Buttermilk Biscuits & Beef Gravy
by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska
These biscuits come together quickly and freeze especially well, so you can prep them ahead. Cut the dough into biscuits, then separate each with wax or parchment paper before wrapping and freezing. Bake them directly from the freezer (with a couple extra minutes in the oven as needed).
Beef Gravy
- Makes about 5 cups
- 1 pound Certified Piedmontese 85% Lean Ground Beef
- ½ onion, diced
- 1 teaspoon chili flakes
- Kosher salt and freshly ground black pepper
- 2 tablespoons butter
- 2 tablespoons flour
- 3 cups whole milk
In a large cast iron skillet over high heat, cook the ground beef for 5 to 10 minutes, until cooked through. Add the onion and chili flakes and season with salt and pepper to taste. Add the butter and stir until melted. Stir in the flour and cook for 2 minutes while stirring. Gradually whisk in the milk, stirring constantly. Simmer at least 20 minutes, or until desired thickness. Season with kosher salt and freshly ground black pepper to taste.
Buttermilk Biscuits
- Makes about 8 biscuits
- 2 cups unbleached all-purpose flour, plus more for rolling
- 2 tablespoons baking powder
- 1 teaspoon salt
- 6 tablespoons butter, frozen and grated
- 1 cup buttermilk
- ¼ teaspoon baking soda
Preheat a convection oven to 425°F. Into a large mixing bowl, sift all the dry ingredients. With your hands, thoroughly work the frozen butter into the flour until evenly distributed. Add the buttermilk and stir gently until a loose ball starts to form, being careful not to overwork or overmix the dough. Lightly press the dough together and roll into a large rectangle, about 1-inch thick. Fold in half and cut into desired shape. Bake for 10 to 15 minutes, until golden brown.