It’s classic breakfast food.
Stuff that sticks to yer ribs. Pioneer Food. Perfect for deer hunters, hardcore shoppers and smart folk.
Breakfast food for breakfast. Or dinner. Even lunch.
Make a double batch of these biscuits. You’ll need 8 cups of flour, a pound of butter, salt and baking powder and a LOT of buttermilk. You’ll never regret it.
My sister, Beth, says to throw your Bisquick box away. These biscuits are so flipping awesome. I kid you not. Make some now.
Just imagine the taste of that freshly canned local Apple Butter. It’s freaking delicious.
And the awesomeness continues. Dried beef comes in jars that make the cutest little glasses. And when I drink milk from them, I’ll think about creamed chipped beef, and then I’ll want some biscuits.
It's a classic breakfast dish. Also perfect for lunch or dinner. Make enough biscuits, I beg you!!!
- butter, 1 cup + 2 Tbsp - 2 sticks
- 1 cup flour
- 3 cups of chicken stock
- 3 cups of milk
- dried beef - diced
- pepper and salt - to taste
- 1/2 cup cornstarch mixed with water - only if the gravy does not thicken
- Homemade Buttermilk Biscuits
- 4 cups of flour - plus extra for dusting
- 2 Tbsp baking powder
- 1 tsp salt
- 1 cup cold butter, diced - 2 sticks
- 1 3/4 cups of buttermilk - may need more
- Melt butter in the bottom of a heavy pan or French oven.
- Add the flour and stir for about 3 - 4 minutes to eliminate the flour taste.
- Add the chicken stock or broth and stir, mix in all the brown bits of flour.
- Add the milk and stirring frequently, thicken. If necessary, mix cornstarch with water and add to the very hot milk mixture if it doesn't thicken.
- During the last stages of heating the milk mixture, warm a skillet and melt 2 Tbsp of butter. Warm the chopped dried beef in the butter until slightly tender. Add to the gravy.
- Salt and pepper to taste (little salt, lotsa pepper!)
Homemade Buttermilk Biscuits
- Mix the flour, baking powder and salt in a large bowl.
- Dice the cold butter into small pieces.
- Using a pastry cutter/blender, work the butter into the flour mixture. It should resemble coarse crumbs. No big chunks of butter should remain.
- Make a bowl in the center of the flour and add the buttermilk. Mix the buttermilk into the flour mixture until moistened. Do not overwork. Add more buttermilk if necessary.
- Dust a work area with flour and pat out the biscuit dough, rolling after flattened. Dough should be about 1/2 - 3/4 inch thick. For extra layering, flip the dough over onto itself.
- Cut using a dusted glass or a dusted biscuit cutter. Bake on a silicon baking sheet or parchment for about 10 - 12 minutes.