Buttermilk Biscuits and Gravy

Buttermilk Biscuits

You'll need:

2 cups all purpose flour

1 tablespoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon sugar (optional)

1 cup cold buttermilk (reserve one tablespoon)

6 tablespoons cold unsalted butter (you must use unsalted butter or reduce the amount of salt you add- it will be extremely salty if you use salted butter)

Gravy

1/2 cup flour

2 cups chicken stock plus additional (add more as needed)

1 yellow onion thinly sliced

6 tablespoons butter

salt and pepper to taste

Biscuit Directions

1. Begin by sifting together all of the dry ingredients.  Using your hands or a pastry cut the cold butter into the flour until they become pea sized crumbs.  Add all of the buttermilk except 1 tablespoon, mix until dough being to form.  Dump mixture onto lightly floured surface, pat or roll dough out until it's 1/4 inch thick.  

2.  Use size desired biscuit cutter to cut out biscuits, then place cutout biscuits on to a parchment lined baking try.  Biscuits should be placed side by side (touching each other).  Placing them close together helps the biscuits rise as they're baking. Brush tops of biscuits with remaining buttermilk.

3.  Bake in preheated 400 degree F. over for 18 to 22 minutes or until the biscuits are golden brown.

Gravy Directions

1. In a medium saucepan on medium heat, melt the butter and add onions.  Cook until onions are beginning to brown (about 5 minutes.  

2.  Sprinkle flour over the onions and cook until the flour has browned, about 6 minutes.  

3.  Add 2 cups of chicken stock, whisk until smooth.  Bring to a boil, add more chicken stock until gravy reaches desired consistency.  Taste and adjust flavor with salt and pepper to taste.