TUESDAY. foods day {old fashion buttermilk biscuits & applewood bacon gravy}

13 Dec

Everybody wants some!

a definite southern family fav for generations!

OLD FASHION BUTTERMILK BISCUITS

ingredients:

2 1/4 cup flour
2 teaspoon baking powder (aluminum free)
1/2 teaspoon baking soda
1 teaspoon salt
1/4 cup *homemade butter
1 cup local organic buttermilk

preparation:

Sift together flour, baking powder, baking soda and salt. Cut in butter with a pastry blender until the texture of coarse corn meal. Using a fork, stir in buttermilk. Do not over mix. Turn out onto a floured board and knead 3 or 4 times only. Gently pat out to about 1″ thick. Cut into circles with a floured biscuit cutter or glass.

Heat oven to 500 degrees. Place a large cast iron skillet in the oven and heat about 7 min. Remove to stove top and melt 2 tablespoons butter in the skillet. Place biscuits in skillet, then quickly turn each biscuit over. Return to oven, and bake until golden brown, around 10 min. You may have to do in two batches.

If you don’t have a large cast iron skillet, you can bake these on a greased cookie sheet on 425 for about 15 min. Brush the tops with butter.

APPLEWOOD BACON GRAVY

ingredients:

6 tablespoons applewood bacon fat
9 tablespoons flour
6 cups local organic whole milk (heated almost to boiling)
pepper & salt

preparation:

In a heavy cast iron skillet, cook your bacon over medium heat until thoroughly cooked. Drain, reserving 6 Tablespoons of fat. Heat fat over medium heat, and stir in flour. Cook, stirring, until flour takes on the texture and color of peanut butter. Whisk in milk, salt and liberally grind pepper over top. Cook, stirring occasionally, until thickened.

* HOMEMADE BUTTER:

Take a pint of organic and locally sourced heavy whipping cream.  You will need a stand mixer with a whisk attachment. Turn the mixer on low and begin to work the cream.  As the cream thickens, turn the mixer up to medium. You will notice the liquid begin to thicken into a whip cream like consistency but keep on mixing… and soon you will see clumps begin to form.  When you begin to see curds separate from and a thin milky liquid you know that you are going in the right direction!!  Next, drain the curds from the liquid using a fine strainer- this liquid can be saved and used in baking when milk is called for.  It is actually called butter milk however it is different that cultured buttermilk you might find in the grocery.  Now lastly rinse the curds in cold water, place in a bowl or mason jar and ta da you have butter!!!!

P.S. Thanks to Juli the… floral extraordinaire at Juli Vaughn Designs for the amazing winter greenery arrangement used in the photos above!  This was just one of the gorgeous holiday arrangements from her floral workshop this last weekend.  I was so excited she let me take it for a photo spin over this weekends shoots.  I HIGHLY suggest attending one of her events in the future.. what a lovely night out with the girls learning to beautify, not to mention all the delicious food, crafty projects, floral arranging and goodie bags!!!!

Check out her fun blog too!

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