zakruti.com » Dish recipes » Adam Ragusea

Buttermilk Biscuits, with Country Ham and Red-Eye Gravy

video description

Rating: 4; Vote: 2

One of the great breakfasts of the American South. 2 1/2 cups White Lilly self-rising flour (or 2 1/2 cups cake flour, 3 teaspoons baking powder, 1 teaspoon salt) plus more for dusting 1-2 teaspoons sugar (1 will just enhance browning, 2 you'll start to taste) 1 stick salted butter (or unsalted plus 1/4 teaspoon salt, FROZEN SOLID 1 cup buttermilk, cold Melted butter to brush the tops Pre-heat oven to 475 F. Measure out the flour and sugar into a mixing bowl. Grate the frozen butter with the big holes on a box grater, toss the butter in with the flour, and put the bowl in the freezer for 15 minutes. Barely mix in the buttermilk, and turn the resulting disaster out onto a well-floured surface. Mold it into a big lump, flour the surface, and roll it out to an inch thick. Flour the surface, fold it over on itself, and roll it out again. Repeat for a total of four folds and roll it out to an inch a final time. Punch the biscuits out with a sharp circular cutter (or you can just cut them into squares with a knife. Remember the biscuits you make from the trimmings won't be as good. Put the biscuits on a parchment-lined baking sheet, brush them with melted butter, and bake until puffy and golden, about 15 minutes. Biscuits with Country Ham and Red-Eye Gravy If you like your ham crispy like I do, take 2-4 biscuit-cut slices per person and put them into a cold, dry pan. Turn the heat on medium and let the fat slowly melt out of the slices, then brown the slices a bit in their own fat. Take them out of the pan a little before they're as crispy as you want them, because they'll harden as they cool. Deglaze the pan with black coffee, and turn the heat off. After the sauce has stopped boiling, mix in a healthy amount of the sweetener of your choice I like honey and melt in half a tablespoon of cold butter. Split a biscuit in half, put the ham on the bottom half, drizzle with red-eye gravy, and layer on the top half
Date: 2019-08-15

← The 'Modified' Powder that Makes Cakes Better

FATS ARE GOOD FOR YOU (except when they're not) →

Related videos

I Ate Kurdish Street Food in Kurdistan! (7000 Years of History)

• Mark Wiens

Jacques Pepin is still cooking for you (online)

• Adam Ragusea

Pork belly & gochujang pasta #shorts #cooking #pasta

• POPSUGAR Food

Why peanut allergies are plummeting

• Adam Ragusea

This might be the best burger i’ve ever made

• Sam the Cooking Guy

South Africa’s Most Extreme Indian Food!

• Mark Wiens

Comments and reviews: 10

All Day Son
Alright we all know Adam exaggerated but to say your not a big coffee drinker bc the whole scene intimidates you and you dont know where to get started is very extreme and weird thing to say. You get started by buying a coffee maker and a tin of Folgers and there ya go. Or what I do is go to the same 7-11 every morning and get a cup off coffee for a buck and some change. Its a very simple thing. Youre not a big coffee drinker bc you dont like it unless you would drink it every morning
reply

0SharkGuy
Oh no. Adam what have you done. The reason I never learned how to make biscuits is so I could make an excuse to not have them all the time. YOU HAVE SEALED MY FATE. /sIn all honesty, really interested in trying that sauce, never thought of making something like that with coffee
reply

Andrew Zuehlke
Pro tip: wear a filet glove when using a cheese grater or mandolin. Sure, the steel mesh has a small chance blunt your device if there is an accident, but you won't lose bits of your fingers when you cook. This is really helpful when trying to work fast.
reply

The Proud Monks
I have to say, GREAT job with the sponsor segment I loved how you were able to integrate it into the overall purpose of the video. It was informative but was also able to keep what makes your videos feel so snappy and satisfying. Another fantastic video
reply

A Gelatinous Cube
Hey Adam love the stuff you make: ) Could you do a video on making milk sauces? Even with roux I end up second guessing myself and messing the sauce up I don't know how much heat is too much with milk. I always think I'll end up curdling it
reply

Jack Ban
As for the frozen butter, soon after i start grating it it, the butter starts to melt on my hand. So before grating, I also dust the butter and my hands in flour so it won't melt on me so easily while i grate.
reply

Mike R
Just use Lard instead of the butter. Its not as bad as its made out to be Buy a real grinder and grind your own. Pre ground coffee is for the birds. I think anyone drinking stolen coffee should be shot
reply

SuperHell 666666
Today I'll give you a recipe for why it's better to flavour your grapes not your white wine sponsored by squarespace And we'll be learning the science behind it. sponsored by skill share
reply

Brennan Eveland
This looks so good, I'll have to compare these biscuits to my recipe for them and see what's better. I've made 4 or 5 of your recipes and have been amazed at how good they are. Thanks
reply

Michael Davie
When I make biscuits, I grate the frozen butter right into the flourthe butter bits fall cleanly right into the bowl ready to be mixed up without sticking to anything.
reply

Add a review, comment