A week or so ago, I made the coffee-flavored beef roast that I blogged about here. I served it with the potatoes, carrots and mushroom/onion mix that it was cooked with, creamed spinach and homemade biscuits
The only mistake I made was putting in too much water with the roast and vegetables to cook. I should have stuck with the directions. It watered down the seasonings, but otherwise this was an EXCELLENT recipe...my roast has never before turned out so perfect, so tender. I was amazed. I swear, it was like eating my Granny's Sunday roast--that perfect!
You HAVE to make this recipe...Reagan ate her entire helping of roast, two servings of creamed spinach (Kroger special!), her carrots, mushrooms and her biscuit. SHE NEVER EATS THAT MUCH! In fact, we have to bribe her to get her to eat more than a few bites..that's a testament to just how good this recipe was. And the biscuits? OH MY GOSH..PEREFECT...steamy and soft on the inside, crusty and hot on the outside. Trust me, go to this biscuit recipe and you will NEVER go back. And it's so easy there's no reason to buy frozen or canned ones at the store ever again.
Here's the recipe! I promise you'll love it!
Classic Biscuit~Country Living
1/2 cup unsalted butter (1 stick)
2.5 cups all purpose flour (sifted twice before measuring)
1 tbsp baking powder
1 tsp salt
1 cup + 2 tbsp cold buttermilk
1 tbsp melted butter
Heat oven to 475. Cut butter into small cubes and freeze for 15 minutes. Stir the dry ingredients together in a large bowl. Cut in the butter using either a pastry blender, two knives or your fingers til mixture resembles a coarse meal. Stir in the buttermilk using a fork just until the dough forms. Knead 3-4 turns on lightly floured surface and pat into a 7*10 rectangle. Cut out biscuits using a 3 inch cutter (gathering scraps until all the dough is used). Place 2 inches apart on a baking pan, brush the tops with melted butter. Bake on the top shelf of the oven for 16-18 minutes. Serve warm with honey.
2 Buttermilk Tips!
If you don't have buttermilk, use soured milk instead. Make soured milk by combining 1 tbsp lemon juice or white vinegar with 1 cup plus 1 tbsp milk. Let the mixture stand for 5 minutes til thickened. OR keep a container of SACO Cultured Buttermilk Blend in your cupboard (refrigerate after opening--oops forgot to do this!) to use on those occassions when you need buttermilk. This stuff is awesome! Of course the soured milk works too, but we southerners love our buttermilk and it adds that 'from scratch' taste to the biscuits!