guest blog : biscuits + gravy

Guest Blogger : Freddy (from 10/26/8)

This morning, I decided to use up the rest of the buttermilk from our pumpkin donut night. Well, the first thing that came to mind was buttermilk biscuits and gravy. I figured it would be a great hearty breakfast for a cool fall morning. This dish is something I would usually order when we go to one of our local breakfast spots.

Buttermilk Biscuits
(Makes 10 biscuits)

Ingredients
* 2 cups all-purpose flour
* 1 tablespoon sugar
* 1 1/2 teaspoons salt
* 1 1/2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/2 cup unsalted butter, cold
* 1/2 cup buttermilk
* 1/4 cup milk

Directions
Preheat oven to 400 degrees. Mix together flour, sugar, salt, baking powder, and baking soda in a medium bowl. Slice cold butter into cubes and use a pastry knife or potato masher to cut butter into dry mixture until no large chunks of butter remain. Add buttermilk and milk and stir with a spoon until dough forms. Roll out to 1/2-inch thick on a floured surface. Cut biscuits with a 3-inch biscuit cutter and arrange on a lightly-greased or parchment paper-lined baking sheet. Bake for 22 to 24 minutes or until tops begin to turn light brown. Remove biscuits from the oven and cool for a couple of minutes.


Bacon Gravy
(Serves 4)

Ingredients
* 6 slices bacon
* 2 tablespoons bacon grease
* 2 tablespoons flour
* 2 cups milk
* salt and pepper

Directions
Preheat a large skillet to medium-hi. Place 6 slices of bacon in the skillet and cook until just under crispy. Remove bacon from skillet and drain; set aside. Discard all but 2 tablespoons of the bacon grease. Add flour to grease, and whisk together. Cook for about a minute without burning the flour. Add milk; whisk together. Heat until bubbling. Simmer for 5-10 minutes, until sauce starts to thicken. Meanwhile, crumble bacon. Add salt and pepper (to taste), and bacon to gravy. Allow to simmer until desired consistency. Serve with biscuits.