Sunday night was cold as we survived the passing snowpocalypse, which was mostly just an ice storm with a few flurries in my part of the state. But that didn’t stop people from clearing grocery store shelves like the world was ending. That’s winter in Oklahoma for you. Speaking of, I’m starting to suffer with winter, by time I am done cooking it’s already dark or it’s getting there and it kills my natural light. I had to pull my flash out to survive! I just adore natural light photos of food more than those taken with flash. Let’s continue onto the biscuits now!
My husband had been out hunting all day and I wanted to make something warm, filling and easy for dinner. Man food? Carbs, meat and gravy? That is man food, correct? I’m going with it. So I settled on biscuits and gravy for dinner or as my dad calls it, S.O.S. [You can google that if you don’t get it]. I promise mine is above being called S.O.S.
I was lucky enough to have some blue and gold sausage in the freezer, so mine was made with sausage. If I was feeling extra lazy, I would have used canned biscuits, use them, I’ll be the last person to judge you for shortcuts. But I didn’t have any canned biscuits [or bisquick for that matter] so I had to make mine from scratch. Of course, making them from scratch is super easy but it does take more effort than popping a can open. The upside is no scary biscuit can suspense.
"Will it pop? When will it pop? Maybe it won’t this time… <POP>… DANG IT!"
Gosh, I hate opening biscuit cans.
I looked around at a few different recipes and settled on a couple of similar ones that consisted of very few ingredients and plenty of fluff! And that didn’t require buttermilk, I didn’t have any of that either and I wasn’t making it.
These biscuits were so easy, my 3 year old son helped me make them. He cut the butter into the flour for me and mixed in the milk. I took care of kneading the dough, rolling it out and cutting it just once. After that, he insisted on rolling it and cutting it.
These guys bake for a quick 10 minutes and then you have fluffy biscuits, perfect for topping with gravy. This is the kind of meal I need when the weather reminds me about the percent of fat my body no longer carries. Sometimes being thin doesn’t pay, it makes you cold.
2 1/4 Cups Flour
4 Teaspoons Baking Powder
1 Teaspoon Sugar
3/4 Teaspoon Salt
1/3 Cup Stick Butter, very cold and sliced
1 Cup Cold Milk
Preheat your oven to 450 degrees
Add butter and one cup of flour together in a bowl. Use a pastry blender or fork to cut the butter into the flour.
Add baking powder, sugar, salt and remaining flour. Continue cutting the butter in until the mixture becomes crumb like, about the size of peas.
Add in milk and gently toss the mixture together with a spoon until it is slightly combined.
When the dough begins to hold together turn it out onto a floured surface [I like to use a baking mat].
Knead the dough until it can be formed into a ball.
Roll it out into a rectangle about a 1/2 inch thick and cut into 2 inch circles. Don’t have a circle cookie cutter? Use a cup or coffee mug!
Spray a cookie sheet with pam and place biscuits an inch apart.
Bake for 8-10 minutes or until golden brown.
I served mine up as biscuits and gravy, but I am sure they would be amazing just buttered and on the side of dinner.
Tomorrow, I’ll tell you about my gravy if you want this for dinner [Or breakfast, I suppose]: