Amanda at What we're eating has this recipe for Fluffy Buttermilk Biscuits on their blog. I also had a little pork sausage leftover from Saturday's breakfast, sounds like a match made in heaven to me.
So I got together the ingredients.
Measured out one cup of all purpose flour,
and one cup of cake flour.
To this I added baking powder, baking soda and salt.
I cut in some butter. I love my wire whisk. I use it to make pounced potatoes and as a pastry blender to cut butter into flour.
I don't keep fresh buttermilk on hand so I use Bob's Red Mill dry buttermilk powder, great stuff. So I mixed some up and,
added it to the flour butter mixture. Mixed it all up until the dough just came together.
Turned the dough out onto a lightly flowered surface and patted it into a 1inch thick round.
Using a round biscuit cutter I cut out the biscuits and placed them on a baking sheet. They then got brushed with some melted butter and popped into a 500*F oven. Make sure you preheat the oven in plenty of time, it's important to put them in a really hot oven.
Mmmmm, nice and golden brown. No, the bottoms aren't burnt, even though the top one looks like it is.
While the biscuits were baking I started making the sausage gravy.
Cooked off some bulk pork sausage, it's nice and spicy. It's made by the butcher at a little grocery store about 10 miles from us. It's pretty darned lean also, I didn't have to drain any fat off at all.
I sprinkled in a good heaping forkful of flour. Stir, stir, cook, cook, until the raw flour taste is cooked off.
To this I added the rest of the buttermilk from the biscuits plus a little milk.
Stir, stir, cook, cook, scraping the good fond from the bottom of the skillet. Simmered it a bit to let the gravy thicken.
The biscuits were split open with a fork and the gravy was poured on. Oh merciful heavens was this ever good.
Even better with an egg on top.@@@@@ Now You're Cooking! Export Format
Fluffy Buttermilk Biscuits
1 cup all-purpose flour
1 cup cake flour
1/2 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp kosher salt
4 tbsp butter, very cold and cut in small; cubes
3/4 cup + 2 tbsp buttermilk
2 tbsp melted butter
Preheat oven to 500 degrees. It is very important to have a hot oven so do
this step early and let your oven get super hot.)
Once the oven is hot, sift together the first 5 ingredients in a mixing
Next, incorporate the cold butter into the flour mixture by masking the
ingredients together using your hands, a fork or a pastry blender until it
resembles a course meal with pea-sized lumps of butter and flour. If using
your hands, work extra quickly so that the butter doesn't melt during the
Add the buttermilk to the mixing bowl with the flour and butter. Stir just
until all the ingredients have come together in a ball of dough. (Try not
to overwork the dough as this will lead to tough biscuits!)
Turn the dough out onto a lightly floured surface. Press or roll the dough
into 1' thick circle (again, avoid over working the dough). Using a round
cutter or ring mold dipped in flour, carefully cut out biscuits and place
onto a sheet pan in a circle with the edges of each biscuit nearly (but not
quite) touching one another and 1 biscuit situated in the middle of the
circle. Loosely form the remaining dough scraps into 1 biscuit.
Brush the tops of the biscuits with melted butter. Place sheet pan in
preheated oven and bake for approximately 10 minutes or until tops are
Remove from oven and brush with more melted butter. Serve immediately and
Recipe by Amanda Simpson
From post: Fluffy Buttermilk Biscuits
** Exported from Now You're Cooking! v5.84 **
And that's that.