Recipe: Duluth Grill’s Biscuits and Gravy

The Lift WDIO

[anvplayer video=”5157279″ station=”998130″]

Dan Lefebvre, a managing partner at Duluth Grill, shows us how to make Biscuits and Gravy. It’s perfect for a winter brunch.

SAUCE-COUNTRY GRAVY

INGREDIENTS

Roux:

  • 3 Cup Bacon fat
  • 2 Cup A.P. flour

Base:

  • 2 Qt Milk 2%
  • 6 Cup Water
  • 6 Sausage patties
  • 2 Tbsp Salt
  • 2 Tbsp Black pepper
  • 4 tsp Rubbed sage
  • 4 tsp Chicken base

TOOLS AND EQUIPMENT

  • Cutting board
  • Chef knife
  • Measuring cup
  • Measuring spoon
  • Stock pot

NOTES

PREP TIME: 10-15 MIN

TOTAL TIME: 20-35 MIN YIELD:

PORTION: 4qt

Dan Lefebvre, a managing partner at Duluth Grill, shows us how to make Biscuits and Gravy. It's perfect for a winter brunch.

STORAGE: Walk-in cooler

Instructions:

Dice sausage patties- 1/4″ dice

In skillet brown diced sausage

In separate pot add mill, water, black pepper, sage, salt, chicken base and bring to a boil Add browned sausage and drippings to pot.

Once fat is hot whisk in flour and cook for 2-4 minutes

Add roux to base and stir until gravy thickens

Store in 4 qt container

Cover, label, date, rotate, refrigerate

Cooling Method:

Place in walk-in cooler

Ensure temperature reaches 70° degrees within first 2 hours

Ensure temperature reaches 10 degrees within 6 hours after

BISCUITS

INGREDIENTS

  • 8 Cup A.P. flour
  • 4 Cup Buttermilk
  • 12oz Butter, frozen
  • 4 Tbsp Baking powder
  • 4 tsp Salt
  • 1 tsp Baking soda

TOOLS AND EQUIPMENT

  • Large mixing bowl
  • Hobart food processor
  • Shredder attachment
  • Measuring spoons
  • Measuring сuрs
  • Rolling pin
  • Bench knife
  • Half sheet tray

NOTES

TOTAL TIME: 50 MIN

YIELD: 15

PORTION:

STORAGE: Deep hotel fan

Instructions:

Weigh butter and place in freezer

Combine dry ingredients in large mixing bowl

Using shredder attachment for hobart food processor, shred batter into bowl containing dry mix

Add buttermilk and mix until completely combined: careful to not over mix

Turn dough out onto a flour table, roll dough out until 1/2 inch thick

Fold dough and roll until I inch thick, repeat for a total of 2-3 times Spray half sheet tray, set aside

Shape and fit dough to half sheet tray,

Cut edges with bench knife then out remaining into 3×5

Bake at 350° degrees for 15-20 minute until golden and fully cooked

Cover, label, date, rotate, store

Cooling Method:

Place on speed rack near oven until cool

Store on cooks line in covered deep hotel pan