![]() Sift flour, baking powder, sugar and salt into a large mixing bowl. I feel I have rambled on enough about these biscuits, so let’s get to it and make some comfort food! If you don’t have one, or don’t feel like buying one, just make sure not to over-work the dough, and keep it cool failure to do this will result in tough biscuits that lack that flakey goodness! I used a slab of marble that I picked up at World Market for rolling out the dough since the marble stays cool and will keep your dough below the melting point of butter. ![]() Temperature of the dough is key here in making sure that your grated butter doesn’t melt all over the place and defeat the purpose. The gravy comes together quite quickly and can be done while the biscuits are baking, so take your time with those flavorful beauties and don’t worry too much about prepping the gravy (other than making sure your ground pork is thawed). The grated butter creates the most wonderful little pockets of flavor and flakiness that just can’t be replicated by some mass-produced substitute. These suckers are sooo much better that some Pillsbury grands that you released from an exploding cylinder. ![]() Making your own biscuits may seem daunting, but I assure you that it is well worth the extra effort. That being said, this recipe should be reserved for occasions when your guests are less concerned about their waistlines, and more concerned about there being left-overs for a second helping! Seriously though, this is real food and won’t be listed on any weightwatchers blogs… Oh well, more for us! They have all the parts required for a happy tummy: carbs, fat, and love… how can you go wrong? These biscuits and gravy are a sure-fire way to stay warm this winter, and are bound to evoke feelings of comfort and happiness.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |