Buttermilk Omelet Biscuit W Peppered Cheese Gravy Recipes

BUTTERMILK GRAVY

Steps:

• Heat bacon drippings in a skillet over medium heat. Add flour and whisk until well combined and bubbly, about 1 minute. Pour in buttermilk gradually and bring to a boil, about 3 minutes. Reduce heat and simmer, whisking constantly, until thickened and smooth, 2 to 3 minutes.
• Stir in chicken bouillon, salt, and pepper. If gravy is too thick, whisk in more buttermilk until you reach your desired consistency. Serve immediately.

CHEF JOHN'S BUTTERMILK BISCUITS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Line a baking sheet with a silicone baking mat or parchment paper.
• Whisk flour, baking powder, salt, and baking soda together in a large bowl.
• Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.
• Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.
• Turn dough onto a floured work surface, pat together into a rectangle.
• Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.
• Roll dough on a floured surface to about 1/2 inch thick.
• Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter.
• Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.
• Brush the tops of biscuits with 2 tablespoons buttermilk.
• Bake in the preheated oven until browned, about 15 minutes.

CHEDDAR BUTTERMILK BISCUITS

Steps:

• In a large bowl, combine the flour, sugar, baking powder, salt and cayenne. Cut in butter until mixture resembles coarse crumbs. Add the cheese and toss. Stir in buttermilk just until moistened. , Turn onto a lightly floured surface; knead 8-10 times. Pat or roll to 1 in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart in a large ungreased cast-iron or other ovenproof skillet. Bake at 425° until golden brown, 15-18 minutes. Serve warm.

BUTTERMILK-CHEESE BISCUITS

Steps:

• At least 30 minutes or up to 2 1/2 hours before serving: in a medium bowl, stir together flour, baking powder, baking soda and salt.
• With a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs.
• Stir in cheese and buttermilk just until dry ingredients are moistened.
• Place on a lightly floured surface.
• Gently knead ten to twelve times.
• Roll or pat to 1/2-inch thickness.
• Cut with a 2 1/2-inch biscuit cutter dipped in flour.
• Place biscuits on an ungreased baking sheet.
• If making ahead, cover and refrigerate up to 2 hours.
• About 25 minutes before serving: Preheat oven to 425-degrees for 10 minutes.
• Bake biscuits for 12-14 minutes or until golden brown.

BUTTERMILK BISCUITS AND PEPPER GRAVY

Steps:

• Pre-heat oven to 425°F.
• In a medium sized bowl, add flour and shortening.
• Cut in shortening until it looks like coarse breadcrumbs.
• Add buttermilk and stir until soft dough forms.
• Pour onto a board floured with 1/3 cup flour.
• Roll into a ball and lightly knead for about 5 minutes.
• Gently pat out dough until about 1/3 inch thick.
• Using a 1 1/2 to 2 inch round biscuit cutter, cut out biscuits.
• Re-knead remaining scraps to make more biscuits.
• Place on ungreased cookie sheet, about an inch apart.
• Bake at 425°F for 15 to 20 minutes or until desired color is reached.
• For gravy:.
• In a medium sized skillet, melt shortening until hot but not smoking.
• Add 1/3 cup flour and stir until it looks like a paste.
• Add 1/2 cup milk; stir until smooth.
• Add rest of milk, stirring with wire whisk constantly until all lumps are gone.
• Add salt and pepper to taste.
• Turn off heat and let sit for 5 minutes to thicken.

BUTTERMILK BISCUITS WITH SAUSAGE GRAVY

Steps:

• Preheat the oven to 500 degrees F.
• In a bowl, combine 1 1/2 cups of the all-purpose flour, the whole wheat pastry flour, baking powder, salt and baking soda. Using a pastry cutter or two knives, cut the butter into the flour mixture until it resembles coarse meal. Combine the buttermilk and 1 tablespoon of the oil. Pour the buttermilk mixture into the flour mixture and gently mix until just combined.
• Turn the dough out onto a lightly floured surface. Knead lightly using the heel of your hand to compress and push the dough away from you, and then fold it back over itself. Give the dough a small turn and repeat eight or so times. (It's not yeast bread; you want to just barely activate the gluten, not overwork it.) Using a lightly floured rolling pin, roll the dough out 1/2 inch thick. Cut out rounds of dough with a 1 1/2-inch round cutter dipped in flour; press the cutter straight down without twisting so the biscuits will rise evenly when baked.
• Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the sausage and sprinkle with salt and pepper. Using a wooden spoon, break up the meat into small pieces. Cook until lightly browned, 3 to 5 minutes. Pour off any excess rendered fat. Add the onions and cook until clear and translucent, 3 to 5 minutes. Add the remaining 1/4 cup all-purpose flour and stir to combine and coat. Add the milk and season with salt and pepper. Bring to a boil and then reduce the heat to simmer. Let cook, stirring occasionally, until thick, about 5 minutes. Taste and adjust for seasoning with salt and pepper.
• Meanwhile, place the biscuits on an ungreased baking sheet about 1 inch apart. Bake until golden brown, 8 to 10 minutes. Transfer to a rack to cool just slightly. Split and serve hot with the sausage gravy.

OMELET BISCUIT CUPS

Steps:

• Press biscuits onto the bottom and up the sides of greased muffin cups; set aside. In a large bowl, beat the eggs, milk, salt and pepper. Stir in the ham, 1/4 cup cheese and mushrooms. , In a skillet, melt butter; add the egg mixture. Cook and stir until eggs are nearly set. Spoon into biscuit cups., Bake at 375° for 10-15 minutes or until biscuits are golden brown. Sprinkle with remaining cheese. Bake 2 minutes longer or until cheese is melted.