Biscuits and gravy – a phenomenon on the mainland I’ve never really understood. M loves biscuits and gravy. So, it was about time I found a biscuit recipe to post here for you. We’ve actually tried this one several times and it’s great! I can’t get my biscuits to brown like Stephanie’s though. I’ve tried the topping Stephanie suggests as well as butter or just milk or just egg. And, due to the altitude here, I don’t think my biscuits rise as nicely as hers; even with the adjustments I usually make. Other than my issues with biscuit height and color, this is another great one from joyofbaking.com. Go check her site out!
Anyways, these are easy to throw together. Great for breakfast. Plus, they reheat well! Personally, I think they are amazing with butter and jelly. YUM. M thinks otherwise – it’s biscuits and gravy all the way for him. So, whether it’s with gravy or with butter and jelly, start your day out with some homemade biscuits! YUM! Have fun and enjoy! Let me know if you have any luck with brown biscuits!
What you need:
21/2 cups (325 grams) all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 tablespoon (14 grams) granulated white sugar (optional)
1/2 cup (113 grams) coldunsalted butter, cut into small pieces
3/4 cup milk
1 large egg, lightly beaten
1 large egg, lightly beaten with 1 tablespoon milk
What to do:
Preheat oven to 400 degrees F and place rack in center of oven. Line a baking sheet with parchment paper.
In a large mixing bowl, sift or whisk together the flour, baking powder, salt and sugar. Cut the butter into the dry ingredients until the mixture resembles coarse crumbs (use pastry blender, two knives, or fingertips). Add the milk and slightly beaten egg and stir until just combined. (The texture should be sticky, moist and lumpy.)
Place mixture on a lightly floured surface. Knead the dough gentlyuntil it comes together and is a smooth dough.
Roll out dough to about a 1/2 inch thickness. Cut out biscuits with a lightly floured round cookie cutter. Place on prepared baking sheet and brush the tops with the beaten egg and milk mixture and bake for about 10 -15 minutesor until the tops are golden brown and a toothpick inserted in the center of the biscuit comes out clean. Remove from oven and place on a wire rack. Serve warm with butter.
Makes about 10 – 2 1/2 inch (6 cm) biscuits.