Hello Stranger | Login | Create Account
 
 
 
 
 
  SAUCE MAGAZINE
|
Oct 18, 2017
|
Intelligent Content For The Food Fascinated
|
SERVING SAINT LOUIS SINCE 1999
Email | Text-size: A | A | A

Posts Tagged ‘biscuits’

By the Book: Butter & Scotch by Allison Kave and Keavy Landreth

Friday, October 21st, 2016

BTB_Oct16_2_Round3_1

 

 

Though not explicitly a breakfast cookbook, Butter & Scotch knows its way around a brunch menu. The owners of the Brooklyn bar and bakery built their shop around two favorite things: cocktails and baked goods. Their Saturday brunch menu focuses on that most delicious of savory breakfast treats: biscuits.

Biscuits and gravy is a Midwest favorite, and the Brooklynites do the dish credit with this simple, comforting recipe. Two sticks of butter and a generous pour of heavy cream create a rich biscuit with a tender crumb, and apple cider vinegar adds a pleasant tang reminiscent of buttermilk without the extra trip to the grocery store.

You’ll be tempted to pour off the pool of fat that renders as you brown the sausage – don’t. Instead, gleefully add a tablespoon of butter or bacon fat and stir in the flour to make a roux for white gravy as thick as warm peanut butter. Dollop this atop the crumbly biscuits and dive in – then head back to bed and sleep it off.

Skill level: Medium. A home baker can tackle most of these recipes, but the home bartender should prepare to work for those cocktails.
Other recipes to try: Smoked trout Benedict, Magic Buns, Watchamacallthat Pie
The Verdict: Though the apple Dutch baby is a showstopper, this no-nonsense biscuits and gravy recipe stole our Midwestern hearts.

 

102016_btb
Biscuits & Gravy
4 servings

1 lb. (455 g.) loose sweet Italian Sausage
1 Tbsp. bacon fat or butter
¼ cup (30 g.) unbleached all-purpose flour
2 cups (480 ml.) whole milk
Kosher salt and freshly ground black pepper
4 Brooklyn biscuits

• In a saucepan over medium-high heat, brown the sausage until it’s fully cooked. Add the bacon fat or butter and flour and mix with a wooden spoon or spatula, making sure it doesn’t burn on the bottom. After 30 seconds, add the milk. Stir, scraping up the bits from the bottom of the saucepan, then bring the gravy to a boil and let it simmer until the moisture thickens to the desired consistency. Season to taste with salt and pepper.
• Split the biscuits in half and lay them open-faced onto plates. Spoon the gravy on top and serve.

Brooklyn Biscuits
8 to 10 biscuits

2½ cups heavy cream
2 tsp. apple cider vinegar
4½ cups unbleached all-purpose flour, plus more for dusting
1 Tbsp. plus 2 tsp. baking powder
2 tsp. kosher salt
2 tsp. sugar
1 tsp. baking soda
1 cup (2 sticks) cold, unsalted butter, chopped into ½-inch pieces

• Preheat oven to 350 degrees.
• In a small bowl, mix together the cream and vinegar and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, baking powder, salt, sugar, and baking soda and mix on low. Add the butter and mix on medium-low speed until the butter is broken down to small, pea-size pieces. Turn the mixer back to low and slowly add the cream and vinegar mixture. Mix just until the dough comes together. Do not over mix, or the biscuits will be tough.
• Pour the dough onto a floured surface and pat it down until it’s about 2 inches thick. Use a 3-inch cookie or biscuit cutter to cut out 8 rounds. Arrange the rounds on a parchment-lined baking sheet. Pat together the scraps and cut out more rounds if possible; you should be able to get another biscuit or two. Be gentle so the biscuits don’t get tough. Discard any remaining scraps.
• Bake the biscuits for 15 to 20 minutes, or until they are golden brown. Remove them to a wire rack, then serve warm. Store leftovers in an airtight container at room temperature for up to 2 days.

Reprinted with permission from Abrams Publishing

This week, Catherine Klene is obsessed with…

Thursday, August 29th, 2013

header_catherine

082913_3t_01
Miss Jubilee and the Humdingers had the crowd in a dancing frenzy at Food Truck Friday in August. Part swing, part jazz, part blues and all attitude, this band’s energy is infectious. Catch one of their lives shows soon and just try to sit still. You’ll be on the dance floor after just one song.

 

082913_3t_02

Well, summer finally caught up with us. To beat the 104-degree heat index this holiday weekend, I plan to sip a boozy lemonade from Baileys’ Range. The Bourbon Maple Sour combines lemonade, Maker’s Mark, local maple syrup and orange bitters for a refreshing, not-too-sweet summer cocktail that makes this melting heat just a little more bearable.

 

082913_3t_03

 

I have never been a great baker – too much precision for someone so haphazard with her measurements. But when a craving for old-fashioned buttermilk biscuits hit one Sunday, I took a stab at Kevin Gillespie’s recipe from his new book, Fire in My Belly. I don’t know if it is was his odd method of adding butter (shred a frozen stick with a box grater) or the overly exact instructions (stir the dough no more than 25 times), but for the first time, I produced a light, flaky biscuit worthy of Sunday brunch. The following week, I managed to repeat the results. In my book, that’s buttermilk biscuits conquered.

 

 

 

RSS FEEDS
Keep up with one or all of your favorite Sauce Magazine columns
Conceived and created by Bent Mind Creative Group, LLC 1999-2017, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004