Post by braided-rug on Jan 1, 2007 12:56:53 GMT 10
I am assuming you need a good buttermilk biscuit recipe to make sausage and gravy, which I have tried.
Best Buttermilk Biscuits
These rich, tender biscuits are a treat at any meal!
3 cups (12 3/4 ounces) King Arthur Unbleached Self-Rising Flour
1 tablespoon sugar (optional)
1/2 cup (1 stick, 4 ounces) cold butter, or 1/2 cup vegetable shortening or lard
3/4 to 1 cup (6 to 8 ounces) buttermilk, plain yogurt, or milk
Preheat your oven to 450°F.
Place the flour in a medium-sized bowl. Cut the butter, vegetable shortening, or lard into 1/2-inch cubes, and toss the pieces of fat with the flour. Rub or cut in the fat until it's the size of small peas. Add 3/4 cup of the buttermilk, yogurt, or milk, and toss with a fork until the liquid is absorbed. For moister biscuits, add the remaining 1/4 cup of the liquid; the dough will be quite wet. Place the dough on a floured work surface. Fold it over three or four times, and pat it into a 1-inch thick circle, square or rectangle. Cut 1 1/2- to 3-inch round or square biscuits. Place them onto an ungreased baking sheet, and brush the tops with melted butter or buttermilk for a shiny crust, if desired. Bake the biscuits for 12 to 14 minutes, until they're golden brown. Remove them from the oven, and serve warm.
Yield: 6 large biscuits, or a dozen small-to-medium biscuits.
Note: Biscuit dough may be made the day before, shaped and cut, then refrigerated until just prior to baking.
www.kingarthurflour.com/shop/recipe.jsp?recipe_id=R879
Best Buttermilk Biscuits
These rich, tender biscuits are a treat at any meal!
3 cups (12 3/4 ounces) King Arthur Unbleached Self-Rising Flour
1 tablespoon sugar (optional)
1/2 cup (1 stick, 4 ounces) cold butter, or 1/2 cup vegetable shortening or lard
3/4 to 1 cup (6 to 8 ounces) buttermilk, plain yogurt, or milk
Preheat your oven to 450°F.
Place the flour in a medium-sized bowl. Cut the butter, vegetable shortening, or lard into 1/2-inch cubes, and toss the pieces of fat with the flour. Rub or cut in the fat until it's the size of small peas. Add 3/4 cup of the buttermilk, yogurt, or milk, and toss with a fork until the liquid is absorbed. For moister biscuits, add the remaining 1/4 cup of the liquid; the dough will be quite wet. Place the dough on a floured work surface. Fold it over three or four times, and pat it into a 1-inch thick circle, square or rectangle. Cut 1 1/2- to 3-inch round or square biscuits. Place them onto an ungreased baking sheet, and brush the tops with melted butter or buttermilk for a shiny crust, if desired. Bake the biscuits for 12 to 14 minutes, until they're golden brown. Remove them from the oven, and serve warm.
Yield: 6 large biscuits, or a dozen small-to-medium biscuits.
Note: Biscuit dough may be made the day before, shaped and cut, then refrigerated until just prior to baking.
www.kingarthurflour.com/shop/recipe.jsp?recipe_id=R879
