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When at Indy It’s Biscuits and Gravy

by Dixie Haag | Posted on Sunday, July 23rd, 2017

Today the Monster Energy NASCAR Cup Series is at the Indianapolis Motor Speedway for the Brickyard 400. The best way I know to watch a race at Indianapolis Motor Speedway is with an adult milkshake and biscuits and gravy. That may sound like a strange pairing, but it’s perfect for a race at Indy. The Hulman family owns the Speedway and also manufactures Clabber Girl baking powder so biscuits and gravy are a must, and the Hulman Terrace Club at the Speedway serves a fantastic Victory Lap Milkshake.  So, as I’m watching the race I’m recreating those two treats. 

At the Speedway they sell cheddar biscuits with sausage gravy.  I found a recipe for garlic cheddar biscuits on the Clabber Girl website, and I used a Food Network gravy recipe.  This makes a decadent and rich combination!

Garlic Cheddar Biscuits

2 3/4 cups all-purpose flour

1 tbsp Clabber Girl Baking Powder

3/4 tsp garlic powder, divided

1/2 tsp salt

1 cup shortening

1 cup buttermilk

1 cup shredded cheddar cheese

2 tbsp butter, melted


Preheat oven to 425 F. Combine flour, Clabber Girl Baking Powder,1/2 teaspoon garlic powder and salt. Using a pastry blender or 2 forks cut in shortening until mixture is crumbly. With a fork, add buttermilk and cheese and stir until mixture forms a soft dough. Drop dough by 1/4 cupfuls onto greased cookie sheet. Combine butter and remaining 1/4 teaspoon garlic powder; brush on biscuit tops. Bake 10-12 minutes or until golden brown.

Recipe courtesy of Clabber Girl

Sausage Gravy

1 pound breakfast sausage, hot or mild
1/3 cup all-purpose flour
3 to 4 cups whole milk, more to taste
1/2 teaspoon seasoned salt
2 teaspoons freshly ground black pepper, more to taste
Biscuits, warmed, for serving

With your finger, tear small pieces of sausage and add them in a single layer to a large heavy skillet. Brown the sausage over medium-high heat until no longer pink. Reduce the heat to medium-low. Sprinkle on half the flour and stir so that the sausage soaks it all up, then add more little by little. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly.

Cook the gravy, stirring frequently, until it thickens. (This may take a good 10 to 12 minutes.) Sprinkle in the seasoned salt and pepper and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in another 1/2 cup of milk or more if needed. Taste and adjust the seasoning.

Spoon the sausage gravy over warm biscuits and serve immediately!

The Hulman Terrace Club serves a Victory Lap Milkshake which is a salted caramel Milkshake with Fuzzy’s vodka.  I found a salted caramel milkshake recipe by Guy Fieri, and I opted for the rum.  This milkshake is to die for, and it paired incredibly well with the biscuits and gravy.

Recipe courtesy of Food Network

Salted Caramel Milkshake

1 cup sugar
3/4 cup heavy cream
2 tablespoons unsalted butter
1 teaspoon flaky sea salt
1/2 teaspoon vanilla extract
1 cup vanilla bean ice cream
1/2 cup whole milk

Add 1/3 cup water to a medium saucepan and set over high heat. Carefully pour the sugar directly into the center so none of it splashes up the sides of the pot. Bring to a boil and cook until the sugar starts to turn brown. Do not stir the pot. If you need to, gently swirl the pot to help melt all the sugar. Once the sugar turns a deep brown color, remove from the heat and carefully pour in the cream, taking care as it will splutter a little. Add the butter, salt and vanilla. Swirl the pot until the butter dissolves completely and evenly into the caramel sauce.

Drizzle a little of the caramel sauce into 2 tall milkshake glasses. Add the ice cream, milk and the remaining caramel sauce to a blender. Blend until smooth and pour into the glasses.

Cook’s Note: For an adult version of this drink add 1 1/2 ounces rum to each milkshake!

Recipe courtesy of Guy Fieri


About the Author

Dixie Haag is married to Mike Haag. She is a mother to two fantastic young people and a life-long educator.

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