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Thank you, from the BaitShop Boyz!

%@&* good biscuits and gravy!

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TasunkaWitko View Drop Down
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    Posted: 14 March 2009 at 07:51

from BBQ Engineer at www.smokingmeatforums.com:

Quote Here is my entry into this weekend's BBQ Challenge...I love biscuits and gravy, and I haven't made homemade buttermilk biscuits for at least a year, so I think this qualifies. The sausage gravy is made with a naked fattie which really adds some depth to the sausage gravy.

My mom taught me how to make these, so I wrote it down and hopefully haven't lost anything in the translation from my head to your screen.


Buttermilk Biscuits



2 Cups self rising flour (you have to use self rising flour)
5 Tablespoons Shortening
1 Cup Buttermilk
Butter

Cut the shortening into the flour with a pastry blender or a fork. The flour will be crumbly afterward.

Make a depression in the flour at the side of the bowl, and pour in a small amount of buttermilk. Lightly work the flour mixture into the buttermilk until it is absorbed by the flour that surrounds the depression. Repeat this around the bowl until all of the buttermilk is gone and the flour is wet. Donít go crazy and flat out stir the mixture.

If you have extra flour at the bottom of the bowl that is not incorporated or wet, add a few extra teaspoons of buttermilk to get it damp as well.

Spoon out a biscuit sized piece of the dough, and roughly form it. Dust / coat in self rising flour. Put it on your greased baking dish. Repeat for the rest of your dough. I usually get about a dozen biscuits.

Put a pat of butter on top of each biscuit

Cook at 450 until golden brown ~12-15 minutes.

I got a fattie smoking while I assembled the ingredients for the biscuits.


I cut in the shortening with a pastry cutter


I assembled the biscuits and got them on a baking stone. After this I put a pat of butter on each one which melts and coats each biscuit with buttery goodness!


Fattie is done...smoked with Pecan and Cherry this morning.


Dice it up and throw it in the skillet with 4 Tablespoons of flour. Stir it around and let the flour brown up a bit in the fat from the sausage.


Add about 2 1/2 cups of milk, and the appropriate spices.


Here are the spices that I use. I'm a "pinch of this and a dab of that guy", so just go by taste.


Heat it up until it boils...flour doesn't reach it's maximum thickening power until it boils.


Biscuits are done...nice and crusty with a buttery / buttermilk taste!


Split the biscuits open and cover generously with Sausage Gravy....Freakin' Yum!


Usually I just use some refrigerator biscuits, and I honestly can't tell you why. The biscuits are easy to make, and blow the doors off of anything that Pilsbury can put in a can. After this plate, I had biscuits with (more) butter and strawberry preserves...then I just picked at the crusty parts of a biscuit...somebody get these away from me or I will eat the whole batch! Looks like the rest of the day is going to be spent on the treadmill!

Hope you enjoyed my Biscuits and Sausage Fattie Gravy Breakfast.



Edited by TasunkaWitko
TasunkaWitko - Chinook, Montana

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mr mom View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote mr mom Quote  Post ReplyReply Direct Link To This Post Posted: 14 March 2009 at 10:59
RON : the olny thing you need now is some hashbrowns and hot sause  to make that complet!!!!!!!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 14 March 2009 at 14:09
sounds good to me, al!
TasunkaWitko - Chinook, Montana

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Post Options Post Options   Thanks (0) Thanks(0)   Quote mr mom Quote  Post ReplyReply Direct Link To This Post Posted: 14 March 2009 at 14:26
ron , put the taters on the bisquets befor you put the gravey on !!!! then the hot sause.....
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