Sunday, 3 June 2012

Southern Style Buttermilk Biscuits with Chocolate Gravy

I'm from the Southern USA and Buttermilk Biscuits are very much a part of my upbringing.  Just the thought of them instantly transports me home to the Deep South.  This is an authentic recipe for Southern Style Biscuits and the best one I have ever made myself.  But my Sweet Tooth wouldn't let me stop there.  I recently came across a recipe for Chocolate Gravy which transforms these perfect savoury little treats into a delicious dessert.  I hope you enjoy them:)

Southern Style Buttermilk Biscuits

16 ounces unbleached all-purpose flour
1/4 teaspoon biocarbonate of soda
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons cold unsalted butter
8 ounces Buttermilk


Preheat over to 220C

Combine dry ingredients

Cut butter into chucks and cut into the flour until it resembles course meal.  I use a pastry cutter for this but you may find it useful to use a food processor.  Do not overwork the mixture.

Add Buttermilk and mix just until combined.  Again, do not overwork the mixture it just needs to be moistend.  Mixture should be wet, it it seems dry add a bit more buttermilk.

Turn mixture out onto a floured surface and pat down (do not use a rolling pin).  Fold the dough to knead about 5 or 6 times then gently press dough down till it is about 1 inch thick.

Use a round cutter to cut out biscuits.  I use a drinking glass for this.

You can gently knead the scraps and pat down again to cut out more but the best ones will be from the first batch as the more you work the dough they just don't come out as nice.

Place the biscuits on a cookie sheet about 1 inch apart.

Bake for 10 -12 minutes.

Chocolate Gravy (recipe courtesy of Sprinkle Bakes)

4 tablespoons unsweetened cocoa powder

2 tablespoons flour

8 ounces granulated sugar

12 ounces whole milk

4 tablespoons butter

1 teaspoon vanilla

In a medium sauce pan whisk together the dry ingredients.  Pour in the milk and whisk vigorously to combine.  Heat over medium-high until the mixture bubbles.  Turn heat down to medium and stir until mixture has thickened to a gravy consistency.  Remove from heat and stir in butter and vanilla. 

Let cool slightly then transfer to a gravy boat. Serve warm over buttermilk biscuits.

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