Mark Warren
07-24-2013, 12:50 PM
http://farm8.staticflickr.com/7436/9360143758_4409cb7eee_z.jpg (http://www.flickr.com/photos/mark-v-warren/9360143758/)
Buttermilk Biscuits and Country Gravy (http://www.flickr.com/photos/mark-v-warren/9360143758/) by Mark V Warren (http://www.flickr.com/people/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
http://farm3.staticflickr.com/2860/9357398183_cee338cbd4_n.jpg (http://www.flickr.com/photos/mark-v-warren/9357398183/)
Buttermilk Biscuit's (http://www.flickr.com/photos/mark-v-warren/9357398183/) by Mark V Warren (http://www.flickr.com/people/mark-v-warren/), on Flickr
http://farm8.staticflickr.com/7449/9360174910_e7d0b141fc_n.jpg (http://www.flickr.com/photos/mark-v-warren/9360174910/)
Fat = 50% Pure Lard Cold 50% Cold Butter (http://www.flickr.com/photos/mark-v-warren/9360174910/) by Mark V Warren (http://www.flickr.com/people/mark-v-warren/), on Flickr
http://farm8.staticflickr.com/7356/9360173848_dd64810f0b_n.jpg (http://www.flickr.com/photos/mark-v-warren/9360173848/)
Not too wet don't use the full cup of Buttermilk (http://www.flickr.com/photos/mark-v-warren/9360173848/) by Mark V Warren (http://www.flickr.com/people/mark-v-warren/), on Flickr
http://farm6.staticflickr.com/5525/9360172866_c4ba50ced0_n.jpg (http://www.flickr.com/photos/mark-v-warren/9360172866/)
incorporate as quickly as possible to leave chucks of the fats. (http://www.flickr.com/photos/mark-v-warren/9360172866/) by Mark V Warren (http://www.flickr.com/people/mark-v-warren/), on Flickr
http://farm3.staticflickr.com/2820/9360172066_7c8b8e3119_n.jpg (http://www.flickr.com/photos/mark-v-warren/9360172066/)
Should be a crumb that holds together if squeezed not a dough (http://www.flickr.com/photos/mark-v-warren/9360172066/) by Mark V Warren (http://www.flickr.com/people/mark-v-warren/), on Flickr
http://farm4.staticflickr.com/3805/9357393571_b959abfe23_n.jpg (http://www.flickr.com/photos/mark-v-warren/9357393571/)
press into 1" thick pad (http://www.flickr.com/photos/mark-v-warren/9357393571/) by Mark V Warren (http://www.flickr.com/people/mark-v-warren/), on Flickr
http://farm8.staticflickr.com/7389/9360170408_f95a32bc60_n.jpg (http://www.flickr.com/photos/mark-v-warren/9360170408/)
cut out your Biscuit's (http://www.flickr.com/photos/mark-v-warren/9360170408/) by Mark V Warren (http://www.flickr.com/people/mark-v-warren/), on Flickr
http://farm8.staticflickr.com/7436/9360169434_d0bdf8e874_n.jpg (http://www.flickr.com/photos/mark-v-warren/9360169434/)
keep them separated to bake all around (http://www.flickr.com/photos/mark-v-warren/9360169434/) by Mark V Warren (http://www.flickr.com/people/mark-v-warren/), on Flickr
http://farm4.staticflickr.com/3734/9360152140_71c47b4c6f_n.jpg (http://www.flickr.com/photos/mark-v-warren/9360152140/)
425 degree F for 12 - 15 minutes (http://www.flickr.com/photos/mark-v-warren/9360152140/) by Mark V Warren (http://www.flickr.com/people/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/7415/9360168564_8c552bdd41_n.jpg (http://www.flickr.com/photos/mark-v-warren/9360168564/)
Roux of 3 Tbsp Butter and 3 heaping Tbsp flour (http://www.flickr.com/photos/mark-v-warren/9360168564/) by Mark V Warren (http://www.flickr.com/people/mark-v-warren/), on Flickr
Set the Roux aside to be added later
http://farm6.staticflickr.com/5476/9357389665_8d0169cc82_n.jpg (http://www.flickr.com/photos/mark-v-warren/9357389665/)
wish together over medium heat- it should be slack (http://www.flickr.com/photos/mark-v-warren/9357389665/) by Mark V Warren (http://www.flickr.com/people/mark-v-warren/), on Flickr
Trick - use plastic wrap to get the meat out of the measuring cup.
