Versatility of Southern Biscuits.
A flour based, fluffily soft,melt in your mouth buttery, layered biscuit is one of the most versatile forms of bread that has ever been invented. Just out of the oven hot or cooled off they make the most marvelous of treats for anyone.
They can be a side to any meal, or a meal in themselves.
They are portable and satisfying.
They are a comfort food that speaks of down home cooking and Southern fare.
They can be found at the breakfast table, the lunch table and at the dinner table, or in between stacked with homemade jelly, jam, preserves, butter or a thick slice of ham or wedge of cheese.
Hot biscuits at any meal makes the mouth water and people surge into the kitchen to gather while waiting for them to finish. Getting a whiff of freshly made biscuits is one of those treats that reinforces the idea of home cooking and comfort. The smell that permeates the air is indescribable, but it generates such a feeling of well being that most families connect it to someone that love them.
Biscuits can be as simple as all purpose flour and heavy whipping cream or as complicated as the gourmet baker or cook wants to make it. Biscuits can be baked, steamed or dropped in a hot pan so that it can cook up quickly and easily.
Biscuits, Southern style are as versatile as complementing a dish, being a savory side or a tasty sweet dessert, with lots of sugar and butter.
Types of Southern biscuits:
- Basic buttermilk and whole milk biscuits
- Savory - Cheddar cheese, Black pepper/Thyme, Herb, Bacon, ham,
- Sweet - Cinnamon Raisin, Pecan Praline, Jam filled or Honey dipped, and fruit
You can buy plain biscuits in a can, a box, frozen or make them from scratch. So, that means that you can have them as quickly as opening a package, or if you like getting dirty with flour and enjoying the accomplishment of making something homemade, in about 30 minutes.
Biscuits can take as little as a few stirs of 1 cup of heavy whipping cream in a bowl with 1 1/2 cups to 2 cups of all purpose flour or as long as 40 minutes with a few more ingredients than flour and milk, these would be considered gourmet and a little more complicated.
Yet biscuits simple or complicated are still easier to make if you are pressed for time. You can choose to spend time kneading, rolling them out and forming circles or stirring and dropping them as a rustic version with all the taste of any other, sometimes even better.
Rustic cream biscuit dough
- Flour, 1 cup
- heavy whipping cream, 1/2 cup ( to moisten)
What to do:
- In a large bowl mix flour and cream adding enough cream to moisten the flour.
- Using a large serving spoon, spoon out the dough, and drop on an oiled sheet.
- Bake at 350 degrees, until golden brown and risen. 8 to 11 minutes
Biscuit n sausage gravy
- sausage crumbled and cooked
- flour, 2 tbsp
- oil, butter, bacon grease, usually from sausage unless using turkey
- milk, 2 cups
What to do:
- Cook and remove sausage.
- Add and cook flour for about a minute.
- Whisk or stir in milk
- Cook for several minutes then add the sausage, stirring until well coated.
- Black pepper and added salt are optional
- Thyme, onions, mushrooms or herbs are optional as well
White sausage gravy can be very basic, but it is oh so good especially when coupled with biscuits. This is my favorite way of eating biscuits although, good biscuits are good any way you feel like eating them.
Biscuits can be made with butter, lard, vegetable shortening or bacon grease, buttermilk, whole milk or heavy cream, makes no difference as long as you have your wet, and dry ingredients biscuits can be made anytime and almost anywhere.
The great thing about Southern biscuits are their versatility but also their simplicity and quickness. Like most things they take practice but by the time you finish cooking any great meal you can have a batch of hot biscuits as well.
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