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-   -   Buttermilk Biscuit's and Country Gravy (http://www.bbq-brethren.com/forum/showthread.php?t=166711)

Mark Warren 07-24-2013 12:50 PM

Buttermilk Biscuit's and Country Gravy
 
http://farm8.staticflickr.com/7436/9...09cb7eee_z.jpg
Buttermilk Biscuits and Country Gravy by Mark V Warren, on Flickr

Buttermilk Biscuits

Ingredients:
2 cups Flour
1 Tbsp. Baking Powder
1 Tbsp. Sugar
1 tsp. Salt
3 Tbsp. Lard (not the hydrogenated kind) ->*VERY COLD
2 Tbsp. Butter ->*VERY COLD
1 cup Buttermilk

(Buttermilk is made using 1 Tbsp. Lemon Juice in the cup and fill the rest of it with Milk to the 1 cup mark, just let it sit for 5 minutes).

Preheat your oven or toaster oven now to 425 degrees F

KEEP THE FATS IN THE FRIDGE UNTIL YOU ARE READY TO QUICKLY ADD THEM.
I use a Food Processor to mix this as quick as possible so the Fats donít start to melt before you get them in the oven or toaster oven. Put everything but the Buttermilk into the Food Processor and pulse them together real quick about 8 times (not too much we still want to see some chucks or clumps of the Fat). Turn it on and quickly stream in most of the Buttermilk. You donít want to use it all, but just enough until it forms into a ball that is kind of sticking together and that is it. Quickly take it out and press it or using a rolling pin, roll it out to about 1Ē thick. Use a cutter or a glass to get your shapes cut and on your baking sheet. No need to grease it.

Cooking Directions:
Quickly put it in your Preheated 425 degrees F oven and bake for 12 - 15 minutes.

Yield:
About 4 Buttermilk Biscuits

http://farm3.staticflickr.com/2860/9...e338cbd4_n.jpg
Buttermilk Biscuit's by Mark V Warren, on Flickr

http://farm8.staticflickr.com/7449/9...d0b141fc_n.jpg
Fat = 50% Pure Lard Cold 50% Cold Butter by Mark V Warren, on Flickr

http://farm8.staticflickr.com/7356/9...64810f0b_n.jpg
Not too wet don't use the full cup of Buttermilk by Mark V Warren, on Flickr

http://farm6.staticflickr.com/5525/9...ba50ced0_n.jpg
incorporate as quickly as possible to leave chucks of the fats. by Mark V Warren, on Flickr

http://farm3.staticflickr.com/2820/9...8b8e3119_n.jpg
Should be a crumb that holds together if squeezed not a dough by Mark V Warren, on Flickr

http://farm4.staticflickr.com/3805/9...59abfe23_n.jpg
press into 1" thick pad by Mark V Warren, on Flickr

http://farm8.staticflickr.com/7389/9...5a32bc60_n.jpg
cut out your Biscuit's by Mark V Warren, on Flickr

http://farm8.staticflickr.com/7436/9...bdf8e874_n.jpg
keep them separated to bake all around by Mark V Warren, on Flickr

http://farm4.staticflickr.com/3734/9...c47b4c6f_n.jpg
425 degree F for 12 - 15 minutes by Mark V Warren, on Flickr

Country Gravy


Ingredients:

Roux = 3 Tbsp Butter + 3 heaping Tbsp Flour

1 cup Hamburger

1 cup Pork Sausage

1 cup Onion

1 cup Celery

2 cups Milk


http://farm8.staticflickr.com/7415/9...552bdd41_n.jpg
Roux of 3 Tbsp Butter and 3 heaping Tbsp flour by Mark V Warren, on Flickr

Set the Roux aside to be added later
http://farm6.staticflickr.com/5476/9...0169cc82_n.jpg
wish together over medium heat- it should be slack by Mark V Warren, on Flickr

Trick - use plastic wrap to get the meat out of the measuring cup.
http://farm4.staticflickr.com/3833/9...687e5239_n.jpg
1 cup hamburger by Mark V Warren, on Flickr

http://farm6.staticflickr.com/5549/9...3fd4e4a8_n.jpg
brown both meats together by Mark V Warren, on Flickr

After adding and cooking through the Celery and Onions add the Milk and then the Roux we made earlier and vigorously stir in to incorporate the Roux before it starts to thicken with the heat.
http://farm8.staticflickr.com/7453/9...6f7ab833_n.jpg
add back the Roux you took out in the beginning and quickly stir by Mark V Warren, on Flickr

Keep stirring until the Gravy is thickened and turn off the heat and serve over your Biscuit's.
http://farm4.staticflickr.com/3751/9...4950df47_n.jpg
keep vigorously stirring to blend the Roux before it thickens by Mark V Warren, on Flickr



http://farm8.staticflickr.com/7436/9...09cb7eee_z.jpg
Buttermilk Biscuits and Country Gravy by Mark V Warren, on Flickr

Thanks for lookin :becky:

Ron_L 07-24-2013 01:03 PM

Look good! I don't think I have ever had celery in gravy. I may have to give it a try.

Big George's BBQ 07-24-2013 01:08 PM

That looks really Good

Thermal Mass 07-24-2013 01:12 PM

Quote:

Originally Posted by Ron_L (Post 2563519)
Look good! I don't think I have ever had celery in gravy. I may have to give it a try.

I was just thinking the same thing...:twitch:

Does look and sound delicious. Props on the kick arse food processor, man those are $$!!:shocked::shocked:

Thanks for sharing!:thumb:

Bludawg 07-24-2013 01:19 PM

I agree lard is the Lipid of choice for Biscuits.


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