Here is the problem … these pictures don’t do these sticky biscuits justice. I have tried on several occasions to take just the right picture to make you want to pluck the biscuit right off the page and gobble it up. Well, let me back up ….
Last spring I was at a Community Bible Study leadership retreat at a beautiful conference center in middle Tennessee called Beersheba Springs Assembly. Besides the stunning site of serene beauty and peace, the kitchen staff is really friendly and prepares delicious and nutritious meals for the guests.
As I approached the breakfast bar one morning my eye caught a huge tray that looked like cinnamon rolls or some kind of gooey delight. As I soon discovered Sticky Biscuits are a morning staple at Beersheba and the cook was more than willing to give me the recipe. In fact, when I approached the kitchen window to ask about the gooey, sweet, yummy biscuits, the cook smiled, moved to a drawer where she extracted the recipe and handed it to me. She keeps multiple copies on hand because I wasn’t the first or the last to ask for the recipe! But wait there’s more! Click to continue reading
My step-son Bryan was coming for a visit and he sent me a picture of a mile-high biscuit from a restaurant in California, commenting about the “best biscuit” he ever ate. To a slightly competitive cook that was basically throwing down the gauntlet!
Whenever the kids come home the Chief’s biscuits and gravy are always on the breakfast menu. My Chief gravy maker use to make the entire breakfast of biscuits and the gravy. But for many years now I have been the biscuit maker and he makes the gravy.
I only just realized I have never posted the Chief’s gravy recipe. He says it takes his special touch. I agree. However, I am going to share his recipe with you and you can add your special touch to make it your own!
I decided since I needed to crank my biscuits “up a notch” I would go looking for a good ol’ southern buttermilk recipe. I found the one I wanted on Food.com.
I chose it because I like the idea of basting the biscuits in buttermilk before baking. I hadn’t ever done that before. I used my food processor which helps crumble the dough and butter together to resemble course cornmeal.
I added the other ingredients and the buttermilk just until combined. The secret to soft, flakey biscuits is to not overwork the dough. The tendency is to roll it around, pat it, turn it over and keep mixing. However RESIST that temptation and just mix until it holds together.
These biscuits were not mile-high but they are some of the best I’ve ever made! Flaky, soft, buttery, delicious!
Topped with homemade strawberry jam or The Chief’s gravy … either way you won’t be disappointed. I’ve included both recipes below.
My husband was a cook in the navy and he perfected his gravy years ago. Today this gravy is legend in our family!
Author: By Catherine Daugherty
Recipe type: Breakfast
Serves: 8 servings
1 lb. favorite breakfast sausage (We use Williams or Jimmy Dean)
2-3 Tablespoons all-purpose flour
1 tsp. Worcestershire sauce
½ tsp. garlic salt
Salt and Pepper to taste
4 to 6 cups of milk
In a large skillet over medium heat cook sausage until well done, crumble fine or leave a little lumpy to suit your own style of gravy.
Add 2-3 tablespoons of flour stirring well to soak up pan drippings.
Add Worcestershire sauce, garlic salt, salt and pepper to taste.
Stir well over medium heat, mixing everything together.
Start adding milk – a little at a time stirring as you go. You can add 4 to 6 cups milk depending on how much gravy you want to make.
Turn heat down and let simmer on low. We simmer for about 1 hour to meld flavors together. During this time add milk as needed to keep gravy consistency. The longer you simmer the gravy the browner it will get. Keep adding milk to keep gravy texture.
Serve over biscuits or try slicing some fresh garden tomatoes and top with gravy.
You can stretch this recipe out adding more flour and more milk. The end result will be less sausage in the gravy but the flavor will be there.
* The garlic salt and Worcestershire sauce can be increased to suit your taste. Be sure and use a sausage that contains enough fat to give off some grease. Do not use a fat free or low fat sausage.
When your gravy calls for the best biscuits possible, these flaky, soft, buttery biscuits won't disappoint!
Author: Adapted by Catherine Daugherty
Recipe type: Bread
2 cups all-purpose flour, plus more for dusting the board
1⁄2 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon kosher salt or 1 teaspoon salt
6 tablespoons unsalted butter, very cold
1 cup buttermilk (approx)
Preheat your oven to 450°F.
Combine the dry ingredients in a bowl, or in the bowl of a food processor.
Cut the butter into chunks and cut into the flour until it resembles coarse meal. If using a food processor, just pulse a few times until this consistency is achieved.
Add the buttermilk and mix JUST until combined. If it appears on the dry side, add a bit more buttermilk. It should be slightly wet.
Turn the dough out onto a floured board. Adding flour as necessary, gently PAT (do NOT roll with a rolling pin) the dough out until it's about ½" thick. Fold the dough a couple times, gently press the dough down to a 1 inch thick. Use a round cutter to cut into rounds.
