Wednesday, September 02, 2009

Southern Home Biscuits and Milk Gravy

Love this tender puffed up Southern Home Biscuit. Add some Spice of Provence, and these biscuits turn into sophisticated and out of this world best biscuits.

Preheat oven to 425'F or 450'F
Serves 4  (depending on the size of the biscuit cutter)

1-1/2 C All Purpose Flour or like the Southerner cut the chase and use the Self-Rising Flour
1 Tbsp non-aluminum baking powder                    1/2 tsp salt
4 Tbsp butter or shortening              pinch of baking soda
6 Tbsp of cold Buttermilk and or with water - Add more to form soft moist dough
Shift flour, salt, baking powder, and soda in the shifter 3 times.
Mix butter in.  Flatten butter pieces between fingers to form flat flakes. Leave them as is.
Add cold buttermilk 2 Tbsp at a time and allow it to be absorbed.  Fold dry flour over, add more buttermilk, repeat folding dry flour over, then more buttermilk. The dough is shaggy and sticky.  Flour your hands. Gently flatten the dough into disc and cut out with biscuit cutter or roll out gently without pressing down too much and cut out with biscuit cutter.
Bake until golden brown.


1 Cup milk                  1/4 tsp salt                 
 pinch of ground white or black pepper
Slurry made of 1 Tbsp  milk and 1 Tbsp flour                     
1 Tbsp butter and or some bacon drips from the pan
Heat milk in a saucepan with salt and pepper.  Mix milk and flour to make slurry.  Add some more heated milk to mix and add it o the milk in the pot.  Simmer.  Stirring frequently till thickens.  Remove from heat.  Drop a tablespoon of butter to melt on top.

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