Monday, March 06, 2017

Appalachian Baking: Gravy Horse & Ouita's Biscuits

We were driving around the NC mountains yesterday and I remembered I needed sorghum (aka sweet sorghum or sorghum molasses or sorghum syrup.) We stopped beside the road and bought some from a guy in camo and a pickup truck. I have a cookbook that I remember required sorghum for some of the desserts, but I didn't have all the other ingredients. I went looking online and found a recipe called "gravy horse." Since it is based on a foodlorist's research, I'd recommend going to the post on Bakepedia to read more, but I'm copying the recipe here.

Gravy Horse & Ouita’s Biscuits
Author: Ronni Lundy 
Makes: 6 biscuits


Ouita’s 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
Gravy Horse:
  • 1 tablespoon butter
  • 2 tablespoons sorghum syrup

  1. 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.
  2. 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.
  3. Heat oven to 400°F. Lightly grease or line a baking sheet with parchment paper and set aside.
  4. 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.
  5. 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.

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