http://farm4.staticflickr.com/3833/9360164426_6c687e5239_n.jpg (http://www.flickr.com/photos/mark-v-warren/9360164426/)
1 cup hamburger (http://www.flickr.com/photos/mark-v-warren/9360164426/) by Mark V Warren (http://www.flickr.com/people/mark-v-warren/), on Flickr
http://farm6.staticflickr.com/5549/9360154408_e63fd4e4a8_n.jpg (http://www.flickr.com/photos/mark-v-warren/9360154408/)
brown both meats together (http://www.flickr.com/photos/mark-v-warren/9360154408/) by Mark V Warren (http://www.flickr.com/people/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/7453/9360145744_ac6f7ab833_n.jpg (http://www.flickr.com/photos/mark-v-warren/9360145744/)
add back the Roux you took out in the beginning and quickly stir (http://www.flickr.com/photos/mark-v-warren/9360145744/) by Mark V Warren (http://www.flickr.com/people/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/3751/9357366729_3b4950df47_n.jpg (http://www.flickr.com/photos/mark-v-warren/9357366729/)
keep vigorously stirring to blend the Roux before it thickens (http://www.flickr.com/photos/mark-v-warren/9357366729/) by Mark V Warren (http://www.flickr.com/people/mark-v-warren/), on Flickr
http://farm8.staticflickr.com/7436/9360143758_4409cb7eee_z.jpg (http://www.flickr.com/photos/mark-v-warren/9360143758/)
Buttermilk Biscuits and Country Gravy (http://www.flickr.com/photos/mark-v-warren/9360143758/) by Mark V Warren (http://www.flickr.com/people/mark-v-warren/), on Flickr
Thanks for lookin :becky:
Buttermilk Biscuits and Country Gravy (http://www.flickr.com/photos/mark-v-warren/9360143758/) by Mark V Warren (http://www.flickr.com/people/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
http://farm3.staticflickr.com/2860/9357398183_cee338cbd4_n.jpg (http://www.flickr.com/photos/mark-v-warren/9357398183/)
Buttermilk Biscuit's (http://www.flickr.com/photos/mark-v-warren/9357398183/) by Mark V Warren (http://www.flickr.com/people/mark-v-warren/), on Flickr
http://farm8.staticflickr.com/7449/9360174910_e7d0b141fc_n.jpg (http://www.flickr.com/photos/mark-v-warren/9360174910/)
Fat = 50% Pure Lard Cold 50% Cold Butter (http://www.flickr.com/photos/mark-v-warren/9360174910/) by Mark V Warren (http://www.flickr.com/people/mark-v-warren/), on Flickr
http://farm8.staticflickr.com/7356/9360173848_dd64810f0b_n.jpg (http://www.flickr.com/photos/mark-v-warren/9360173848/)
Not too wet don't use the full cup of Buttermilk (http://www.flickr.com/photos/mark-v-warren/9360173848/) by Mark V Warren (http://www.flickr.com/people/mark-v-warren/), on Flickr
http://farm6.staticflickr.com/5525/9360172866_c4ba50ced0_n.jpg (http://www.flickr.com/photos/mark-v-warren/9360172866/)
incorporate as quickly as possible to leave chucks of the fats. (http://www.flickr.com/photos/mark-v-warren/9360172866/) by Mark V Warren (http://www.flickr.com/people/mark-v-warren/), on Flickr
http://farm3.staticflickr.com/2820/9360172066_7c8b8e3119_n.jpg (http://www.flickr.com/photos/mark-v-warren/9360172066/)
Should be a crumb that holds together if squeezed not a dough (http://www.flickr.com/photos/mark-v-warren/9360172066/) by Mark V Warren (http://www.flickr.com/people/mark-v-warren/), on Flickr
http://farm4.staticflickr.com/3805/9357393571_b959abfe23_n.jpg (http://www.flickr.com/photos/mark-v-warren/9357393571/)
