grit buttermilk biscuits & gravy

Grit Yeast Gravy ~ yeilds 4 cups

1 cup butter

3/4 cup whole wheat flour

3/4 cup nutritional yeast

2 cups regular milk

1/2 cup soy sauce

1 3/4 cup hot water

2 tbls worcestershire sauce

In a large heavy saucepan over medium heat, melt the butter completely. Stir in the flour & yeast until blended and continue to wisk the roux until it begins to bubble - 5 minutes. Keep whisking to prevent burning, using only enough heat as needed.

Continue a rapid whisk while adding milk gradually. The mixture will quickly become thick like custard & look strange. Combine soy sauce, water & worchestershire and add to gravy gradually. Blend well after each addition, continue cooking until thickens.

this recipe can easily be made vegan & can be cut in half

Grit Biscuits Deluxe w/ Gravy

1 1/2 cups all purp. flour

1/4 cup plus 2 tbls whole wheat flour

1 tbls double acting baking powder

1 3/4 tsp sugar

1/2 tsp plus 2 pinches salt

3 tbls vegetable shortening

2 tbls butter, chilled and in small pieces

3/4 cup plus 1 tbsl buttermilk

2 tbls cider vinegar

extremely small pinch of dry mustard

1) preheat to 450* and grease a baking sheet

2) in large bowl, whisk together flours, baking powder, sugar and slat. Cut in the butter & shortening with a pastry blender until very small and coarse.

3) stir together buttermilk, vinegar and dry mustard. form a well in the flour and add the liquids ~ gently fold until fully combined

4) with floured hands, form into a ball and transfer onto a floured surface and pat into slab that is 1/2 inch thick. divide into 12 biscuits and bake on middle rack for 12 minutes