Buttermilk Biscuits

A plate of fresh homemade Buttermilk Biscuits.

The Best Buttermilk Biscuits

From Sausage and Gravy to KFC, Buttermilk Biscuits have become an American staple and if you’re looking for a great recipe, you’ve come to the right place. These biscuits turn out exactly the way you want them and, believe it or not, they’re very easy to make. You just have to understand a few basic tricks and your biscuits will turn out perfect, first try.

Partially eaten plate of Biscuits and Sausage Gravy.

The Trick to Fluffy Flaky Biscuits

The secret to Buttermilk Biscuits is in the dough. This recipe doesn’t have many ingredients so, it’s not really about what goes into the dough as much as how the dough is mixed.

From the very start, you need to mix all of the dry ingredients first. Then add cold butter, preferably frozen, and it needs to be grated or shredded in a food processor with all of the dry ingredients. If you’re familiar with apple pie crusts or pastry dough recipes, the technique is very similar(This allows the dough to puff up into flaky layers once the dough is pressed and folded).

Afterwards, the wet ingredients, buttermilk and honey can be mixed in but, be careful not to over mix. In fact, as I show you in the video tutorial, its important to only combine the ingredients into one mass rather than really “mix” the dough, then press it flat and begin to fold and roll as instructed.

The biscuit cutting is important as well. Instead of twisting the cutter through the dough, just press firmly with a wiggle. Twisting tends to keep the dough from separating and rising with flaky layers. Trust me, you don’t want to end up with hard baked hockey pucks.

This recipe makes approximately 16 biscuits about 2 1/2″ wide and 1 1/4″ thick.

Perfect Buttermilk Biscuits video tutorial by PoorMansGourmet.

Buttermilk Biscuits Ingredients:

2 1/2 cups Flour
1 cube Butter, 1/2 cup
1 1/4 cup Buttermilk
2 tbsp Baking powder
1 tsp salt
2 tbsp honey

Bake at 425° Fahrenheit for 15 minutes

Be sure to watch the short video tutorial and I’ll show you exactly how to make the best fresh Buttermilk Biscuits.

Smoked Country Style Boneless Beef Ribs

3 lb package of Raw Country Style Boneless Beef Ribs, $4.98/lb.

The Best Beef Ribs

There’s nothing like good barbecue and these beef ribs are great for any grill. In fact, I’m going to show you how to smoke these Country Style ribs on a gas grill. There’s really nothing to it. In fact, in my opinion, it’s even easier than using a traditional smoker with virtually the exact same results. Don’t believe me? Then check this out.

4 Raw Country Style Boneless Beef Ribs in a ceramic dish, seasoned with Kosher Salt and Pepper.
4 Boneless Beef Ribs on the grill after 3 hours of smoking.
4 Country Style Boneless Beef Ribs completely smoked and resting in Aju.
2 whole Smoked Country Style Boneless Beef Ribs with 1 other sliced and another shredded, resting in Aju.
How to smoke country style boneless beef ribs on a gas grill by PoorMansGourmet.

Smoked Country Style Boneless Beef Ribs Ingredients:

Country Style Boneless Beef Ribs Ingredients:

3 lbs Boneless Beef Ribs
1 cup Beef Broth
Kosher Salt and Pepper to taste

Grill and smoke the Country Style Boneless Beef Ribs over indirect heat at 225° Fahrenheit for 3 hours. Switch the meat around on the grill, spritz with Beef Broth and and probe one meat portion with a thermometer. When internal temp reaches 160° F, wrap with foil and add 1/4 cup of Beef Broth. Cook again over indirect heat until the internal temp reaches 205° Fahrenheit, then remove from the grill. Wait 10 minutes to cut, shred and serve.

Tuna Casserole

One plated serving of my Tuna Casserole.

The Best Tuna Casserole

This is better than a basic recipe for a Tuna Casserole but it is easy and it’s delicious. Last week, I made a very simple and basic recipe, which was descent, but it didn’t strike me as a yeah I want more kind of a dish so, I decided to step it up. The end result turned out great and I really think you’re going to be pleased because I stuck with all of the basics and through in some ingredients to give this dish more bite.

Frying pan on the stove half full of chopped Holy Trinity ingredients, garlic and peas.

The Holy Trinity with Peas

Many basic Tuna Casserole recipes call for frozen peas but I decided to take it a step further and add the Holy Trinity. As you may or may not know, the Holy Trinity is just 3 simple ingredients made famous in in French and Cajun Cuisine; chopped onion, celery and bell pepper. These three ingredients are a fundamental start to many recipes and I decided that this dish shouldn’t be any different so, I added them.

Mixed Tuna Casserole ingredients, in a large bowl, before baking.

Creamy and Crunchy

One of my favorite things about a casserole is the top layer. I like the crunchy flavor of salty Potato chips and/or fried French Onions. In this case, I decided to add both for more flavor. I crush the potato chips and add them to the mix and add the french onions as a topping with cheddar cheese. That’s not the only cheese I add to this recipe, however. Again, I’m going for flavor and I like anything creamy to be rich so, I added grated Parmesan cheese to the mix along with some cream of mushroom soup and a little milk.

You have to be careful with the mixture of all of these ingredients because you can, very easily, do one of two things; either make it runny, with too much liquid or dry it out with not enough. Those potato chips and the “Al dente” noodles like to suck up that moisture with the casserole is baking so, be sure you’ve added the right amounts that I’ve listed below. And, if by some chance you’re tastes are different than mine, just adjust the liquid, milk, accordingly.

Oh, I almost forgot… I usually salt the boiling water before I cook my noodles to add more flavor but, in this case, I chose Chicken Bouillon. Just think of it like adding the seasoning packet to your ramen and flavoring the noodles. It isn’t weird, it’s pretty much the same frickin’ thing!

Tuna Casserole video tutorial by PoorMansGourmet.

Tuna Casserole Ingredients:

1 12 oz bag Egg Noodles
Cook the Noodles in Chicken Broth or use Bouillon. Approximately 4 quarts of water and 1/3 cup of Knorr Chicken Bouillon.

1 tbsp Olive oil
1 tbsp Butter
2 Cloves Garlic, chopped
1 bunch Fresh Parsley, chopped
1 stick Cellery, diced
1 Bell Pepper, diced
1 cup Peas, frozen
1/2 Onion, diced
2 cans Mushroom Soup
3/4 cup Milk
1/2 cup Parmesan Cheese, grated
1 cup Cheddar Cheese, grated
1/2 cup French Onions
1/2 cup Potato Chips, crushed
3 cans tuna, Solid White Albacore
1 tbsp Worcestorshire

Salt and Pepper to taste

Bake at 400° Fahrenheit for 20 minutes then add the Cheddar cheese and French onions and bake for another 5 minutes, then serve.

P.S. You can easily turn this dish into a Chicken Noodle Casserole by swapping out the canned Tuna for Chicken and the canned Cream of Mushroom Soup for Cream of Chicken Soup, instead.