Ruth's Famous Mile High Biscuits And Country Gravy Recipe
a recession special
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Ingredients
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Biscuits
Country Gravy
Method
Biscuits
- 1
Prep and preheat
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly flour it. Keep butter and liquids cold until just before use.
- 2
Mix dry ingredients
In a large bowl whisk together 3 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, 1 tsp salt, and 1 tbsp granulated sugar until evenly combined.
- 3
Cut in butter
Add 3/4 cup very cold, cubed unsalted butter to the flour mixture. Use a pastry cutter, two knives, or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining. Some larger butter pieces help give height to the biscuits.
- 4
Add buttermilk
Make a well in the center and pour in 1 cup cold buttermilk. Stir gently with a fork until the dough just comes together and is shaggy. If it seems too dry, add up to 1/4 cup cold whole milk, 1 tbsp at a time, until a soft, slightly sticky dough forms. Do not overmix.
- 5
Fold for layers
Turn the dough out onto a lightly floured surface. Gently knead 4 to 5 times by folding the dough over itself to create layers — this helps create the ‘mile-high’ rise. Pat the dough into a rectangle about 1-inch thick. For taller biscuits, fold the rectangle in half once, pat again to 1-inch thickness.
- 6
Cut biscuits
Using a floured 2.5-inch round biscuit cutter (or a sharp floured knife for rustic squares), press straight down without twisting to cut rounds. Press scraps together gently, fold once, and cut additional biscuits. Arrange biscuits on prepared baking sheet so sides touch for higher rise, or spaced apart for crisper sides.
- 7
- 8
Country Gravy
- 9
Prepare base
If using bacon drippings, reserve about 4 tbsp from cooked bacon. If not, melt 4 tbsp unsalted butter in a medium skillet or saucepan over medium heat.
- 10
Make roux
Add 1/4 cup all-purpose flour to the hot drippings or melted butter. Whisk continuously and cook for 1 to 2 minutes until the raw flour taste is gone and the roux is pale golden (do not let it brown).
- 11
Add milk
Gradually whisk in 3 cups whole milk, a little at a time at first to make a smooth paste, then whisk in the remainder. Increase heat to medium-high and bring to a gentle simmer, whisking frequently so the gravy thickens and is smooth. This should take about 4–6 minutes.
- 12
Season and finish
Stir in 1 tsp salt and 1 tsp freshly ground black pepper. Taste and adjust seasoning as needed. If using cooked crumbled sausage, fold in up to 1 cup now and heat through for 2 minutes. If gravy becomes too thick, thin with a splash of milk to desired consistency.
- 13
Serve
Split the warm biscuits and spoon generous amounts of country gravy over them. Serve immediately.