I love biscuits and gravy! It's probably my favorite breakfast--but buttermilk biscuits and gravy are pretty easy to make at home, and biscuits can be used for any meal--not just for breakfast. I'm using mushrooms for this gravy recipe, but sausage can easily be substituted if you're in a meaty mood. A printable copy of this Buttermilk Biscuit and Mushroom Gravy recipe can be found at http://www.myfoodchannel.com/buttermilk-biscuit/Give this biscuit and gravy recipe a try and let me know what you think, and for more recipes check out the Chef Buck playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552 and to print all recipes visit my website at http://www.myfoodchannel.com/Check here for current prices for a pastry cutter on Amazon https://amzn.to/3ew7Eh9Connect with this media to catch all of my videos...thanksMY OTHER YOUTUBE CHANNEL: http://www.youtube.com/user/buckredbuckFACEBOOK http://www.facebook.com/buckredbuckGOOGLE+ http://plus.google.com/u/0/109193261972985167770/postsTWITTER https://twitter.com/buckredbuckPRINT RECIPES AT MY WEBSITE: http://www.myfoodchannel.com/RECIPE PLAYLISTS: http://www.youtube.com/user/FromUnderTheRockButtermilk Biscuit Recipe Ingredients:4 cups ALL PURPOSE FLOUR1 Tbsp BAKING POWDER1 tsp BAKING SODA1 tsp SALT1 Tbsp SUGAR1 cup BUTTER (diced, chilled)1 cups BUTTERMILK (chilled)(plus buttermilk for brushing biscuit tops)Buttermilk Biscuit Directions:In a bowl, combine flour, baking powder, baking soda, salt, and sugar (optional). Mix ingredients together well. Add diced butter. For best results use chilled butter --keep the diced butter in the refrigerator until needed. Cut butter into the flour using a pastry cutter or knives. Butter should be cut into pea-sized bits, but there's no reason to be militant about it...nice chunks of butter are nice. Once the butter is cut into the flour, add buttermilk. Keep the buttermilk chilled until you are ready to use it--cold butter and buttermilk are best for this recipe. Pour the buttermilk into the bowl, and using a spatula (or your hand), roll the flour around the edge of the bowl until the buttermilk is absorbed and the dry flour begins sticking together. Roll until there is very little loose flour...add a drop more buttermilk if needed, but do so sparingly--you don't want the flour to be "wet".On a lightly floured surface, empty the bowl and press the flour together, knead once or twice and then spread the dough out into a flat, inch thickness. Do not knead or "handle" the dough too much.Flour the edges of a biscuit cutter or drinking glass and cut out biscuits. I like my biscuits about 2"-3" across, but make whatever size you like. Giant biscuits can be fun :^) Cut the biscuits closely and get as many out of the first press as you can. Once all of the biscuits are cut from the first press, bring the dough together again and cut out remaining biscuits--again trying to handle the dough as little as possible. Arrange the biscuits touching side by side on a lightly greased pan or on parchment paper. Lightly brush the tops of the biscuits with buttermilk or melted butter--this will help them to brown nicely. Place biscuits in the oven and bake at 425 degrees Fahrenheit for approximately 15 minutes, or until biscuits are golden brown to your liking.For detailed gravy recipe click this link: http://www.myfoodchannel.com/buttermilk-biscuit/The music is "Easy Jam" by Kevin MacLeod. Music track used with permission Creative Commons: By Attribution and found at this link: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100245"Cool Vibes" by Kevin MacLeod. Music track used with permission Creative Commons: By Attribution and found at this link: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100863"Disco Lounge" by Kevin MacLeod. Music track used with permission Creative Commons: By Attribution and found at this link: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100602More of Kevin MacLeod's fantastic music selection can be found at http://incompetech.com/
