Gravy Horse & Ouita’s Biscuits
Author: Ronni Lundy
Makes: 6 biscuits
- 2 cups flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon sugar
- ¼ pound (1 stick) unsalted butter, chilled or frozen
- ¾ cup buttermilk
- 1 tablespoon butter
- 2 tablespoons sorghum syrup
- For the Biscuits: In a large bowl, sift together flour, baking powder, baking soda, salt, and sugar. Using a cheese grater, grate butter into dry ingredients and mix lightly with fingers until crumbly.
- Add buttermilk and quickly work into flour mixture with a pastry cutter, wooden spoon, or by hand. Knead with a few quick strokes into a rounded mound and let rest 20 to 30 minutes in the refrigerator.
- Heat oven to 400°F. Lightly grease or line a baking sheet with parchment paper and set aside.
- Roll dough on a floured surface to a thickness of ½ inch. Cut with a 2-inch biscuit cutter and transfer to prepared baking sheet. Bake 10 to 12 minutes or until lightly browned and baked through.
- For the Gravy Horse: Put the butter in a small bowl or saucer and let sit at room temperature until it is softened but not runny. Pour sorghum over the top and use the tines of a fork to first mash then gently whip together. You can use the fork to daub it onto hot biscuits, and this should be enough to grace a half-dozen of Ouita’s Biscuits.