press into 1" thick pad (http://www.flickr.com/photos/mark-v-warren/9357393571/) by Mark V Warren (http://www.flickr.com/people/mark-v-warren/), on Flickr
http://farm8.staticflickr.com/7389/9360170408_f95a32bc60_n.jpg (http://www.flickr.com/photos/mark-v-warren/9360170408/)
cut out your Biscuit's (http://www.flickr.com/photos/mark-v-warren/9360170408/) by Mark V Warren (http://www.flickr.com/people/mark-v-warren/), on Flickr
http://farm8.staticflickr.com/7436/9360169434_d0bdf8e874_n.jpg (http://www.flickr.com/photos/mark-v-warren/9360169434/)
keep them separated to bake all around (http://www.flickr.com/photos/mark-v-warren/9360169434/) by Mark V Warren (http://www.flickr.com/people/mark-v-warren/), on Flickr
http://farm4.staticflickr.com/3734/9360152140_71c47b4c6f_n.jpg (http://www.flickr.com/photos/mark-v-warren/9360152140/)
425 degree F for 12 - 15 minutes (http://www.flickr.com/photos/mark-v-warren/9360152140/) by Mark V Warren (http://www.flickr.com/people/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/7415/9360168564_8c552bdd41_n.jpg (http://www.flickr.com/photos/mark-v-warren/9360168564/)
Roux of 3 Tbsp Butter and 3 heaping Tbsp flour (http://www.flickr.com/photos/mark-v-warren/9360168564/) by Mark V Warren (http://www.flickr.com/people/mark-v-warren/), on Flickr
Set the Roux aside to be added later
http://farm6.staticflickr.com/5476/9357389665_8d0169cc82_n.jpg (http://www.flickr.com/photos/mark-v-warren/9357389665/)
wish together over medium heat- it should be slack (http://www.flickr.com/photos/mark-v-warren/9357389665/) by Mark V Warren (http://www.flickr.com/people/mark-v-warren/), on Flickr
Trick - use plastic wrap to get the meat out of the measuring cup.
http://farm4.staticflickr.com/3833/9360164426_6c687e5239_n.jpg (http://www.flickr.com/photos/mark-v-warren/9360164426/)
1 cup hamburger (http://www.flickr.com/photos/mark-v-warren/9360164426/) by Mark V Warren (http://www.flickr.com/people/mark-v-warren/), on Flickr
http://farm6.staticflickr.com/5549/9360154408_e63fd4e4a8_n.jpg (http://www.flickr.com/photos/mark-v-warren/9360154408/)
brown both meats together (http://www.flickr.com/photos/mark-v-warren/9360154408/) by Mark V Warren (http://www.flickr.com/people/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/7453/9360145744_ac6f7ab833_n.jpg (http://www.flickr.com/photos/mark-v-warren/9360145744/)
add back the Roux you took out in the beginning and quickly stir (http://www.flickr.com/photos/mark-v-warren/9360145744/) by Mark V Warren (http://www.flickr.com/people/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/3751/9357366729_3b4950df47_n.jpg (http://www.flickr.com/photos/mark-v-warren/9357366729/)
keep vigorously stirring to blend the Roux before it thickens (http://www.flickr.com/photos/mark-v-warren/9357366729/) by Mark V Warren (http://www.flickr.com/people/mark-v-warren/), on Flickr
http://farm8.staticflickr.com/7436/9360143758_4409cb7eee_z.jpg (http://www.flickr.com/photos/mark-v-warren/9360143758/)
Buttermilk Biscuits and Country Gravy (http://www.flickr.com/photos/mark-v-warren/9360143758/) by Mark V Warren (http://www.flickr.com/people/mark-v-warren/), on Flickr
Thanks for lookin :becky: