Another life change, another blog post. Remember some time ago (oh, say, two and half years?) when we exulted in the joy of my finally being in the same city as my husband? Well, here we are, and a few amazing coincidences later, we are back on the long-distance bandwagon. Honestly, I thought this would be a brutal experience. But, the combined effect of wonderful people, an incredible new city, and a truly great grad school program (did I mention I started my master’s degree?) – and I can only report happiness. But, here’s the real point of excitement – I finally have some time to post about delicious goodies!
I have to say, I’m so grateful for the friends that have guided my way around the Boston food scene. From dim sum, to coffee, to bubble tea, to blow-your-mind cannolis – there is so much goodness to experience. And it is impossible not to be inspired. That is one of the best and worst parts about it – do you know how difficult it is to be perpetually inspired, but not have any time to post? Today, we are going to begin our journey into an extensive backlog of recipes that I have been preparing for months.
You might know by now that I was born in Cuba – but what you probably don’t know yet is that my husband is a true Southern man, born and raised in the beautiful state of Georgia. I, too, spent part of my childhood in Georgia, and I’ve made it a point to find the best Southern recipes around, including his family’s breakfast sausage gravy. Now, I’ll share the recipe for the gravy in a future post, but today we are going to cover one of my personal obsessions: gravy biscuits.
Anyone who grew up in the South will tell you – biscuits are not just one recipe. They are a category of recipes. There are biscuits for tea, biscuits for gravy, biscuits for jam. There are sweet biscuits, flaky biscuits, buttery biscuits, savory biscuits. Because biscuits are not about just the biscuit – they about what they are eaten with. For years now, I have dedicated myself to a search for the “just right” gravy biscuit. Gravy biscuits can’t be too sweet to go with the gravy, or too crumbly to go against its weight. You need the perfect partner for the creamy, meaty gravy (I know, I’m taunting you) that will go on top. After an extensive investigation, I put together a recipe that has become our household go-to. It comes together easily, but it is most definitely “just right.” As always, if you find any delicious changes or modifications, or have any suggestions, I’d love to hear from you in the comments below!
- 2½ cups all purpose flour, plus more for flouring a surface
- 1 tbsp baking powder
- 1 tsp salt
- ½ cup Crisco shortening
- ½ cup 2% milk
- ½ cup whole buttermilk
- Preheat oven to 425 degrees.
- In a large bowl, combine flour, baking powder, and salt. Stir until well mixed.
- Cut in the shortening. Use your hands to mix it into the flour, until the consistency is course crumbles.
- Add in the two milks, and use a fork to stir them into the flour mixture, until moistened. The dough will be a little sticky. Depending on the humidity in your area, you may need to add a little bit of flour if the dough is too sticky. You shouldn't need to add more than 1-2 tablespoons.
- Turn the dough onto a lightly floured surface.
- Using your hands, flatten the dough to about half of an inch thick. Then, fold in it in half. Repeat.
- Using a rolling pin or your hands, roll the dough down to a half of an inch thick. Using a 2½ inch biscuit cutter, cut out your biscuits and drop onto a cookie sheet, at least 1½ inches apart.
- Bake for 12 minutes, or until a light golden brown on top.