I have recently been making whole-wheat biscuits on Saturday mornings as a quick, warm breakfast. We had some buttermilk in the house, so in a quest to come up with ways to use it, I decided to make a southern-inspired breakfast of sausage gravy served over biscuits (in this case, all white flour).
The biscuits turned out as they were supposed to, light and fluffy (not be confused with eggs made by Veggie Tales), and the gravy was yummy too; however, the photos of said gravy came out looking rather unappealing, so you can be tempted by the biscuit, and try your own gravy made with a basic white sauce.
The biscuits, from Betty Crocker's New Cookbook
(Whenever possible, please buy books from your local independent book seller or used book store. I will only link to Amazon when I cannot find a suitable link to show you a particular book)
1/2 cup shortening (I used butter)
2 cups flour (for the above I used all white, but 1/2 whole wheat and 1/2 white makes a great biscuit)
1 Tbsp sugar
2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
3/4 cup buttermilk (you can use regular milk; you may also need a bit more)
Preheat oven to 450F
Cut butter into flour, sugar, salt, baking soda and powder until it is fine crumbs (you could also do this in a food processor, and pulse until coarse crumbs)
Stir in milk until dough pulls away from the sides of the bowl, dough will be soft and sticky
Turn dough out on a floured surface and knead lightly to bring it all together.
Roll into a 1/2"-thick disk and cut into 2-3" rounds.
Place on an ungreased cookie sheet and bake 10-12 minutes until golden brown.
Will yield about 1 dozen.
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