Friday, January 18, 2013

Buttermilk biscuits here we go…

Yeah, a little Sir Mix a Lot to start a Friday morning!  I wanted to share this recipe before the weekend so you can make these biscuits tomorrow morning.  Remember that left over buttermilk you have in your fridge from making waffles…  well here’s what to do with the rest of it. 

Bobby Flay’s Black Pepper Buttermilk Biscuits

4 cups all purpose flour 4 tsp baking powder
1 tsp baking soda 1 tsp salt
12 tbsp cold unsalted butter, cut into small pcs 1 1/2 cups cold buttermilk
1/2 cup cream 2 tbsp coarsely ground pepper

Preheat oven to 450*   Combine dry ingredients

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Cut butter into pieces.


This is an important step.  Break the small pieces of butter up with your fingers but still leaving some larger chunks.  This allows for nice and flakey biscuits.  When the butter melts it leaves little air pockets as they bake.

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Add buttermilk and work together with a fork.  When the flour on the edges pulls away you should have the correct consistancy.  You want your mixture wet enough to hold together but dry enough that it doesn’t stick to your hands and your work surface.

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Turn your dough out onto your work surface.  Knead and fold until combined without over working the dough.  Shape dough into rounded shape with a 1/2” thickness.


Flour your biscuit cutter and cut your biscuits.  Place on cookie sheet.

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Brush biscuit tops with cream (or we’ve used extra buttermilk as well)  Bake for 12 -15  minutes.

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We also made some sausage gravy for our biscuits…  Super easy.

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1.  Scramble sausage – make sure not to use a non-stick pan (we used 1/2 lb) 
2.  Add flour (1/4 cup flour)

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3.  Mix flour with sausage (coating sausage with flour) 
4.  Add milk (2 cups)


5.  Bring to simmer.  Gravy will thicken and it will delish!


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