I still remember the first time I tasted Southern biscuits and gravy. It was a moment I’ll remember forever, the experience one burnt into my mind. When I prepared my first ever food cache, it was also biscuits and gravy that led me to add certain key ingredients to an ever-growing list of food staples.
The benefit of having recipes like this included in your food cache is that when foods get close to their shelf life, many of them combine to make delicious foods such as this.
Southern biscuits and gravy have been around for a very long time, their history steeped in tradition. It’s one of those dishes born out of necessity that transformed into a family favorite.
Consider the list of ingredients you have. Now look at just how many foods you could include when they come up for rotation. While some might be foods that last for decades, others may need exchanging a lot sooner. But when you have a result as delicious as this, there’s very little question in whether it’s worth it.
There’s one thing that has always surprised me with powdered milk. The nutritional values of powdered milk are equivalent to fresh milk. Powdered milk has a shelf life of 20 years when tinned and stored in optimal conditions. That means you won’t need a cow to get access to regular fresh milk. Imagine an endless supply of milk without the cows.
The only caution I would advise is to take care and note the added sugar component of the powdered milk you chose. Some manufacturers add extra sugar to sweeten the milk, making it more appealing for some people.
Be sure to include this if you need to calculate the calorie output of food. If not and it doesn’t bother you, then go ahead and give this recipe a try.
Southern Biscuits and GravyCourse: Breakfast
2 cups (or 256 g) all-purpose flour
1 tbsp (or 15 g) baking powder
1/2 tsp (or 2.5 g) salt
1/2 cup (or 64 g) vegetable shortening
3/4 cup (or 180 mL) milk
1/2 lb (or 225 g) bacon, sausage or ham (or 1/4 cup or 32 g dehydrated meat crumbles)
3 tbsp (or 45 g) vegetable shortening (or butter)
3 cups (or 720 mL) milk
salt and pepper
- Set the oven. Preheat to 450 °F (or 230 °C).
- Get a large mixing bowl. Sift the flour and baking powder together. Mix in the salt.
- Using a pastry blender (or even just a fork), mix in the shortening. Blend until the mixture resembles coarse crumbs.
- Pour in the milk while still stirring with the fork. Mix until the dough is soft and moist enough and pulls away from the side of the mixing bowl.
- On a flat and clean surface, slightly sprinkle flour. Place the dough on the surface. Toss with more flour until it is no longer sticky.
- Roll and flatten the dough into 1/2 inch thickness.
- Using a biscuit cutter (or just a glass top), cut out your biscuits. Collect the dough scraps and roll it again together to cut more biscuits.
- Place the cut biscuits onto an ungreased baking sheet.
- Bake for about 10 minutes, or until the biscuits turn golden brown.
- Heat a pan on the stove over medium heat.
- When the pan is warm, cook the dehydrated meat until it turns brown. (If you’re using bacon, sausage or ham, cut them first into bite-size pieces before browning.)
- Toss in the butter or shortening. When it melts, add in the flour. Stir continuously to create a roux. Cook until it becomes slightly brown.
- Then, pour in the milk and stir. Season with salt and pepper to taste.
- Continue stirring until you achieve your desired consistency.
- Pour the gravy over your baked milk biscuits.
- Serve warm. Enjoy!