Join us for our first live online class as Lacey Squire teaches you how to make delicious biscuits with sausage gravy. We’ll use the ZOOM platform so you can watch and ask questions during the class. We can see you as well if you have a visual question!
Once you register, you’ll receive the instructions on how to reach the class. You can use Zoom through your web browser or you can download the ZOOM app to your phone, tablet or laptop. What’s even better? The class is FREE!
Biscuit ingredients (recipe courtesy of King Arthur Flour)
Makes about 10 biscuits
3 cups all-purpose flour (plus extra for when we cut out the biscuits)
1 teaspoon salt
1 Tablespoon baking powder
1 Tablespoon sugar
6 Tablespoons butter
1+ cup cold buttermilk
Butter & jelly (optional for serving)
Sausage gravy ingredients
1 pound ground sausage
¼ cup flour
3 cups milk
Salt & pepper to taste
Green onions (optional)
Biscuit making supplies
Measuring cups and spoons
Rolling pin (if you don’t have one, consider using
a straight-sided glass or bottle)
Food processor (optional)
Biscuit cutter (optional)
Pastry brush (optional)
Sausage gravy supplies
Wooden spoon or silicone spatula
Meat masher (optional)
Lacey says: I prefer to serve biscuits and gravy with an egg on top. I will make eggs during the demonstration, but it’s up to you whether or not you do, too. You can prepare them as you wish.
About the Instructor: Lacey Squier loves cooking food of all kinds. She is an amateur cook who spends much of her free time learning how to recreate dishes from her favorite restaurant and travel experiences. “It is liberating to realize you can have anything you want for dinner … as long as you’re willing to make it yourself!”
When not experimenting with food at home (and making a huge mess of her kitchen), Lacey likes to take walks or go on a hike with her spouse, Eric, and their dog Wendell. Lacey works at Ely Family Dental and serves as a member of the Ely Folk School Board.
Lacey received rave reviews for her biscuit and gravy class, so you won’t want to miss this one. This is a live Zoom class, so she’ll be able to answer your questions as she leads the way to making a beautiful, flaky pie crust, the sign of a skilled baker. You’ll fill it with a delicious lemon custard, and your shelter-mates will adore you. The class will conclude when you’re ready to put it in the oven. The ingredients are listed below so you can stock up, or you can try it on your own if you can’t make the class.
Even though it’s free, you do still need to register to receive a Zoom invitation to have access to the class. If you’re not sure how that works, just reply to this email with your questions or call Betty at 218-235-0138.
Saturday, May 2, 2020 10:00 AM – 11:30 AM Online Zoom class – Live!
If you’re able to donate something for the class to help us keep chugging along, offering even more classes, that would be great. We understand that doesn’t work for everyone, so please, enjoy the class in any event. To donate, please visit elyfolkschool.org, scroll down and click the Donate button.
1 cup sugar
1 tablespoon butter
2 large eggs, separated
1 cup whole milk
3 tablespoons all-purpose flour
⅛ teaspoon salt
¼ lemon juice
2 teaspoon lemon zest – from one fresh lemon
1¼ cup unbleached all-purpose flour, plus extra for dusting and rolling
Scant ½ teaspoon salt
⅓ cup lard: (You can substitute 1/3 cup + 1 tablespoon unsalted butter if you prefer)
½ teaspoon unsalted butter (for greasing the pie pan)
Whipped cream topping:
1 cup heavy whipping cream
2 tablespoons sugar
1 teaspoon vanilla
Measuring cups and spoons
Microplane or grater
Standing mixer or hand-held mixer (or both — I use both)
Dough scraper (optional)
Pie plate / pie pan (I prefer to use a glass pie plate; either works)
Ely Folk School is a 501c(3) non-profit funded in part by grants from the Iron Range Resources and Rehabilitation Board, Arrowhead Regional Arts Council (thanks to a legislative appropriation from the arts and cultural heritage fund), the Donald G. Gardner Humanities Trust, Operation Round Up through Lake Country Power, and local merchants, organizations, and individuals.