WE NEED TO TALK ABOUT BISCUITS

As you know, biscuits are serious.  I’ve detailed before the foundational recipe for buttermilk biscuits.  However, as a biscuit artist, I am always experimenting.  Recently I made the most delicious biscuits I’ve ever–EVER–eaten.

Start with the basics.

  • Preheat over to 425°.
  • Put self-rising flour in a bowl.  The amount will vary based on the number of biscuits you want, but maybe start with three cups.
  • Add 2 teaspoons of baking powder
  • Add Crisco shortening with your hands until it starts to bead.

Now, liven it up.

  • Add a half a stick of butter.
  • Add a half of a cup of Miracle Whip.  Mayo would work too, but I prefer Miracle Whip.

    Secret Ingredient
    Secret Ingredient
  • Mix the dough well, then add the buttermilk in small doses until the dough forms one large ball and is sticky.
  • Sprinkle a little regular flour down on the counter top (or a roll pad) and then turn the dough over a couple of times until it is no longer sticky.
  • Cut into biscuits using an empty, clean, tuna can.

Now, let’s change up my usual a little bit more.

  • Dab buttermilk on top of the biscuits.
  • If you have time, let the uncooked biscuits sit for an hour.
  • Grease a cast iron skillet with Crisco
  • Put the biscuits into the pan–squeezing them together if necessary.
  • Bake for 20-21 minutes.  Ovens may vary.

I found this batch to be fantastic.  Give it a try.  The key to making great biscuits is to experiment.  I found that the butter made them moister and the Miracle Whip gave them outstanding flavor.

GREENBEAN 2012 FAVES #2–PORK CHOPS

I am celebrating the new year by counting down my top five blogs from 2012.  You knew at some point I would get a recipe in there somewhere.  This one is a pork chop recipe from November that I particularly liked.  It was originally titled LIP SMACKING BUTTERMILK GRAVY PORK CHOPS!  Tomorrow I will post the #1, and who knows, it just might be a food blog as well?

 

MINE LOOKED BETTER!!!!
MINE LOOKED BETTER!!!!

This past Saturday was the first weekend I didn’t have a “churchy” thing on Saturday to go to in over a month.  I decided to celebrate by cooking a delicious Saturday evening dinner.  I had on hand beautiful pork chops I cut myself from a slab of meat I got at Costco.  The chops were about an inch thick.  Since I had the time (plus, we moved back an hour Saturday) I decided to snoop around for a recipe.  I found this one and it looked interesting.

I had been planning for a couple of days to cook these chops, so I brined them in advance.  I want to put a word in for that, because when pork is brined, it is so much juicier and tastier.

This particular recipe calls for a seasoned flour coat on the chops, then brown them in a skillet.  The original recipe calls for browning them in olive oil, but I’ve never had a good result with olive oil and gravy, so I used Crisco shortening instead.  After it melted and the pan got hot, I threw the chops in, browned them on both sides, and then pulled them out.  I worked up the rest of the flour into the fat, added chicken stock and reduced.  Then I added the ingredient that drew me to this recipe–buttermilk.  Never in my life have I made gravy with buttermilk.  But I did Saturday night.

Then I added the chops back into the skillet, covered, and let simmer for about 10 minutes to make sure they were cooked thoroughly.  I served them with, yep, you guessed it, buttermilk biscuits, a giant baked potato, and boiled broccoli.  It was delicious and I will definitely file this recipe under C for cook again.

LIP SMACKING BUTTERMILK GRAVY PORK CHOPS!

MINE LOOKED BETTER!

This past Saturday was the first weekend I didn’t have a “churchy” thing on Saturday to go to in over a month.  I decided to celebrate by cooking a delicious Saturday evening dinner.  I had on hand beautiful pork chops I cut myself from a slab of meat I got at Costco.  The chops were about an inch thick.  Since I had the time (plus, we moved back an hour Saturday) I decided to snoop around for a recipe.  I found this one and it looked interesting.

I had been planning for a couple of days to cook these chops, so I brined them in advance.  I want to put a word in for that, because when pork is brined, it is so much juicier and tastier.

This particular recipe calls for a seasoned flour coat on the chops, then brown them in a skillet.  The original recipe calls for browning them in olive oil, but I’ve never had a good result with olive oil and gravy, so I used Crisco shortening instead.  After it melted and the pan got hot, I threw the chops in, browned them on both sides, and then pulled them out.  I worked up the rest of the flour into the fat, added chicken stock and reduced.  Then I added the ingredient that drew me to this recipe–buttermilk.  Never in my life have I made gravy with buttermilk.  But I did Saturday night.

Then I added the chops back into the skillet, covered, and let simmer for about 10 minutes to make sure they were cooked thoroughly.  I served them with, yep, you guessed it, buttermilk biscuits, a giant baked potato, and boiled broccoli.  It was delicious and I will definitely file this recipe under C for cook again.