Buttermilk Omelet Biscuit W Peppered Cheese Gravy Recipes

BUTTERMILK BISCUITS AND PEPPER GRAVY

Steps:

• Pre-heat oven to 425°F.
• In a medium sized bowl, add flour and shortening.
• Cut in shortening until it looks like coarse breadcrumbs.
• Add buttermilk and stir until soft dough forms.
• Pour onto a board floured with 1/3 cup flour.
• Roll into a ball and lightly knead for about 5 minutes.
• Gently pat out dough until about 1/3 inch thick.
• Using a 1 1/2 to 2 inch round biscuit cutter, cut out biscuits.
• Re-knead remaining scraps to make more biscuits.
• Place on ungreased cookie sheet, about an inch apart.
• Bake at 425°F for 15 to 20 minutes or until desired color is reached.
• For gravy:.
• In a medium sized skillet, melt shortening until hot but not smoking.
• Add 1/3 cup flour and stir until it looks like a paste.
• Add 1/2 cup milk; stir until smooth.
• Add rest of milk, stirring with wire whisk constantly until all lumps are gone.
• Add salt and pepper to taste.
• Turn off heat and let sit for 5 minutes to thicken.

BUTTERMILK CHEDDAR BISCUITS

Steps:

• Preheat the oven to 425 degrees F.
• Place 2 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add the butter and mix until the butter is the size of peas.
• Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened. In a small bowl, mix the Cheddar with small handful of flour and, with the mixer still on low, add the cheese to the dough. Mix only until roughly combined.
• Dump out onto a well-floured board and knead lightly about 6 times. Roll the dough out to a rectangle 10 by 5 inches. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles. Transfer to a sheet pan lined with parchment paper. Brush the tops with the egg wash, sprinkle with salt, if using, and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm.

BUTTERMILK OMELET BISCUIT W/ PEPPERED CHEESE GRAVY

Steps:

• For biscuits. Add all dry ingredients, cut in shortening with pastry blender until flour is mealy. Add milk until dough comes together. Turn out on floured surface and knead 7-10 times. Pat dough out to approx. 1 inch thick and cut with biscuit cutter. I use a 3 inch diameter cutter. Place biscuits on baking sheet and bake at 400 degrees for 12-15 minutes. For a more buttery biscuit brush tops with melted butter before baking.
• Omelet. Medium chop onion, peppers, and mushrooms. Sautee in oil until tender, salt and pepper to taste, add beaten eggs and cook over medium heat until slightly browned, flip and brown other side.
• Gravy. Melt butter in skillet and add flour wisk until lighty browned to make a rue, add milk slowly and cook til bubbly and thick. Again, salt and pepper to taste (if you can't see the pepper in the gravy add some more. Freshly ground of course.) Let gravy cool slightly and add shreaded cheese so it just stars to melt.
• Assembly. Split hot buscuit (I like to butter the biscuit at this point) cut the eggs vith spatula and add to buscuit, add top of buscuit and cover with hot gravy. Sprinkel top with more cheese and more fresly ground pepper.

CHEDDAR BUTTERMILK BISCUITS

Steps:

• In a large bowl, combine the flour, sugar, baking powder, salt and cayenne. Cut in butter until mixture resembles coarse crumbs. Add the cheese and toss. Stir in buttermilk just until moistened. , Turn onto a lightly floured surface; knead 8-10 times. Pat or roll to 1 in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart in a large ungreased cast-iron or other ovenproof skillet. Bake at 425° until golden brown, 15-18 minutes. Serve warm.

BUTTERMILK GRAVY

Steps:

• Heat bacon drippings in a skillet over medium heat. Add flour and whisk until well combined and bubbly, about 1 minute. Pour in buttermilk gradually and bring to a boil, about 3 minutes. Reduce heat and simmer, whisking constantly, until thickened and smooth, 2 to 3 minutes.
• Stir in chicken bouillon, salt, and pepper. If gravy is too thick, whisk in more buttermilk until you reach your desired consistency. Serve immediately.