biscuits & gravy (no way this is healthy)

  • Posted by a hidden member.
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    Apr 07, 2015 4:42 PM GMT
    panic for Easter sunday brunch:
    -dug up a bottle of campaign and mixed it with crystal lite for the Mimosas. No one knew?
    -did the googles for biscuits and came up with a nice recipe, very easy quick.
    -had some good home made chicken stock for the gravy tho.


    recipe for simple easy biscuits (from food.com)
    NOTE the 1/3 cup oil, eekicon_eek.gif
    pre heat oven to 475
    mix dry ingredients:
    2 cups flower
    3 teaspoons baking powder
    2 table spoons sugar
    1 teaspoon salt
    combine with wet incidents:
    ⅓ cup oil
    ⅔ cup milk
    knead resulting doe
    between 2 sheets of wax paper roll to ½” thick
    cut ~2” round and put onto flat tin sheet
    bake 475F for 10-12 minutes




  • Destinharbor

    Posts: 4435

    Apr 07, 2015 7:41 PM GMT
    Eliminate the oil and substitute very cold butter cut into pieces the size of a small pea. Also, you don't need the sugar. The biscuits will be lighter and healthier.
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    Apr 07, 2015 8:54 PM GMT
    They would have been even better if you'd used lard instead of oil, and full fat cream instead of milk (you probably used low fat or nonfat milk, right?).   icon_twisted.gif
  • Destinharbor

    Posts: 4435

    Apr 07, 2015 9:00 PM GMT
    I've never quite gotten up the courage to try lard. Basically pig fat cleaned of solids, right? Is it a flavor thing or does it heat differently affecting the rise? I have tried heavy cream instead of whole milk but found it made the biscuits heavy. No?

    One other thing I like is to increase the milk a bit and not kneed the dough but just barely mix it and then drop it onto the pan (covered with parchment). It gives it a nice crusty exterior and a very light interior. Old southern thing.
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    Apr 07, 2015 9:06 PM GMT
    Destinharbor's right about the butter.

    Here's a biscuit recipe from Marion Cunningham's The Fannie Farmer Baking Book (out of print). I haven't tried it but can easily imagine that I'd eat the entire batch once they came out of the oven.

    2 cups flour
    1 teaspoon salt
    1 tablespoon baking powder
    2 teaspoons sugar
    1 to 1 1/2 cups heavy cream
    6 tablespoons butter melted (3/4 stick or about 1/3 cup)

    Use the usual mixing and baking instructions for making biscuits. Add more cream if the dough is "too shaggy and pieces are dry and falling away."

    I like her introduction to the recipe:

    In the summer cooking classes James Beard conducted for many years in Seaside, Oregon, this is the biscuit we often made to go with either the marvelous fresh berries or the chicken dishes. Light, buttery, and so simple to make, they were loved by everyone.
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    Apr 07, 2015 9:09 PM GMT
    Destinharbor saidBasically pig fat cleaned of solids, right? Is it a flavor thing or does it heat differently affecting the rise?

    I've never tried it. Certainly flavor is a factor. From what I've read what you buy in the store is nowhere near as good as making it yourself, and it's healthier, strange as that may sound. But finding a butcher with the correct stuff may not be easy.