Wednesday, October 29, 2014
Michael Symon's Elvis Biscuits and Gravy
1/4 c rendered bacon fat
1 minced onion
1 lb ground pork
2 t sage
1 t red pepper flakes
1/4 c flour
3 c whole milk
6 T butter
2 c cake flour
2 t baking powder
1/2 t baking soda
1/4 t salt
3/4 c buttermilk
Heat the bacon fat in a saucepan over medium-high heat. Add the onion and a pinch of salt and cook, about 3 minutes. Add the pork, 1 t of sage, and the red pepper flakes, 1/2 t salt and 1 t black pepper. Brown the pork for about five minutes.
Add the flour, then add the milk, whisking to incorporate it. Bring the mixture to a boil, then reduce the heat so that it simmers for about 30 minutes, stirring occasionally.
While the gravy is simmering, preheat the oven to 400. Melt 2 T of the butter in the oven on the cookie sheet while the oven is preheating.
Combine the cake flour, baking powder, baking soda and salt. Add the 4 T butter in small chunks and incorporate it with your hands, then slowly add the buttermilk while still mixing.
Drop the biscuits on the cookie sheet, about 12 biscuits, and bake for about 15 minutes.
To finish the gravy, stir in the remaining 1 t sage, 1/2 t salt, and a little more pepper if desired. Serve!