BUTTERMILK BISCUITS.- Everything you need and more....

BUTTERMILK BISCUITS.- I've yet to find someone who doesn't like biscuits, my family sure does and it brings nostalgic memories of long ago days when they were kids.... How about Biscuits and Sausage Gravy? OK, so it's not the healthiest according to some people but this is not what this post is about, this is about enjoying, savoring food and creating memories....

There is another post on this blog which will give you the full 411 on the making of "Italian Sausage / Breakfast Sausage or Hot Italian Sausage", It's another favorite and good to have on-hand in case you can't find it whereverin Costco, what if you can't find it? You can still soldier on.... Just put "sausage" in the Search field....

Now for the Buttermilk Biscuits (I know some of you use Bisquick or other biscuit mixes) and it's ok, but I've also not seen these in most markets, for instance you can find Krusteaz Baking Mix in Costco but.... so I did my work and figured out an acceptable alternative made from truly basic ingredients which I usually have in my pantry so I can make this, and other buttermilk goodies like Pancakes or Crepes and Waffles no more what. So here we go...

TO MAKE YOUR OWN BUTTERMILK BAKING MIX.- You will need the following:

3 Cups All Purpose Flour
1 1/2 Tbsp Baking Powder (called "Royal" in Mexico or Polvo de Hornear)
1/2 tsp Salt
8 Tbsp Butter, cold and cut into pieces

NOTE: You can use a mixer, a food processor or make it by hand in a bowl, your choice. I used a food processor:

Place the Flour, Baking Powder and Salt into the bowl. Mix well. Add the butter and mix at low speed or start cutting in (you can use 2 forks, a whip, a pastry cutter or your hands) and mix it into the flour mixture until it becomes course breadcrumbs.

You can store the mix in the fridge or even freeze it. It will last about  months.

You now have the Buttermilk Baking Mix.

USING YOUR BUTTERMILK BAKING MIX:

To make biscuits you take 1 1/2 cups baking mix and 1/2 milk, blend well and once it comes together place on a floured surface, knead about 8 - 10 times to make a smooth dough, roll it out to about 1/2 inch and cut with your biscuit cutter (I use a glass dipped in flour)

In a 450 F preheated oven, use a baking/cookie sheet. Place your first biscuit in the center and then arrange the rest around this first one. The trick to getting your biscuits to rise properly is that the biscuits must be touching eachother, kind of like a flower design, one in the center and the rest all around and so on. Place in oven for about 7 - 9 minutes or until golden brown. Keep an eye on them.

To make Pancakes:
2 cups baking mix, 2 eggs and 1 cup milk. Mix the eggs and milk together, then add the baking mix until smooth. Pour pancakes into a hot grill, once they begin to bubble, turn.

To make Waffles:
2 Cups Baking Mix, 1 1/3 cups milk, 1 egg and 2 Tbsp melted butter. Pre-heat the waffle iron and coat with butter. Stir the milk and eggs together, add the baking mix until smooth until just combined and pour a small amount into the waffle iron and follow instructions for the machine.

TO MAKE SAUSAGE GRAVY FOR BISCUITS & GRAVY:

1 lb Pork Meat, ground and fatty (if not fatty you will need to add fat like bacon fat or lard)
(or if you have Sausage already made then just use it)
3 -5 Tbsp Bacon Fat
2 - 3 Tbsp All Purpose Flour
Salt & Pepper
1 tsp Thyme (optional)
2 cups (or more) whole milk, start with 1 cup and add as much as needed

In a cast-iron pan or similar over medium heat (if adding fat then add now and get hot) add the pork meat and cook until nolonger pink. Remove from the pan with a sloted spoon to a bowl and make sure you have 2 - 3 Tbsp of fat left in the pan.

Lower the heat a little and add the flour. Mix it well into the fat so that it will incorporate and absorb all the fat. If there's fat left over, add a little more flour until it absorbs all the fat. With a whisk keep mixing, this will prevent clumps in the gravy and cook the flour taste for about 4 - 5 minutes. Don't let it get dark brown, should be a medium or blonde color. Lower the heat to low, especially if using a cast iron pan.

Now begin by adding a cup of milk and whisk it in very well. It will begin to bubble which will cause it to thicken. If it's too thick, add 1/2 cup more milk and whisk again. Add salt and pepper to taste or any herbs you like. I like adding some Worcestershire Sauce. Taste it and adjust seasonings. Is it still thicker than you'd like? Add a little more milk and so on until it looks and tastes to your liking. Once this happens turn off the heat. You're done!

NOTE: If you add less meat to make this gravy you can also use it on Chicken Fried Steak, Chicken Strips or Boneless Chicken Breasts or anything else you'd like...