March 28, 2012

Biscuts and Gravy

before put this recipe out, i would like to give a bit of background.
 i have made hundreds and thousands of dishes, some very simple, some extraordanarily complex...
always on the first try... there is however one notable exception.... Biscuits...
Never have i had such trouble as with biscuits... they are my Kryptonite, and My Unicorn.

after some time, i have managed to come up some fantastic biscuts.

here is the recipe for the southern classic, Biscuts and Gravy.

first start with the Biscuits

     Buttermilk Biscuits Recipe

6 Cups All purpose Flour.
8 teaspoons baking powder
2 teaspoons Salt
3/4 cup Fat( should be solid at room-tempeture like Shortening, butter or lard)
3 cup buttermilk

the Fat you use makes a big diffence in the end result. i would recommend using at least half Shortening, for a flakier Product.
i like to use 1/2C shortning or lard, and 1/4C Butter... although i have made them from 100% butter, and they turned out fine.

start by chilling by fats, a couple of hours at least, the night before is better.

then Pre-heat oven to 500 degrees F.(485F for those of you with convectional ovens)
using a Sifter, sift all the Dry ingredients into a mixing bowl, removing or breaking up any clumps.
then, cut the chilled fat into the mixture with a Pastry Blender(or a fork) until it is more or less homogenous, but not smooth... it should have a course texture.

add the Buttermilk.
use the muffin method... blend for 15-20 seconds until the dough starts to come together... no more.
blend as little as posible.

dump out on to a slightly floured surface, and fold a few times(again, as little as posible, 3-4 is usually enough)
shape into a 1 inch high circle.

do not use a rolling pin. use your hands, and use light pressure, try not to compress the dough.

Cut into Biscuts, i use a Regular Width canning ring(not for a wide mouth jar), you could use a 2inch ring or cookie cutter.

place on a Baking sheet, leaving a little space(1/4inch is plenty) between them.

Reform dough into 1inch thick circle, using scraps, careful not to over-work dough.

place in heated oven
Bake for 8-10 minutes(5 for Convection ovens)

Yields Approx 2 1/2 doz. biscuits.

Now for the Gravy

I have Heard this Called Sawmill or Milk Gravy, i Call it Sausage Gravy.

     Sausage Gravy Recipe.

1Lbs Sausage.(fresher the better)
1/4C Flour
2C milk
Salt & pepper to Taste


Plain Sausage is the best, Maple of other flavored sausage is not ideal for this recipe.
although you can use any heat-level (Hot, medium, mild... Etc.) you wish.

Cook Sausage in a heavy or cast iron pan.
when the sausage is thoroughly cooked,
remove from pan using a slotted spoon.

pour off all but 2-3Tablespoons of the dipping
on the stove whisk in the Flour.

let the flour cook on low for 3-5minutes.

remove from heat and add milk, Slowly.
whisk well after each addition of milk, if you add it too quickly you will end up with lumps.

after all the milk is whisked in, return to the stove.

Heat on medium-high, stirring ocasionally until the gravy begins to simmer.
make sure you stir well, a lot of the flavour comes from the little bits of sausage on the bottom of the pan.
when the gravy has thickened, add the cooked and drained sausage back into the gravy.

Taste the gravy, and add salt/pepper to your taste.

Now take some of your biscuts and cut them in half, ladle a good amount of Gravy on top... and Enjoy

March 12, 2012

Project Diva moving Forward Plans

i will be posting on or about the first of the week for My Project Diva Stuff, concept or other art work will be added as it is scanned, or if i am lazy(which will be most of the time) i will snap a pic at full 8mp and put it up... un-retouched.  Each of the art work , will be replaced as i make newer versions.
i have also added a Picasa Album where i will be putting all of the Project Diva Stuff.
it is here

i have no firm completion date, but likely 2-ish years out... with work and school full-time... that is about as good as i can give atm.

Stay tuned