Here is another one I've been meaning to try for a long time.
I adapted this recipe from The Pioneer Woman. There are four small differences.
- Quantity - The one thing you have to be careful of when making a Pioneer Woman recipe is the number of servings. She often cooks or bakes for large groups, which is why her recipes are great for parties, but they usually need some adjustment when I'm cooking for just me and Rob. This portion is 1/3rd of the original (*although more than 1/3rd portion of buttermilk is needed for it to come together. See my adapted recipe below). This made 6 biscuits, which is enough for two or three people. Or maybe 4-6 people, if you are serving other food as well.
- Buttermilk - The biscuits call for buttermilk, but seriously, I'm not going to buy a whole thang of buttermilk for this little biscuit recipe. So, as Pioneer Woman, and many other bakers have suggested, I used milk mixed with a little bit of vinegar in place of buttermilk.
- Scoopin' - Ree portions out the drop biscuits with two spoons. I used my medium scoop to get 6 equal-ish sized biscuits. MUCH easier, since this batter is pretty sticky. They were still crispy on the outside, fluffy on the inside, and had those nice dark golden-brown edges.
- The Meat - Pioneer Woman uses ground breakfast sausage. I had links in my fridge, so I removed the skins from three of them, and cooked the meat inside. Use what you have, or buy whichever is the better deal.
Next time, I will experiment with adding flavors to the batter - fresh ground pepper or roasted garlic or chives. They would all be delicious with the sausage gravy.
Rob used his butter knife to spread a little gravy on his biscuit before each bite, like an INSANE PERSON.
How do you eat biscuits and gravy?