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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-24-2013, 12:50 PM   #1
Mark Warren
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Default 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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Unread 07-24-2013, 01:03 PM   #2
Ron_L
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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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Unread 07-24-2013, 01:08 PM   #3
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That looks really Good
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Unread 07-24-2013, 01:12 PM   #4
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Quote:
Originally Posted by Ron_L View Post
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...

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

Thanks for sharing!
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Unread 07-24-2013, 01:19 PM   #5
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I agree lard is the Lipid of choice for Biscuits.
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