Wednesday, July 01, 2009
Recipe: Bicuits and Chorizo Gravy
- 1 pound chorizo sausage
- 4 1/2 Tbsp. all-purpose flour
- 3 cups milk, heated until warm but not scalded
- 8 biscuits (I have a buttermilk biscuit recipe here)
- Prepare four plates. For each, split two biscuits and place the halves, split-side up, on the plate.
- Cut the chorizo into 1/4-inch slices. Don't worry if the sausage begins to crumble or the slices start to come apart.
- Over high heat, place to sausage into a 10-inch fry pan. Cook for two minutes.
- Sprinkle flour over sausage slices and cook another three minutes.
- Add milk all at once and stir mixture until flour dissolves. Continue stiring until the mixture comes to a boil and the gravy is thickened.
- Pour gravy over each set of biscuits.
Recipe: Improved Buttermilk Biscuits
- 2 cups all-purpose power
- 1/2 tsp. salt
- 1/4 tsp. baking soda
- 2 tsp. baking powder
- 1 Tbsp. sugar
- 4 Tbsp. Sacco buttermilk powder (note, you can omit this, substituting buttermilk for the water when added in the recipe)
- 5 Tbsp. butter, cold
- Preheat oven to 400 degrees F.
- Mix all dry ingredients in a large bowl.
- Cut butter into dry ingredients until mixture resembles coarse meal.
- Add water slowly, mixing until all dry ingredients are damp and dough loosely holds together. Dough should be wet.
- Turn dough out onto well-floured board and knead for about 30 seconds. Instead of traditional bread kneading motion, fold dough in half, press flat, and repeat.
- Roll dough out approximately 3/8-inch in thickness, then use biscuit cutter or cup. Take scraps, form into new ball, roll out to 3/8-inch thickness, and cut additional rounds. Place biscuit rounds on ungreased cookie sheet with at least 1-inch separation.
- Bake biscuits for approximately 18 minutes or until golden brown.
Tuesday, July 17, 2007
Product Review: SACO Cultured Buttermilk Blend
- 2 cups all purpose flour
1 tsp. salt
1 TBL. sugar
4 TBL. buttermilk blend
2 tsp. baking powder
1 tsp. baking soda
4 ounces butter, softened
- Preheat oven to 375º F.
- Thoroughly mix dry incredients.
- Cut in butter until you get a coarse meal-like consistency.
- Add just enough water to hold dough together.
- Knead dough on a floured surface for about 30 seconds. Roll out to 1/4-inch thick. Cut into 3-inch rounds.
- Place rounds on ungreased cookie sheet. Bake about 15 minutes or until golden brown on top.