Ozark War Eagle Buttermilk Biscuits | Midwest Living

Ozark War Eagle Buttermilk Biscuits

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Ozark War Eagle Buttermilk Biscuits

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  • Yield: 10 biscuits
  • Prep 30 mins
  • Bake 10 mins to 12 mins

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Ingredients

  • 1 cup white whole wheat flour or whole wheat flour
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup shortening
  • 1 cup buttermilk or sour milk*
  • Sausage Gravy

Directions

  1. In a large bowl, combine flours, baking powder, baking soda and salt. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add buttermilk all at once. Using a fork, stir just until moistened.
  2. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing dough for four to six strokes or just until dough holds together. Pat or lightly roll dough until 3/4-inch thick. Cut dough with a floured 2-1/2-inch biscuit cutter, cutting straight down with no twisting. Reroll dough cuttings as necessary.
  3. Place biscuits 1 inch apart on an ungreased baking sheet or place in an 11x7x2-inch baking pan with the biscuit edges just touching. Bake in a 475 degree F oven for 10 to 12 minutes or until golden brown. Remove biscuits from baking sheet or pan; serve warm with Sausage Gravy. Makes 10 biscuits.

Tip

  • * To make sour milk, place 1 tablespoon lemon juice or vinegar in a glass measure. Add enough milk to equal 1 cup total. Let stand for 5 minutes before using.

Sausage Gravy

Ingredients

  • 8 ounces bulk pork sausage
  • 1/3 cup unbleached all-purpose flour
  • 2 1/4 cups milk
  • salt and pepper

Directions

  1. In a heavy, large skillet or cast-iron skillet, cook sausage over medium-high heat until meat is brown, stirring occasionally. Do not drain; leave pan juices in skillet. Sprinkle flour over meat. Stir flour into meat. Cook and stir over medium heat for 3 minutes. While stirring, gradually add 1 cup milk. Cook and stir until mixture begins to thicken. Gradually stir in 1-1/4 cups more milk. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Remove from heat. Season with salt and pepper. Makes 2-2/3 cups.

Nutrition Facts

(Ozark War Eagle Buttermilk Biscuits)

Pyridoxine (Vit. B6) (mg) 0, vit. A (IU) 146, Folate (µg) 36, vit. C (mg) 1, cal. (kcal) 251, Cobalamin (Vit. B12) (µg) 0, pro. (g) 9, carb. (g) 25, sodium (mg) 502, fiber (g) 1, Potassium (mg) 210, calcium (mg) 121, sugar (g) 4, iron (mg) 1, Polyunsaturated fat (g) 2, Fat, total (g) 12, Niacin (mg) 2, chol. (mg) 22, sat. fat (g) 4, Thiamin (mg) 0, Riboflavin (mg) 0, Monosaturated fat (g) 5

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