Even though I was born in the South (hi Fulton county), my love for biscuits didn’t begin until I went to high school and would leave my four hour tennis practices depleted and hungry. Luckily there was a Popeyes right by the courts, but I never wanted to ruin my dinner completely so instead of getting chicken and a whole plate, I’d just order two biscuits with a side of butter and honey. Oh man, they were SO good.
That experience turned me into a hardcore biscuit-loving human. I love biscuits of all kinds but to be honest, ones made with shortening are it! And guess what, I’ve never baked them. I’ve always opted for full butter. And yes, they’re good, delicious even, but they’re not like this. I’m here to say that if you’re shy to bake with shortening, so was I but we’re here together, let’s do it!!
Last week I had the pleasure of going to lunch with Carla Hall and she was so amazing. We talked for a few hours about all sorts of things. I’m not gonna lie, I was a little nervous before, but once I sat down I was like, why was I so stressed?! She’s such a beautiful person, even better in person than what you see and know from TV.
Drop biscuits are the lazy person’s biscuits. That’s how they should be advertised. There’s no kneading, no rolling out, no cutting out. No nothing. Just mix, drop and bake.
I’m currently in hardcore planning mode for my boyfriend’s birthday bbq this weekend. He wanted something low-key with just his closest friends and family so I said, OK, but I’m going to create a Pinterest board and maybe get a little psycho about the decorations because I’m me! He’s breaking out the smoker to smoke some pulled pork and beans and of course I’m making biscuits, Arnold Palmers and putting together a Bloody Mary Bar.
I was playing around with some other ideas besides my favorite classic biscuit recipe. I wanted something that had a bit funkier taste and I love the salty bacon.
Spicy Sausage Country Gravy with Buttermilk Biscuits…because you’re worth it, gurlfrien’.
This is the recipe I want to make/eat/eat/eat before all the stupid juice cleanses, resolutions to be a better human, dog mother and eater begin. This is a good I-don’t-give-a-shit-let-me-live meal.
I don’t often make country gravy with biscuits; and it’s not because I love it, but it’s usually just too rich for me. I don’t typically go for the butter on top of cream on top of butter stuff. I need bite; I need heat; I need contrast. For me, this meal is simply just too much.
That’s why I’ve made some tweaks that I think make it a bit more interesting. First, there needs to be some spicy Italian sausage all up in it. That means there’s little instant notes of fennel, shallot and other stuff going on. Yes.
And then, Dijon mustard. Oh yeh. A bit of Dijon mustard in the gravy gives it just a hint of acid that I think the gravy benefits from. It’s not mustardy; I’d say it’s almost nearly undetectable. Of course, I ended up going back and adding a bit more and it was awesome, but you could definitely taste the mustard. The recipe below reflects pre-addition. But, add more if you like!
This dish has Christmas breakfast written all over it.
Christmas morning breakfast might go down as my favorite meal all year. ALL YEAR!
Is there any meal that’s cozier than Christmas breakfast?!! NO!
This meal is awesome because you can make it the night before, though I do strongly urge the baking of the biscuits to happen the morning of. (There’s nothing quite like a warm, just-got-out-of-the-oven biscuit.)
Thanksgiving Madness. It’s totally a thing. When I was younger, I used to take Thanksgiving VERY seriously. I’d cook the entire Thanksgiving meal including dessert, and since I had way too much on my plate, something would inevitably fail or not turn out and I’d get super bummed.
But now I’m just like, so what, who cares. There’s a chance that the turkey might be on the dry side, you might burn something, heck, I dunno, you might even drop a whole dish on the floor (I’ve done this). I recommend to treat those moments with laughs and shrugs…and then proceed to pour a ton of gravy over the turkey–that’s what it’s there for anyway. Thanksgiving cooking is supposed to involve lots of wine, laughs and way too many cooks in the kitchen. All that makes it Thanksgiving.
If you’d like some ideas for sides and stuffing and dessert, I got some.
Stuffing Muffins – People will think you’re the most adorable person in the world if you make stuffing muffins. I mean, look at them! Cuteness central.
I often times imagine how I’ll be as a grandmother. And seeing as I’m not married, nor have kids of my own, I’ll admit it’s a lil’ weird of me to plan how I’ll be with my hypothetical children’s children. I understand this. But hear me out…
I’ve decided that I’m gonna be a super chill grandma. Like, my grandkids are gonna come to my house and know they can get away with murder. I don’t wanna just be “the good cop” I wanna be the burglar alongside them, you know?
