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Ozark War Eagle Buttermilk Biscuits
Bake: 10 mins to 12 mins at 475°F
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.
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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.
Ingredients
- 8 ounces bulk pork sausage
- 1/3 cup unbleached all-purpose flour
- 2 1/4 cups milk
- salt and pepper
Directions
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.
This is the recipe I have used for years and it is always a winner. Add 2 Tbls of sugar and you have a base for your strawberry shortcake, or topping for cobbler. Add a bit of cayanne pepper to your gravy for an extra kick. You can also use red pepper flakes if you like it spicier.
4/14/2010 11:08:43 AM Report Abuse