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.

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.

Grilled Cheese with an Egg in the Basket

Grilled Cheese with an Egg in a Basket

Grilled Cheese and a what?

I said, a Grilled Cheese sandwich with an Egg in the Basket.  It’s not that complicated is it? It’s two of my favorite comfort foods molded into one delicious sandwich, and it’s got Brunch written all over it!  I suppose there are probably recipes for each of these all over the web these days because they’re both really popular items and they’re both very easy to prepare, but can you do both at the same time in the same recipe?  You’ll be able to after you watch this little step by step tutorial, I promise you.  Especially once you realize that this Brunch sandwich is smothered with a sausage country gravy!

Grilled Cheese with an Egg in a Basket Ingredients:

2 pieces of Bread
2 tbsp Butter
1 egg
1/4 cup Cheddar Cheese

Butter only one peice of bread.  Cookie cut the other for the egg in a basket.  Melt 1 tbsp of butter in a hot pan over medium and place the cookie cut slice in the pan, then crack one egg in the middle and add salt and pepper.  After one minute, flip the bread over to the other side, using a spatula, and cover the top with cheese immediately.  Then place the other piece of bread on top and wait 1 minute to flip the whole sandwich over, to cook the other side.  Once you’ve flipped the Grilled Cheese Sandwich over, the Egg in a Basket side will be facing up.  Cook for another minute then plate.  I like to serve my Grilled Cheese with an Egg in a Basket, with sausage or country gravy!