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.

Drop Biscuits

Youtube Drop Biscuits

The Best Drop Biscuits

This is the perfect Drop Biscuits recipe for you.  They are very light and fluffy and they pack a sweet buttery flavor that just melts in your mouth.  They only take a few minutes to mix and they are in and out of the oven in practically no time at all.  I would dare say that this Drop Biscuits recipe is better than KFC’s Biscuits.  And if you’re making Biscuits and Gravy then this is most definitely the recipe for you.  But, I would highly recommend that you try them with my family Egg Gravy.

Drop Biscuits and Breakfast Gravy

I love these Drop Biscuits with Breakfast Gravy.  My Egg Gravy recipe doesn’t have the traditional sausage base.  I love sausage and I love sausage gravy but my Egg Gravy derives it’s flavor from bacon. It’s thick, hearty and I can guarantee that you’ll fall in love with it the first time you try it.  And if you’re feeling frisky, try my Scotch Eggs recipe.  If you don’t know what those are, you’re going to have to click the link to find out because there is all kinds of goodness wrapped up in there.

Drop Biscuits Ingredient:

1 cube Butter, melted (1/2 cup)
2 cups Flour
1 tsp Baking Powder
1 tbsp Sugar
1/2 tsp Cream of Tarter
1/2 tsp Salt
1 cup Milk

Be sure to watch the short video tutorial.  Bake 12 to 15 Minutes at 450 degrees and let the Drop Biscuits cool for 5 minutes before serving.

Breakfast Egg Gravy with Bacon

Egg GravyEgg Gravy Family Recipe!

Here’s a recipe that has been in my family for years, and we call it Egg Gravy.  As you may or may not have guessed, it is a Breakfast gravy we traditionally serve over hand torn pieces of toast instead of biscuits.  I’ve changed the recipe a little bit over the years but in my opinion, I’ve stepped in up a bit and made it even better; more of a restaurant quality.  It’s very similar to the idea of a Sausage based Breakfast Gravy, but instead of using sausage, we use Bacon. with the added bonus of scrambled eggs; which is why this recipe is called, Egg Gravy.

IMG_0768The interesting factor is the traditional Egg Gravy recipe doesn’t have any meat in it at all.  Though I did mention that bacon is at the heart of my recipe, there isn’t any in the original.  However, bacon grease is used as a starter to make a Roux.  Then you just add milk and eggs and stir until it thickens, and voila, you have Egg Gravy.  My recipe however, does in fact use bacon.  You can even add sausage with it as well if you’d like or replace it altogether.  It doesn’t matter.  As long as you follow the basic fundamental rule when you are making gravy, and that is to stir, stir, stir and don’t burn the bottom of your gravy.  If that happens, it’s over.  The burnt flavor will spread like a contagion and ruin the entire Egg Gravy.  So take the time to babysit your Breakfast Gravy for a measly 10 minutes with a constant stir and praise shall be your everlasting reward!

Egg Gravy Ingredients:

!/4 pkg of Bacon
2 Chopped Green Onions
3 tbsp Flour
2 cups Milk
3 Eggs
1/2 cup Heavy Cream
Salt and Pepper to taste (Pepper is usually 1 tsp but the salt will depend on your tastes)

Slice your bacon into 1/4 inch pieces and chop the Green Onions into Scallions.  Over medium high heat cook the bacon thoroughly, then add the onions.  Separate the bulk from the bacon grease and add the flour to make a Roux.  Once it becomes thick and darkens a bit, add the milk a half cup at a time.  Bring the gravy to a light boil before you add each half cup and whisk the clumps of flour that thicken in the milk until the mixture becomes smooth.  Go back and forth like this until the milk is gone, then add the eggs.  Once you’ve stirred in the eggs and they are cooked add the cream and simmer until it thickens for the last time.  Serve Egg Gravy over Hand Torn Pieces of toast or your favorite biscuits.