Southern comfort May 27, 2011
Posted by D in Random.Tags: biscuit
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I finally made a good from-scratch biscuit! I’ve never liked Bisquik; I can always detect that aftertaste. I think “flat” is the best word I can use to describe the aftertaste. Do you know what I’m talking about? Is there a proper description for the Bisquik tang?
Anyway, so I finally found something that worked for me. And it wasn’t one of those restaurant-sized recipes where you have to bake it in five batches. It was just enough for a meal plus some leftovers. I was so excited about it, I texted Xeo.
me: I finally made a perfectly fluffy/flaky biscuit. Now I just need to figure out how to make a white gravy, then I can be a southern girl like all y’all.
x: roflmao
x: I just made mediterranean ass.
Yeah, that’s right. It always comes back to ass.
Anyhoo, because Xeo requested it, here it is. Nothing groundbreaking, but it’s my ticket to belle-dom!
LF Gravy, PST
2 c flour
4 t baking powder
3 t sugar
1/2 t salt
1/2 c shortening
1 egg
2/3 c milk
In a small bowl, combine the flour, baking powder, sugar and salt. Cut in shortening until the mixture resembles coarse crumbs. Beat egg with milk; stir into dry ingredients just until moistened. Turn onto a well-floured surface; knead 20 times. Roll to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place on a lightly greased baking sheet. Bake at 450 degrees F for 8-10 minutes or until golden brown. Serve warm.
WOOT! I hadn’t realized you were back and blogging a bit. I’m definitely gonna try these out.
Stunning biscuits! In my experience, making a good white gravy can’t be done with a recipe… it’s more a trial and error process. Here’s my blog post about it (https://boilthewater.wordpress.com/2009/07/20/milk-gravy/).