Ooh yum, that sounds good (says the writer who locked herself in the library without remembering to pack lunch). I actually don't have a gravy recipe, I have a gravy method. But this would be a fun thing to try to work out . . .
I use all butter :-) Couldn't let this biscuit conversation go by without mentioning one of my agnostic mother's traditions at Christmas. She would make biscuit dough, role it out into a big, thin sheet, spread it with melted butter (well, margarine really), top with cinnamon sugar, roll it up, slice and bake. They were cinnamon buns to me until I discovered yeast and cream and other such delights. I now have my own "sorta ritual" of making yeasted cinnamon rolls for Christmas breakfast. Sent Eric out for the missing ingredients earlier today, so they will rise in the fridge over night. And then there are sweet potato biscuits... let's save them for another day.
I'm going to try these! My favorite pie crust recipe uses both butter and shortening, and it feels true to my southern roots. I do usually use a pastry cutter to cut in the butter (just bought a new one because mine finally gave out after years), but if I'm in a hurry I'll use the food processor.
Yes, I think you can! The idea is to blend some of the fat all the way through. Butter has slightly more water in it than these other fats, but I think it should still work. You could also try vegetable oil (if you use that). Might be easier.
Now I need a gravy recipe!
Ooh yum, that sounds good (says the writer who locked herself in the library without remembering to pack lunch). I actually don't have a gravy recipe, I have a gravy method. But this would be a fun thing to try to work out . . .
I use all butter :-) Couldn't let this biscuit conversation go by without mentioning one of my agnostic mother's traditions at Christmas. She would make biscuit dough, role it out into a big, thin sheet, spread it with melted butter (well, margarine really), top with cinnamon sugar, roll it up, slice and bake. They were cinnamon buns to me until I discovered yeast and cream and other such delights. I now have my own "sorta ritual" of making yeasted cinnamon rolls for Christmas breakfast. Sent Eric out for the missing ingredients earlier today, so they will rise in the fridge over night. And then there are sweet potato biscuits... let's save them for another day.
I'm going to try these! My favorite pie crust recipe uses both butter and shortening, and it feels true to my southern roots. I do usually use a pastry cutter to cut in the butter (just bought a new one because mine finally gave out after years), but if I'm in a hurry I'll use the food processor.
Hi Kate. I don’t use shortening, lard or coconut oil. Can I just use more butter? Thanks!
Yes, I think you can! The idea is to blend some of the fat all the way through. Butter has slightly more water in it than these other fats, but I think it should still work. You could also try vegetable oil (if you use that). Might be easier.