JW requested a ‘Breakfast for Dinner’ night this week, and as he rarely has special requests for dinner, I was more than happy to oblige, thinking it would be fun.
“What do you want to have?” I asked.
“Biscuits and gravy. It has to be a brown gravy, and thin, like my mom makes it. Call my mom and find out how she makes it, and make it like that.”
“Um – okay.”
“And bacon! We need to have bacon. And sausage, and eggs. I can cook the eggs.”
“Okay…” as I grab a pad of paper to start writing things down. This was getting a bit more complicated than I’d anticipated.
“And cinnamon rolls!”
I wrote down all his requests and looked at the sheet. “Anything else?” I asked, in that voice that wives are so good at using that clearly means If you ask for anything else I am going to scrap this entire meal and we are going to eat oatmeal and THAT will be your Breakfast for Dinner.
“Um… no. That’s all.”
Well it was really a fabulous evening. It didn’t set me too far back budget-wise, I was able to try some new recipes, and we invited some friends over to help us eat all the food, and had a wonderful time with them.
And as a result, I have TWO fantastic carb-filled recipes to share with you! But you only get one today. Be patient, my friends. The next one is worth waiting for. It will knock your socks off.
I’ve tried a couple different biscuit recipes in the past, and I’ve found one or two that were decent, but none have come close to this recipe for buttermilk biscuits. The original name is J.P.’s Big Daddy Biscuits. How do you ignore a recipe with a name like that?!
They taste amazing, and they’re soft, fluffy, perfectly buttery (thanks to butter-flavored Crisco!) and just downright delicious.
Fluffy Buttermilk Biscuits
- 2 cups all-purpose flour
- 1 Tbsp baking powder
- 1 tsp salt
- 1 Tbsp white sugar
- 1/3 cup butter-flavored shortening
- 1 cup buttermilk, or as needed
Preheat oven to 425 degrees.
In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resenbles coarse meal (freezing the shortening in pieces for a few minutes beforehand makes this part easier). Gradually stir in buttermilk until dough pulls away from the side of the bowl. You may not need the full cup of buttermilk, so don’t pour it all in at once.
Turn onto a floured surface, and knead a couple times, just to get all the dough into a cohesive workable lump. Roll dough out to 3/4″-1″ thick. Cut biscuits with a biscuit cutter or glass dipped in flour. Repeat until all dough is used. Place onto an ungreased baking sheet.
Bake 13-15 minutes in preheated oven, or until tops begin to brown.