Hello and welcome back to my channel once again for today's recipe. I'm going to walk you through
this American classic flaky tender pull-apart buttermilk biscuits and this velvety white gravy
all made from scratch of course and is a great addition to any home menu. Okay let's dive into it
Okay so the first thing I'm tackling is the biscuit dough. So grab some cold butter from
the fridge and cut it into relatively small cubes maybe a little bit larger than a small dice
Add the cold diced butter to the all-purpose flour and baking powder that's in a large mixing bowl
And give it a really good blending with a fork pastry cutter if you have one or just use your hands like i'm doing
To achieve a really beautiful flaky dough if using your hands Just try to work quickly so you don't warm the butter too much with your own body heat
Once the butter is incorporated into the flour pour in the cold buttermilk into the mix and gently
fold it in until it becomes a solid yet slightly flaky mass of dough. As a note, this dough is
supposed to be pretty sticky or messy, so as a precaution, do not over mix for the sake of a
uniform dough. It's not worth hard biscuits for an easy to work with dough
Next you going to turn out the dough onto a lightly floured working surface gently shape the dough and roll it out to about three quarters of an inch thick and fold it You going to do this two to three times more so you develop those gorgeous flaky layers within the biscuit
If the dough gets a little too soft to work with as you're doing this, cover and refrigerate for about one hour for the dough to stiffen up a bit
All right, so now that the dough has set up a bit, I'm going to roll it out to about three
quarters of an inch thick and using a three inch round ring cutter, press straight down without
turning the cutter to make the biscuit shape. If you twist the ring cutter, it will seal the edges
of the dough and decrease the leaven or rise in the dough as it bakes along with allowing the
layers to develop incorrectly. Place the cutout rounds of dough onto a cast iron pan. A baking
tray will work as well. Then you're going to brush the tops with a little bit of buttermilk and bake
these at 425 degrees Fahrenheit in your oven for 15 to 20 minutes or until they're a light golden
brown color While the biscuits are baking away in the oven it gravy making time So start off by melting some butter in a saucepan that on low to medium heat Then you going to add in your all flour to that until it becomes a light paste
Cook for about one minute, then you're going to add in some chicken stock for a nice little savory kick
And then you're going to whisk in milk and bring the gravy to a light simmer until it has fully thickened up
Take the gravy off the stove, adjust the consistency with a little bit more milk if it's too thick
Then you're going to season with a generous amount of black pepper
a little sprig of rosemary, and a pinch of salt to taste. all right now all there is to do is pull those buttermilk biscuits out of the oven
let them cool down for a minute or two then on to a plate they go serve them with some
honey butter, fried chicken, or just cover with some white gravy and a little chopped
rosemary and black pepper to finish, and done. Buttermilk biscuits and gravy
Hey what up guys Hope you enjoyed my take on these biscuits and gravy This is pretty traditional with a few tips just to make it right
So I'm going to dive in, tell you guys how I did, run through the flavors, and I go from there
Woo, these look good. I'm going to get a little fresh gravy. Oh yeah. Alright. Cheers
Mmm, mmm, mmm. Mm-mm-mm, yeah. Man, there is nothing like a good buttermilk biscuit
Buttermilk biscuits have a very unique flavor, a little bit of that tang from the buttermilk
super tender, almost like a bready puff pastry. You wanna think of it like that
So you have all those layers of that cold butter that's like mashed with the flour so it rises
in all those different beautiful layers. You have the crispy top, super crispy bottom
But boy, oh boy, man, these biscuits are a star player for any bread menu
So hopefully you guys enjoyed my take on buttermilk biscuits with the white gravy. If you guys did enjoy the video
make sure you leave a like, subscribe to my channel if you guys enjoy what I do here. Make sure you leave a comment letting me know
what you'd like to see on my channel. The recipe will be down in the description box, so make sure you check that out
along with some equipment links that make sense for this video. And yeah, I'll see you guys next time with another recipe
Later folks