Biscuits Biscuits Biscuits

FROM FLUFFY AND TRADITIONAL TO SAVORY AND FANCY - THERE IS NOT A WRONG WAY TO BAKE BISCUITS.

My favorite kind of biscuit is a Southern staple..."Cathead Biscuits with Red Eye Gravy."

My private recipe is below just for you.............





Biscuits:

Ingredients:

  • 4 cups self-rising flour

  • 1 pinch salt (Optional)

  • 3 tablespoons room-temperature vegetable shortening (such as Crisco®), or as needed

  • 1 ¾ cups buttermilk, or as needed

  • ¼ cup melted butter for brushing, or to taste

Preparation:

  • Step 1 Preheat an oven to 475 degrees F (245 degrees C). Grease an 8-inch cake pan.

  • Step 2 Sift flour and salt together into a large mixing bowl. Make a dent in flour by pushing flour from center toward sides of bowl. Add 2 walnut-size lumps of shortening and a splash of buttermilk to the flour where you made the dent. Work the shortening into the flour using fingers in a twisting motion (rub thumb against pointer and middle finger motion) until the shortening is fully incorporated into the flour.

  • Step 3 Pour buttermilk into the flour about 1/4 cup at a time, continuing to work it in with your fingers until the buttermilk is completely incorporated into a sticky dough.

  • Step 4 Roll dough into 8 large balls and drop into prepared cake pan, working around the outside and putting the last one in middle to fill the pan. Press dough balls with back of fingers to flatten until they touch and are about 3/4- to 1-inch thick.

  • Step 5 Bake in preheated oven until the tops are golden brown, 15 to 20 minutes. Brush tops with melted butter.

Red Eye Gravy

Ingredients

  • 4 ham stock cubes

  • 2 ½ tablespoons instant coffee granule s

  • 2 cups water

  • 3 tablespoons butter

  • 3 tablespoons all-purpose flour

  • 1 teaspoon ground black pepper

Preparation:

  • IStep 1 Dissolve ham stock and coffee granules in water in a large mixing bowl to create a stock.

  • Step 2 Melt butter in a medium saucepan over medium-high heat; add flour. Cook butter and flour, stirring constantly, until brown, to create a roux, about 5 minutes. Add gravy stock mixture 1/2 cup at a time, stirring constantly, until it resembles the consistency of a gravy, 5 to 7 minutes. Season with black pepper. Remove from heat. Serve warm with meal of choice.


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