Cast Iron Biscuits & Gravy Challenge 🔥
Testing 2 biscuit recipes and 2 gravy recipes--cowboy style. Comfort food in an 1800s cabin on the Montana prairie. These recipes are straight from history on the chuck wagons, campfires, and homestead cabins of the Wild West. Which one has stood the test of time? Let's find out!
COWBOY VERSIONS:
Chuck Wagon Cowboy "Sinkers" (aka biscuits)
2 cups flour
1 tsp salt
1 tsp sugar (optional)
2 tsp baking powder
3 TBS cold lard, smashed fine
Add enough ice cold water to bind the mixture together. DON'T over mix. Cut into circles.
Bake in a hot oven (400-500 degrees) for 10 minutes. Serve steaming hot.
Cowboy "Sop" (aka gravy)
2 TBS bacon grease
2 TBS flour
enough water to get right consistency.
Heat bacon grease in an iron skillet. Add flour. Brown it for 1 minute while stirring. Add water. Mix and stir frequently over heat (don't burn) for 20-30 minutes. Season with salt and ground pepper.
FANCY VERSIONS:
Fancy Old Fashioned Biscuits
4 cups flour
1 1/2 tsp salt
1 1/2 TBS sugar
1 tsp baking soda
1 tsp cream of tartar
4 tsp baking powder
mix dry ingredients together
5 TBS of cold butter
3 TBS cold lard
*cut in fats to dry ingredients until size of small peas
2 cups buttermilk
*gently mix in liquid. Only until dough comes together. Tip onto floured surface. Cut into circles. Bake in hot 425 degree oven.
Fancy Milk Gravy with Sage Sausage
1 pound sausage seasoned to taste with chopped dry sage, salt, pepper, and a little heat if you like it.
2 TBS flour
1 can evaporated milk (NOT sweetened condensed)
Brown sausage, keep all grease in the pan. Add flour. Brown for 1 minute. Slowly add evaporated milk while mixing for 20 minutes. Add more milk or water if it gets too thick. Season with freshly ground pepper and salt. Incredible!
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📚 Books I use for reference:
“The Original Boston Cooking School Cookbook” by Fanny Merritt Farmer, 1893
“Baking Bread” cookbook, Women of Lewistown, Montana, 1907
"The Cowboy's Cookbook" Sherry Monaghan
"Bacon & Beans, The Western Horseman Book" Stella Hughes