Since I had made the honey oatmeal bread the other day
http://thehomesteadi.....thread2281
I still had the half quart of buttermilk sitting in the fridge, so I figured I better use it before it goes bad, so I assembled my ingredients, buttermilk, flour, kosher salt, butter, baking powder, sugar
I dumped 5 cups of flour, a quarter cup of sugar, 1 tbsp of kosher salt and a quarter cup of baking powder in a bowl and mixed well
I set my cheese grater on the bowl
and took a half pound of butter and grated about 2/3rds of it into the bowl
I stirred it well and then used my hands to really incorporate the butter into the flour, squeezing any large pieces
I dumped it the half quart of buttermilk I had
and stirred it up into a stiff dough
I floured up my cutting board
and dumped the dough out and formed a 10x8 rectangle roughly
I cut it into 8 pieces
and set them on a lined sheet tray about 2 inches apart
I preheated the oven to 400 degrees and set the biscuits in the oven, I then put the last third of butter in a saucepan with a 1/3 cup of honey
I turned the saucepan on low and let the butter melt
after 20 minutes I pulled the biscuits out of the oven and brushed them with the butter
I stuck them back in the oven and 8-10 minutes later they were done
luckily there was just enough of the honey butter to test one, mmmm, I should make strawberry shortcake with them
you got this greenie! I got faith
*has fire department on hold*
I made some more yesterday, but cut them up into smaller pieces, my wife said these ones were to big, kept the same cook time and they came out great
on a side note, you don't have to use buttermilk, you can use regular milk if you want
21 Oct ’12
Oops forgot the gravy recipie
2 pounds lean ground beef
1/2 onion, finely chopped
5 cups milk
2 tablespoons chicken bouillon granules
2 tablespoons butter or margarine
1 teaspoon ground sage
salt and pepper to taste
1/2 cup all-purpose flour
Directions
Crumble the ground beef into a large deep skillet over medium-high heat. Cook and stir until evenly browned. Drain most of the grease, leaving just enough to coat the pan. Add the onions, and cook for a few more minutes.
Pour 4 cups of the milk into the pan, and stir to scrape up any bits of food that could burn on the bottom of the pan. Mix in the bouillon, butter, sage, salt and pepper. Bring to a boil, and cook for 5 minutes, stirring frequently.
Mix the flour into the last cup of milk until smooth. Slowly pour into the skillet, stirring constantly. Simmer for a few minutes to thicken. If the gravy is too thick, thin with a little bit of milk. If it is too thin, simmer longer, or add more flour. Taste and adjust seasonings before serving.
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