You can gently knead the scraps together and make a few more, but handle as little as possible.
Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.
If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together. Brush with buttermilk.
Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.
Do not overbake.
Recipe adapted from Food.com Note: The key to great biscuits is in the handling of the dough. The dough must be handled as little as possible or you will have tough biscuits. The food processor produces superior biscuits, because the ingredients stay colder and there's less chance of overmixing. You also must pat the dough out with your hands, lightly. Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit. FREEZE: You can make these biscuits, cut them, put them on cookie sheets and freeze them. After frozen wrap in airtight container for up to a month. When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.
With the 4th of July celebration sneaking up on us this week I have seen all kinds of yummy and sometimes really cute menu items.
From the website Real Women of Philadelphia comes these cute little marshmallow pops that feature a Tub of SNACK DELIGHTS Dark Chocolate. Occasionally I post recipes on this site and I love all the recipes featuring various Philadelphia cream cheese products.
Fruit pizza is one of my favorite celebratory treats featuring the summer’s bounty of fresh fruits! Besides that, it is very easy to make!
I can’t pass by a holiday morning brunch without including Monkey Bread! I made this batch recently for my visiting sister-in-law. She liked it so much I made another before she left! 🙂 If you have kids that want to join you in the kitchen monkey bread is easy to make and perfect for little hands to join in.
Last year I came across this layered jello from Our Best Bites. I adore this picture! I printed out the recipe and have had it in my to-do pile of recipes for over a year. Sadly, I haven’t gotten it made it. But that doesn’t mean you can’t make it this year for the 4th! Click on the picture for the link to the recipe!
I am so excited! Tomorrow my cousin Jill and her husband Jeff are stopping by for a visit! I haven’t seen her for about 10 years … oh where does the time go? When she was 12 and I was 18 she was “a little kid.” But when we are both 50-something, well, those years just melt away 🙂
I am having so much fun menu planning, cooking and baking. Hopefully we will get a picture or two I can share. Do you remember a week or two ago when I shared this great picture for Chipotle Sweet Potato Skillet Biscuits? Well, Meagan at Scarletta Bakes was kind enough to share the recipe and I have made them twice. The first time I followed the recipe exactly.
My culinary consultants were crazy about the results! But me, not so much. The biscuits are drop biscuits and slightly heavier than I am use to (can you say sweet potato?) I was expecting CHIPOTLE flavor and what I got was a very subtle, savory slightly smokey, chipotle. All of that made my two consultants fill up with compliments.
But for me, I wanted more flavor, fluffier, higher, softer …
So, after we ate the first batch I set out to make a second batch. I liked them better, my culinary consultants were just glad I made them again! So, I am posting both recipes — you decide.
The second batch I used less sweet potato, added chipotle chili pepper seasoning, shredded sharp cheddar cheese and I rolled and cut them instead of dropping them.
Either way, they make an awesome display on the table and hot out of the oven they won’t last long. Slathering with butter was the crowning touch.
A savory biscuits, dense and chewy infused with chipotle chilies smokey flavor.
Author: Adapted From Scarletta Bakes
¼ cup Unsalted butter, chilled, cubed
3 cup All-purpose Flour
3¼ teaspoon Baking Soda
1 teaspoon Salt
1 cup Sweet Potato puree
2 cup Buttermilk
4 Chipotle Chilies
Melted Butter For Brushing Tops
Preheat oven to 475 degree F. Grease a 10" cast iron skillet and set aside.
Place buttermilk in a medium bowl and submerge chilies. Set aside to soak for 1 hour.
Peel the sweet potato(s) and cut into several small pieces. Place into a pot of boiling water and boil until fork-tender, approximately 20 minutes. Drain cooked potato pieces and mash with a fork. Set aside to cool.
Place the flour, baking soda, and salt in a bowl of a food processor fitted with a steel blade. Pulse-process just to blend. Don't proceed to the next step of adding butter until you have your chipotle-infused buttermilk and the sweet potato puree ready.
To finish the buttermilk, simply remove and discard the chilies. Once the sweet potato puree and infused buttermilk are ready, add the butter to the flour mixture and process until a coarse meal forms. Remove the meal to a large bowl. Fold in the sweet potato puree and then pour in the buttermilk. Work the dough gently until all the ingredients are incorporated.
Once a uniform dough has formed, pinch off small balls and place them in a ring around the edge of the prepared pan. Place two final biscuits in the center. The edges of the biscuits can be touching the pan. Place the entire pan in the oven and bake for 17 minutes. Remove, brush generously with melted butter and bake for an additional 2 minutes.
Cool slightly or serve immediately.
(1) One large sweet potato yields approximately one cup puree. (2) Buttermilk can be infused with chipotle chilies longer than one hour, if you prefer.