I have shared in other posts that I must have been a Cajun, an Indian, a Latino in previous lives. This time I know I must have grown up in the South. The fun of cooking is the culture behind the food. I may be joking but there are food styles that I just love. I really, really like many Southern specialties. The problem is I cannot find a lot of Yankees that share my love so I do not make Southern oriented foods that often.
Biscuits are a Southern staple. Most people like biscuits but do they like the gravy. I made a Mushroom gravy. I love the flavor, the earthiness of mushrooms. It can be served with, on a number of dishes. I used the leftovers on Eggs. That was really good as well.
Buttermilk and Black Pepper Biscuits:
4 cups flour
5 teaspoons baking powder
1 teaspoon sea salt
2 teaspoon black pepper
12 tablespoons cold butter
1 1/2 cup buttermilk
4 tablespoons honey
16 oz crimini (a.k.a. baby bella) mushrooms, diced finely
2 tablespoon canola oil
1 large shallot
1/4 yellow onion, diced
1/4 teaspoon red pepper flakes
1 tablespoon maple syrup
6 drops of Hot Sauce
2 tsp Worcestershire sauce
2 tablespoon butter
2 tablespoon all-purpose flour
1 – 1 1/2 cups whole milk
1/2 cup of vegetable Stock
In a medium skillet over medium high heat, sauté the mushrooms, shallot and onion until browned. Add salt, pepper and cumin as you sauté. When brown, add the maple syrup, hot sauce and Worcestershire sauce and mix well.
In a separate pan, melt the butter then add the flour on medium high heat. Combine well. Then start adding the milk and the vegetable stock a little at a time. The roux will absorb the liquid. As you make this more and more, you will learn what consistency of roux you like. I like mine to have a decent thickness. When complete, just pour in the mushroom mixture and stir well.
In a bowl whisk together the flour, baking powder, salt and pepper. Put in the cold butter and blend until the mixture is a coarse grain.
Use a pastry blender. You can do this in a food processor or by hand with a pastry blender. Put this in the refrigerator for 10 minutes. In a small bowl stir together the buttermilk and honey. Now combine the buttermilk mixture with the biscuit batter and knead together just until a dough forms.
Roll out on a lightly floured surface until it’s about 1 to 1 1/2 inches thick. Cut out biscuits.
Place on a baking sheet lined with parchment paper. Bake at 400°F for 12 minutes until golden brown. Top with the mushroom gravy.
Gluten Free Buscuits
A super flaky, tender gluten free biscuit follows all the same rules as its gluten counterpart. Be sure to use really cold butter and do not overmix.
- 2 + 2 Cups + Tbsp Gluten Free Flour (Bob's Redmill 1 to 1)
- 1/2 Tsp Xanthan Gum
- 1 Tsp Sea Salt
- 2 Tbsp Sugar
- 6 Tbsp Butter, cold shredded
- 1 Cup Buttermilk
- 1 Large Egg
Preheat oven to 450° F.
In a large bowl add the the dry ingredients, and give it a quick whisk to combine the ingredients. Take the shredded frozen and cut it into the dry ingredients until just combined. Try to use a cutter and not your hands to you do not warm the mixture. Mix the buttermilk and the whisked egg. Pour into the dry ingredients and mix just until a soft dough forms. The dough will likely be a little sticky. Add one tablespoon of flour to a large piece of parchment paper. You will not be rolling out the dough. Place the dough on top of the floured parchment paper. Dust the top of the dough with the other tablespoon of flour and gently fold dough over on itself a couple of times.
I have learned to use a chilled bread scraper. It keeps the chill and the sticky dough does not stick to your hands. It also makes it very easy to fold over the dough.You do this by folding the dough in half on top of itself and then doing it a second time. With your hands form a dough round that is about 7 inches in diameter and about 1 inch thick. Using whatever you have to cut out the biscuits, do so gently. Just push enough to cut the dough. Do not twist cutter when cutting; this will crimp the edges of the biscuit causing it not to rise well. Pull the dough scraps together into a dough round and cut out as many more biscuits as you can.
Put the biscuits in a greased large cast iron skillet. Bake the biscuits for 15-20 minutes at 450° F. At the 15-minute mark, check the biscuits to see if they are golden brown. When you pull them out of the oven, you can brush them with melted butter if you like.
Serve warm and enjoy!
Adapted from the blog Mama Knows Gluten Free - https://www.mamaknowsglutenfree.com/gluten-free-biscuits/