you work the butter the better your biscuits will be. You’ll want the chunks of butter to be visible to the naked eye before baking.
2. You can also use acorn squash for this. To make the puree, cut the squash in half, place face down in a baking dish with about 1″ of water and bake at 400 F for about 45 minutes. Allow squash to cool before peeling off the skins and mashing the flesh. You can also use a blender or food processor to make the puree, but you don’t need it; I usually just use my hands to mash the squash since the high water content makes it fairly easy to do.