Home ground sausage and home baked biscuits, available long past 10:30 AM. (Eggs, however, not home laid.)
I can’t tell you who made the home ground sausage (that’s a little secret I must keep for a few more months), but the buttery buttermilk biscuits are from Alton Brown. I wish I could say with a mysterious smile that Alton was here early on Sunday morning, but that would not be entirely true — whether because he might have already been here from the night before, or whether he just wasn’t here at all because he lives in TV or something, is a gossipy choice left up to you and your own saucy little imagination.
Southern Buttermilk Biscuits Recipe
Buttermilk Biscuits Ingredients
2 cups flour
4 teaspoons baking powder
¼teaspoon baking soda
¾ teaspoon salt
2 tablespoons butter
2 tablespoons shortening
1 cup buttermilk, chilled
Buttermilk Biscuits Directions
Preheat oven to 450 degrees.
In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don’t want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that’s life.)
Bake until biscuits are tall and light gold on top, 15 to 20 minutes.