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Jacoby’s Restaurant & Mercantile Biscuits & Gravy

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Jacoby’s Restaurant & Mercantile Biscuits & Gravy

Serves up to 8


3 1/2 lb. flour

1 1/2 oz. salt

2 oz. baking soda

1 lb. butter (small dice and super chilled)

1 3/4 qt. buttermilk

The secret to making great biscuits is technique. The less the ingredients are mixed, the fluffier and lighter the biscuit.

Combine all dry ingredients into a bowl. "Pinch" in cubed butter. Remember, the less you mix in the better. Butter is composed of fat, milk solids, water. You want the flour to blend in with chunks of butter still intact because once the biscuits begin to cook, the butter melts and creates air pockets of steam, thus making the biscuits lighter and fluffier.

Drizzle in the buttermilk and mix until just barely combined.

Chill the dough for at least thirty minutes

Preheat oven to 350 degrees.

Take dough out and with rolling pin, roll out to about one inch thick.

Cut biscuits with either a round cutter or cut into 4 inch by 4 inch squares (which is nice because it is less waste)

Bake for about 15 minutes or until done



1 1/2 lb. ground pork

1/4 lb. butter

1/4 lb. flour

1/2 gallon heavy whipping cream

1/2 gallon milk

1/4 c. ground black pepper

4 oz fresh chopped sage

salt to taste

Preheat a cast iron skillet (or cooking tool of preference) on medium high heat. Put butter into the pan and start browning out the pork.

Once pork is brown, lower heat to medium. Add flour and stir, cooking the flour for about five minutes.

Add cream and milk and bring to a boil, stirring constantly. Once gravy reaches boil, lower heat to slow simmer.

Add in black pepper and sage and salt to taste.

Gravy should cook for at least 15 minutes.

Serve biscuits and pour as much or as little gravy on top.


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