Biscuits and Gravy

I love biscuits and gravy but rarely make it, it just never comes to mind. When we had family staying the weekend I decided this would be a wonderful breakfast, and it turned out to be just that! I made the biscuits and Carmel rolls, Adam made the gravy, and my father-in-law made some American potatoes. It was a perfect Sunday brunch meal!

I rolled the biscuits a little to thin, so that’s why some are doubled up, but the flavor was wonderful!

And just because I have to rave… I think this is my best picture yet to date… What do you think? Are my photography skills getting better?

Southern Biscuits (From:Alton Brown)

• 2 cups flour
• 4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon salt
• 2 tablespoons butter
• 2 tablespoons shortening
• 1 cup buttermilk, chilled

Preheat oven to 450 degrees.

In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don’t want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.

Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that’s life.)

Bake until biscuits are tall and light gold on top, 15 to 20 minutes.

Tagged as: Bread, Breakfast