Wednesday, March 3, 2010
Simple Delicious Biscuits with the Best Gravy!
I love having fresh homemade biscuits for breakfast and they are easier to make than you may think. The dough comes together in only a few minutes and within 15 minutes you’ll be enjoying hot biscuits from the oven. Most biscuit recipes use a lot of butter, making them very high in fat. I used light margarine for the recipe instead and the results were great! The biscuits were tender and flaky without all the fat! When using margarine in recipes, use a brand with at least 5 grams of fat and use 3/4 the amount of butter called for to compensate for the extra water content. I served these with my super secret gravy but they go equally well spread with butter or jam.
Okay, I’ll let you in on the secret gravy. The recipe is quite time consuming and difficult, but the results are well worth it. Ready?
Take one package Southeastern Mills Country Gravy Mix. Made according to package directions. Add ground sage to taste. Pour over warm homemade biscuits. Consume immediately.
Adapted from Baking: From My Home to Yours
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
2 teaspoons sugar
1/2 teaspoon salt
1/4 + 1/8 cup light margarine (I use I Can't Believe It's Not Butter! Light)
3/4 cup cold unsweetened almond milk
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
Whisk flour, baking powder, sugar and salt in a bowl. Drop in butter and using fingers, toss to coat the pieces of butter with flour. Using fingertips or pastry blender, cut and rub the butter into dry ingredients until mixture is pebbly. You'll have pea-size pieces, pieces the size of oatmeal flakes and pieces of everything in between - and that's just right.
Pour the milk over the dry ingredients, grab a fork and toss and gently turn the ingredients until you've got a nice soft dough. Now reach into the bowl with your hands and give the dough a quick gentle kneading - 3 or 4 turns should be enough to bring everything together.
Lightly dust a work surface with flour and turn out the dough. Dust the top of the dough very lightly with flour and pat the dough out with your hand or roll it until 1/2 inch high. Don't worry if its not completely even. Light touch is more important than accuracy.
Use a 2-inch biscuit cutter to cut out as many biscuits as you can. Try to cut the biscuits close to one another so you get the most you can out of this first round. By hand or with a small spatula, transfer the biscuits to the baking sheet. Gather together the scraps, working as little as possible, pat to a 1/2 inch thickness and cut as many additional biscuits as you can; transfer them to the sheet.
Bake the biscuits for 14 to 18 minutes, or until they are puffed and golden brown.