Homemade Biscuits and Gravy but STUFFED! Buttermilk Biscuits and Sausage Gravy
2.5 cups all purpose flour
1 cup buttermilk
1 stick cold unsalted butter (cubed)
1 and 1/2 tbsp baking powder
1 tbsp sugar
1 tsp baking soda
1/2 tsp salt
1 Roll of ground sausage
3 tbsp flour
2 cups whole milk
Italian seasoning
salt and pepper to taste
Cheddar Cheese Buttermilk Biscuits
Cheddar Cheese Buttermilk Biscuits
Makes about 10 biscuits
These Flaky Buttermilk Biscuits are Rich and Easy to make.
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Ultimate Buttermilk Biscuits |Christine Cushing
I show you a great technique to make the most tender and flaky biscuits and we talk lamination. These buttermilk biscuits are ideal for dinner, brunch , featuring lemon zest and fresh herbs, they walk the tightrope between sweet and savoury. Get your fried chicken, gravy, poached eggs or jam and cream ready to serve these biscuits the whole family will devour.
FULL RECIPE BELOW :
Ultimate Buttermilk Biscuit
270 gm all purpose flour – 1 ¾ cups
50 gm cake and pastry flour – 1/3 cup
10 gm baking powder – 2 tsp.
2.5 gm baking soda 1/2 tsp.
Grated zest of 1 lemon
4 gm sea salt – ¾ tsp.
15 gm - sugar 1 Tbsp.
120 gm unsalted butter (1/2 cup)
275 ml buttermilk -1 cup + 2 Tbsp. spoons
Freshly chopped dill, thyme or rosemary
Grate butter and freeze while preparing remaining ingredients.
In a medium bowl, sift together the flours, baking powder and baking soda. Stir in the salt, lemon zest, sugar and fresh herbs. Toss to blend.
Add the cold butter and stir with spatula until well blended and butter resembles course meal. Add the cold buttermilk and stir with a rubber spatula until the flour is absorbed. Turn onto lightly floured board. Note- your dough may be softer than what mine looked like in video, just add a handful more flour and gently knead to bring together.
Using a floured rolling pin press down into a rectangle. Cut into 4 squares. Stack each of them on top of each other and gently use rolling pin to press down. Turn over and dust with flour and repeat process. Roll out into a rectangle about ¾ “ thick , dusting with flour as needed.
Preheat oven to 375 D.
Using a biscuit cutter about 2 ¾ “- 7 cm round, cut out 10- 12 circles and arrange on a parchment lined baking sheet. Gather remainder of dough gently to get the final circles. They won’t look at perfect but will still taste great.
Alternatively, you can cut rectangles and cut in half into triangles.
Bake at 375 D convection setting, 19-22 minutes until biscuits are golden brown and puffed. Cool.
Makes 10- 12 biscuits
EASY Buttermilk Biscuits Recipe
There’s nothing better than warm homemade Buttermilk Biscuits along with your meal. These biscuits come together so easily from scratch with only 7 ingredients and in 35 minutes or less. You’ll love how wonderfully soft and buttery they are, with many fluffy, flaky layers.
RECIPE:
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Cook Southern Biscuits with Alton Brown | Good Eats | Food Network
Nobody can deny the deliciousness of a flaky, buttery biscuit.
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Pop culture, comedy and plain good eating: Host Alton Brown explores the origins of ingredients, decodes culinary customs, and presents food and equipment trends. Punctuated by unusual interludes, simple preparations and unconventional discussions, he'll bring you food in its finest and funniest form.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Southern Biscuits
RECIPE COURTESY OF ALTON BROWN
Level: Easy
Total: 40 min
Prep: 20 min
Cook: 20 min
Yield: 1 dozen
Ingredients
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
Directions
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.
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Cook Southern Biscuits with Alton Brown | Good Eats | Food Network
Amazing Parmesan Chive Biscuits
These sky-high Parmesan Chive Biscuits from the fall chapter of MY BOOK are cheesy, buttery and delicious! They go well with everything are just about perfection out of the oven with a pat of butter. Thanks SO much to everyone who's already ordered a copy, and if you haven't grabbed one yet you can use the links below!
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