Homemade biscuits and chorizo gravy 4k
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Date: 2020-05-27
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Comments and reviews: 9
David
Your biscuits will rise higher if you place them in the pan touching instead of spread apart and you can get the exact mix of baking powder & soda, salt and sugar mixed in by using self rising flour and skip adding it separately. Add the butter and buttermilk the same way and then your onions and pepper. Hope this helps you get closer to hillbilly grandmother status. LOL Good luck Sam, You try my changes and I will try yours. These spicy biscuits look and sound really tasty. PS -- set that dough in the fridge for about 15 minutes before you start rolling it out and making your layers. That butter has to be cold inside the layers to give the dough air and steam with the soda bubbles, for the rise. That is the secret.
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Your biscuits will rise higher if you place them in the pan touching instead of spread apart and you can get the exact mix of baking powder & soda, salt and sugar mixed in by using self rising flour and skip adding it separately. Add the butter and buttermilk the same way and then your onions and pepper. Hope this helps you get closer to hillbilly grandmother status. LOL Good luck Sam, You try my changes and I will try yours. These spicy biscuits look and sound really tasty. PS -- set that dough in the fridge for about 15 minutes before you start rolling it out and making your layers. That butter has to be cold inside the layers to give the dough air and steam with the soda bubbles, for the rise. That is the secret.
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Dennis
How about taking the rolled out dough for biscuits and instead of cookie cutting in rounds, cut into blocks or squares and place evenly across the baking pan and save a ton of time making perfect round biscuits. Have you ever thought of using a Italian pork sausage instead of regular breakfast sausage or chorizo. Still adds a bunch of flavors at the same time and a different taste to boot?
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How about taking the rolled out dough for biscuits and instead of cookie cutting in rounds, cut into blocks or squares and place evenly across the baking pan and save a ton of time making perfect round biscuits. Have you ever thought of using a Italian pork sausage instead of regular breakfast sausage or chorizo. Still adds a bunch of flavors at the same time and a different taste to boot?
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Boatswain1985
During this Crisis folks like us know how to cook can really get by with simple ingredients like this, Baking a whole roaster chicken is the best, after the first meal, you strip the yummy chicken and boil the carcass, make broth, add potatoes, carrots, celery, etc and make soup that will feed a family very well. I love cooking like that.
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During this Crisis folks like us know how to cook can really get by with simple ingredients like this, Baking a whole roaster chicken is the best, after the first meal, you strip the yummy chicken and boil the carcass, make broth, add potatoes, carrots, celery, etc and make soup that will feed a family very well. I love cooking like that.
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Caleb
It's my understanding, if I'm recalling my grandmother's and mother's advice correctly, your biscuits would have risen higher if you'd put them together in the middle, touching each other. Not sure if that's true but it seems like I remember being told this. This is coming from deep country North Carolinians, both generations born and raised.
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It's my understanding, if I'm recalling my grandmother's and mother's advice correctly, your biscuits would have risen higher if you'd put them together in the middle, touching each other. Not sure if that's true but it seems like I remember being told this. This is coming from deep country North Carolinians, both generations born and raised.
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Huck
there is nothing Southern about that. The Chorizo doesn't have enough fat; no roux was made with the fat, whole milk is typically used, and THEN the sausage is re-added after thickening. and cheese is never used. That being said, I bet that is good. Just not anything Southern. Other than Southern CA!
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there is nothing Southern about that. The Chorizo doesn't have enough fat; no roux was made with the fat, whole milk is typically used, and THEN the sausage is re-added after thickening. and cheese is never used. That being said, I bet that is good. Just not anything Southern. Other than Southern CA!
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Matt
Shortening and a flour/pastry cutter (brass knuckles for cooking) is how you up your biscuit game. You did it all wrong grating in the butter, you need to cut it in so the entire batch is pebbly. Ive seen Southern grandmas that can do it with a fork, Im not that good, but you can do it with a cutter.
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Shortening and a flour/pastry cutter (brass knuckles for cooking) is how you up your biscuit game. You did it all wrong grating in the butter, you need to cut it in so the entire batch is pebbly. Ive seen Southern grandmas that can do it with a fork, Im not that good, but you can do it with a cutter.
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Kennyrosenyc
Whole Foods fresh made Chorizo. No additives, vegan fed animals, AMAZING flavor! I swear by their in house sausages (no pun intended. BUT. It doesn't cook down into that slurry, it cooks more like ground beef because it doesn't have a ton of chemicals and additives in it.
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Whole Foods fresh made Chorizo. No additives, vegan fed animals, AMAZING flavor! I swear by their in house sausages (no pun intended. BUT. It doesn't cook down into that slurry, it cooks more like ground beef because it doesn't have a ton of chemicals and additives in it.
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alpham777
Your biscuit game weak but I like your gravy not a southern style but for a cali canadian looks awesome. But for the record biscuits take a lifetime to master I'm 31 and still dont know what 95 year old me maw puts in them but man them shits will bring you to god.
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Your biscuit game weak but I like your gravy not a southern style but for a cali canadian looks awesome. But for the record biscuits take a lifetime to master I'm 31 and still dont know what 95 year old me maw puts in them but man them shits will bring you to god.
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Toriann
First of all I looovveee that you cuss while cooking lol. I'm Caribbean and if we don't cuss while cooking food ain't tasty. Also I thought I was the only one that grates my butter. Love alllll your videos and it makes me wanna do a Caribbean version! Wish me luck
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First of all I looovveee that you cuss while cooking lol. I'm Caribbean and if we don't cuss while cooking food ain't tasty. Also I thought I was the only one that grates my butter. Love alllll your videos and it makes me wanna do a Caribbean version! Wish me luck
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