Oh mom doesn’t want you sucking on that pacifier anymore because you’re three and it’s embarrassing? Here, go to town…do it while watching Elmo, too. I don’t care, no judgement from me, dude.
Oh dad thinks it’s time for you to give up the bottle and move up to a sipee cup? Listen, you’re only three once. I mean…it’s not like you can suck on a bottle when you’re 25 and not have people think you’re way crazy, you know, so get in on it now.
The only thing I’m absolutely going to insist on is teaching them how to make homemade biscuits. It’s an important life skill…I think.
In the first season of Felicity (yes, I’m re-watching it right now AND loving it), Ben Covington (Scott Speedman) says that everyone is good at three things. Three things! So, I asked myself: What three things am I good at?! I thought long and hard about these answers; here they are:
1. I’m a good daughter. I call my parents, include them in my life (despite us living across the country from one another), I listen to them, and make time them. Because, as I’ve learned over the years, all parents really want is time.
2. I’m a really good girlfriend. And a really really bad ex-girlfriend. Like, I might throw out your clothes/DVDs/electronic equipment that you leave at my house. Might. Whatevs!
3. I’m a very good biscuit creator/dreamer/taster/eater. I wasn’t born this way. No. My talent for making biscuits comes from just straight obsession. No talent needed, just facts and a few tips and tricks.
My love for biscuits is well documented on this here corner of the internet that is A Cozy Kitchen, but I wasn’t always good at making them. I actually remember making my first batch of biscuits in college and remember them being flat, sort of bland and dry. Now, they’re tall, flaky, buttery and kind of amazing.
What’s up flakiness? What’s up nuttiness? What’s up brown buttery craziness? Welcome to my world!
…And just like that I’m in the mood for Thanksgiving. Yesterday I found out that brown butter has the ability to give me the second turkey wind I needed; I’m officially ready to show T-Day who’s bawwwwss.
Menu talk. Let’s dig in. This year, in order to keep things interesting, I’m not really making anything I’ve made before. Scary. Stressful. NAH! I say fuuuuun!
Cranberry Sauce. The canned stuff?! I just can’t. I loooved it as a kid, but if you have REAL cranberry sauce, you’ll be changed forever. And honestly, it is the easiest thing to make ever. Teri and Jenny’s Cinnamon and Star Anise Infused Cranberry Sauce? Yes. Just yes.
Alton Brown’s Good Eats Roast Turkey. Intense brining situation. A little food science. The man’s a genius. I’ve wanted to try this recipe for years. YEARS. It’s finally happening in a few days.
Okay. I lied. I’m making my favorite side dish of all-time: Cauliflower Brussels Sprout Gratin (hold the brussels sprouts because my mom hates them). I can make this dish without looking at the recipe. It’ll be the one super easy, no-fuss, sans stress dish I’m making. Worry free cheesy side dish? Necessary.
Ree’s Delicious, Creamy Mashed Potatoes. I made them for myself when I got my wisdom teeth taken out. It was a sad sight. My face was puffy. I couldn’t speak. I wanted my mama. Instead (as I was all drugged up and feeling fantastic), I barely was able to make these–they were delicious (from what I can remember). Time for them to reappear!
For our bread situation, I was going to make these top knots I posted a few weeks ago. I was set on this idea. But as I was looking at my menu of ambitious, never made before dishes, I decided to whip up these biscuits as a test run…
Hi! I have biscuits this morning…with bacon…and some sort of glaze situation! Can we talk?
Since I’ve lured you with the smell of sizzling salty bacon, I’d like to share three incredibly significant boring things that happened to me yesterday:
1. Two five-year-old girls (separately) complimented my new leopard ankle boots. I think this might mean I’m a trendsetter. OR it just means that these little girls want shoes that look like their fav stuffed animal. Either way, I’ll take it.
2. I had TWO dinners. Yes, last night I sat down to a 7-course tasting menu to only then find out that was the appetizer. Hello!!! Amazing!! I’ll tell you all about it on Monday, but in case you’re even nosier than me, keep up with my Sonoma food and wine thrills on FB & Twitter.
P.S. If you’re lucky, I might post a pic of me voming on the scheduled helicopter ride. (Can we say….schmexy!!!)
3. I packed a few biscuits in my bag to the airport. And since I’m a loser and always try and get away with bringing stuff I shouldn’t (read: hair spray), I always have to show the security dude the guts of my suitcase. It always feels violating. Always.
Is he judging my folding techniques? Are my bras and underwearz gonna fall out onto the floor for the world to see? Terrible! Embarrassing! Also, kinda gross. Seriously. That floor’s disgusting.