Charlie & the Chef: Buttery Biscuits & Gravy
The Talent Behind Northport's Tribune Coaxes More Flavor Out of This Supper Staple
2 cups all purpose flour
1 tablespoon baking soda
1/2 teaspoon salt
1/2 cup cubed butter
3/4 cup buttermilk
1 tablespoon sugar
HOW TO MAKE IT:
Preheat oven to 350.
Combine dry ingredients in bowl, then sift to ensure you remove any lumps.
Grate partially frozen, cubed butter into mix and combine. The key to good biscuits is to ensure the butter is reduced to small pebbles throughout.
Pour milk into mixture and incorporate with fork until the dough is soft and pulls away from the bowl’s edges.
On a lightly floured counter, toss the dough ball until it no longer sticks.
Roll out into a sheet approximately 1/2″ thick and cut with biscuit cutter of your choice!
Bake until golden brown on ungreased baking sheet, or about 10 minutes.
Serve solo or with the sausage gravy of your choice to produce a breakfast the family will call for morning after morning!
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