Southern Buttermilk Biscuits!

[Sportsaholic]

Made these the other night with Beef Stew!!! Best biscuits I've come across :0074

Ingredients:

2 cups unbleached all-purpose flour, plus more for dusting the board
1/4 teaspoon baking soda
1 tablespoon baking powder (use one without aluminum)
1 teaspoon kosher salt or 1 teaspoon salt
6 tablespoons unsalted butter, very cold (stick in freezer for 10 mins)
1 cup buttermilk (approx) (I use regular milk with a splash of lime juice and let sit for 5 mins while sitting in freezer....)


Directions:


Preheat your oven to 450?F.

Combine the dry ingredients in a bowl, or in the bowl of a food processor.

Cut the butter into chunks and cut into the flour until it resembles course meal. (I use a fork)

If using a food processor, just pulse a few times until this consistency is achieved.

Add the buttermilk and mix JUST until combined.

If it appears on the dry side, add a bit more buttermilk. It should be very wet.

Turn the dough out onto a floured board.

Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick.

Use a round cutter to cut into rounds. (I use a small juice glass)

 

[Morris]

I've never been able to make a good southern biscuit I even had my son send me some Lily White flour to see if it would make a difference.

I will definatly try this soon. :0008

 

[Old School]

welcome to the world of real vittles

now submerge in some sausage,red-eye or brown gravy..

Instructions
1

Start with a fatty slice from a well-cured country ham. Genuine Virginia hams are good for this. Fry the ham until browned on both sides.

2

Remove the meat to a warm platter once it's cooked, leaving the ham grease in the pan.


3
Add 1/2 cup of black coffee and some sugar to the pan.

4
Bring the mixture to a boil, stirring and scraping to dissolve the ham drippings from the bottom and sides of the pan.

5


Continue simmering and stirring until the gravy is reduced. Red-eye gravy should be rather thin.

6

Serve red-eye gravy over the fried ham, or over biscuits, grits and eggs.




Read more: http://www.ehow.com/how_2098936_make-redeye-gravy.html#ixzz2irok5n1w

 

[MadJack]

These are really good and a lot less trouble.

 

[MadJack]

I can dig me some good sausage gravy once in awhile but I really like the creamed chipped beef my grandma always used to make me. Yum!

 

[MadJack]

I can dig me some good sausage gravy once in awhile but I really like the creamed chipped beef my grandma always used to make me. Yum!

I'll be having this tomorrow. My wife can make a damn good gravy too.

Thanks for the thread. :0008

 

[BobbyBlueChip]

 

[Morris]

Went to Augusta last spring and stayed at a Holiday Inn Express. Damn I've never had biscuits and gravy that was so good. Biscuits were like pillows and the sausage gray was so good.

Damn, what a breakfast!!!!

 

[MadJack]

I've eaten many of those in my lifetime.

 

[BobbyBlueChip]

That was about as homemade as it got in my house

 

[Piper]

Sounds amazing to me. I will have to try these out.

 

[Wineguy]

Having these right now in the oven. Hard to find the plain, always more of "butter tasting" and "honey flavored" in the Kroger case.

 

[birdieman]

Hard to beat!

 

[SixFive]

I can dig me some good sausage gravy once in awhile but I really like the creamed chipped beef my grandma always made.

My mom used to make chipped beef, but she would serve over toast. I haven't had that in a long time. When you're here next we will go eat some good cheap biscuits and gravy.

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