January 31, 2009

I finally made Southern biscuits

Ages and ages ago I wrote something on someone's blog about their "biscuits" looking like our rusks and apparently I was very wrong. They are nothing like rusks.

My American blog friends were horrified that I didn't know what Southern biscuits were (rather in the same way that I'm horrified that they don't know what rusks are) and Jennifer Deaton very kindly sent me a recipe to try.

I scrawled it on a piece of paper and it's been attached to the side of my kitchen cupboard for a good 18 months - 2 years.

Do you know why?

Because I don't buy buttermilk.

And they only sell buttermilk in 500ml.

I really do hate wasting so I looked for another recipe to use up the other 250ml (seeing as I was "cooking American" I tried cornbread - that was a huge flop so I threw the whole thing away)

Anyway, finally, in December, I got around to making what I called...

"Jennifer Deaton's Southern biscuits"
  • 2 cups self-raising flour
  • 1 tsp baking powder
  • 1 tsp sugar
  • 1/2 cup butter
  • 3/4 cup cheese
  • 1 cup buttermilk

Bake at 350 degrees for 12 - 15 minutes.

Since it had been so long since I wrote down the recipe, I couldn't make out the order of mixing the ingredients since my piece of paper says

f, bp + s, then b, then c, b/m last (yes, I'm very thorough :)

So I googled Southern biscuits and found the same recipe that I could follow.

The recipe said that you could use muffin cups to bake them in so I instantly got very happy. Muffin cups are one of my favourite things in the world for making my life easier!

They came out very well and even Dion enjoyed them.


isn't this red plate gorgeous? My Christmas gift from work - we each draw names and buy one present

Result?

They're actually almost exactly like scones!

So next time I won't faff around with all this biscuit stuff, I'll just make scones.

If there are any Americans reading, is the gravy you put over biscuits like "normal" gravy you have with a roast beef, potatoes and veggies?

The reason I ask is because we eat scones with strawberry jam and cream (I don't eat cream, so I just have the jam), or cheese, and I shudder to think of pouring gravy over them :)

However, I'd love to learn!
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6 comments :

Rachel said...

Us American folk in the South - use Southern Sausage Gravy with our biscuits. It's creamy white, with lots of pepper and a bit of sausage mixed in. Very tasty.

And it's a true Southerners favorite! Buttermilk Biscuits and Sausage Gravy with a Southern Fried Steak! It's on all the menus.

Personally - I'm allergic to pepper and milk, so I can't eat it anymore and do not have a good recipe on hand for you. But you should be able to find one online.

But we do make tons of biscuits, I use kefir instead of buttermilk. This recipe is close to the one my Dad always makes http://www.cooks.com/rec/view/0,164,159190-229203,00.html

annie said...

I usually make frozen or refridgerated biscuits... I know! I'm a cheater. But the frozen ones are just as good and so easy. As for the corn bread I always use a mix because of the same reasons. Just simpler and still very good. I eat butter and jelly on biscuits and gravy too. for the gravy I start by cooking and crumbling some breakfast sausage, I add a little butter if there isn't much oil in the sausage (this isn't for diet times) and then add flour equal to the amount of oil... let it brown just slightly and keep stirring. I usually put a fair amount of salt& pepper on now. After it is bubbly golden brown I pour in cold milk... 1 cup for every tablespoon of flour/oil. This is not an exact science... I eyeball it. You can remove the sausage prior to adding flour or leave it... either way. You have to keep stirring and scraping the sides and bottom of pan to get all the flour combined and let bubble a little to thicken. Not too thick, but not thin. I usually consider it done when it coats the spoon, or when you can run your spatula through the center of the pan and it takes a second for the gravy to fill the space. It is yummy over biscuits!
You can also make chocolate gravy! I'll save that for another time!

annie said...

ps. do they have biscuit and cornbread mix in the stores there?

Marcia Francois said...

Annie, I have no problem with cheating – even though I love baking muffins, we have a muffin mix here which tastes just as good as home-made and I always keep a pack in case I don’t have time.

No, we don’t have biscuit mix (actually we do, but it’s for “cookies” ) or cornbread mix.

The gravy sounds like what we call “white sauce” – which we have on vegetables like cauliflower and broccoli, and then topped with cheese – yum! Our gravy is brown – I make it from a packet! But the die-hard cooks use the cooked juices of the roast beef or lamb as a base.

Now chocolate gravy, if indeed it’s made from chocolate and is sweet, sounds more like the kind of topping you’d expect on a biscuit or scone!

Marcia Francois said...

Hi Rachel

Thanks for clearing up the mystery – seems like your gravy is what we call “white sauce” except you also have the sausage in it.

Thanks also for the recipe.

Anonymous said...

Sounds more like savoury muffins!
Fellow SA.

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