3231 N. Clark Street
1552 N. Wells Street
1048 N. Milwaukee Avenue
Southern Style Biscuits
2 cups self rising flour
pinch of salt
1 tbl sugar
1 oz chilled butter, chopped
7 Fl oz milk
1. Preheat the oven to 425 degrees. Lightly grease a baking sheet or line with nonstick parchment paper.
2. Sift the flour and salt into a bowl. With your palms facing upwards, using your fingertips to rub in the butter until the mixture resembles fine breadcrumbs. Make a well in the center.
3. Add almost all the milk and mix with a flat balded knife, using a cutting action, until the dough comes together in clumps. Mix to a soft dough, adding the remaining milk if necessary. Use lightly floured hands to gently gather the dough. Together, lift onto a lightly floured work surface and knead very lightly and briefly to bring it together into a smooth ball.
4. Use a lightly floured rolling pin to roll the dough out to 1/2 inch think. Use a lightly floured round 3 1/4 inch cutter to cut out biscuits.
5. Bake the biscuits for 12 minutes, or until they are well risen, lightly golden, and sound hollow when tabbed on the base. Serve warm
1 cup finely diced onion
4 cloves chopped garlic
8 tbl cold butter
1/4 cup AP flour
6 oz house made breakfast sausage
1 qt whole milk
Salt and pepper to taste
1. In a hot skillet, sweat the onion and garlic until translucent. Then add the breakfast sausage and cook fully.
2. Add the butter and flour to make the roux. Be sure to cook the roux fully so that the gravy doesn’t taste gritty like flour.
3. Whisk in the milk until you have reached the desired consistency. Add salt and pepper.