In the Kitchen: Biscuits and Gravy

Chef George Doumaney from Portsmouth Publick House joined The Rhode Show to make biscuits and gravy.

2 Cups Flour
1/2 Cup Shortening
1 Tablespoon Baking Powder
3/4 cup Milk
1/2 teaspoon salt


Preheat oven to 450 degrees

In a large mixing bowl sift together flour, baking powder and salt. Cut in shortening with fork or pastry blender until mixture resembles coarse crumbs.

Pour milk into flour mixture while stirring with a fork. Mix in milk until dough is soft, moist and pulls away from the side of the bowl.

Turn dough out onto a lightly floured surface and toss with flour until no longer sticky. Roll dough out into a 1/2 inch thick sheet and cut with a floured biscuit or cookie cutter. Press together unused dough and repeat rolling and cutting procedure. Place biscuits on ungreased baking sheets and bake in preheated oven until golden brown, about 10 minutes.


1/2 Lb Butter cut in cubes
1 Cups Flour
1/2 Lb breakfast Sausage with casings removed
1/2 Lb hamburger
6 Strips of bacon
1/2 tablespoon minced garlic
1 tablespoons black pepper
1/2 gal whole milk
Salt to taste


Dice sausage, hamburger, and bacon and sauté in heavy bottom pan. Add garlic and cook until all of the meats are cooked.

Then add cubes of butter, when butter is melted add flour and continue to stir until flour is completely incorporated.

Add black pepper, milk and a few pinches of salt, continue to stir until thickens then remove from heat.

Take gravy and pour generous amounts on top of biscuits and serve

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