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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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07-24-2013, 12:50 PM | #1 |
is one Smokin' Farker
Join Date: 04-16-13
Location: here
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Buttermilk Biscuit's and Country Gravy
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 don’t 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 don’t 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 1” 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 Buttermilk Biscuit's by Mark V Warren, on Flickr Fat = 50% Pure Lard Cold 50% Cold Butter by Mark V Warren, on Flickr Not too wet don't use the full cup of Buttermilk by Mark V Warren, on Flickr incorporate as quickly as possible to leave chucks of the fats. by Mark V Warren, on Flickr Should be a crumb that holds together if squeezed not a dough by Mark V Warren, on Flickr press into 1" thick pad by Mark V Warren, on Flickr cut out your Biscuit's by Mark V Warren, on Flickr keep them separated to bake all around by Mark V Warren, on Flickr 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 Roux of 3 Tbsp Butter and 3 heaping Tbsp flour by Mark V Warren, on Flickr Set the Roux aside to be added later 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. 1 cup hamburger by Mark V Warren, on Flickr 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. 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. keep vigorously stirring to blend the Roux before it thickens by Mark V Warren, on Flickr Buttermilk Biscuits and Country Gravy by Mark V Warren, on Flickr Thanks for lookin |
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07-24-2013, 01:03 PM | #2 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Look good! I don't think I have ever had celery in gravy. I may have to give it a try.
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07-24-2013, 01:08 PM | #3 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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That looks really Good
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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07-24-2013, 01:12 PM | #4 | |
is one Smokin' Farker
Join Date: 02-05-13
Location: Jackson, WI
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Quote:
Does look and sound delicious. Props on the kick arse food processor, man those are $$!! Thanks for sharing!
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42" WFO,[B][/B]-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast [B][COLOR="Magenta"]PINK[B][COLOR="Magenta"] Thermapen[/COLOR][/B][/COLOR][/B] Offically a [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL]!! [COLOR=Red]My Build[/COLOR]: [URL]http://www.bbq-brethren.com/forum/showthread.php?t=153650[/URL] "[COLOR=Navy]When it comes right down to it, you just want to be surrounded by good people and good food."[/COLOR]-Chuck Hughes |
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07-24-2013, 01:19 PM | #5 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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I agree lard is the Lipid of choice for Biscuits.
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