In addition to the previous gravy comments, namely that you absolutely must use some crumbly sausage textured protein and the associated fat, I’ve got something else to mention.
Perfect crumbly biscuits are so good and also so tricky to make, that I feel like there’s a slim chance you nailed it the first time, so keep trying.
I struggle to nail it and I’ve been attempting on and off for decades. What makes it difficult is:
if you over-work them (stirring more than ~12 times) and the ingredients become homogenous, the texture is ruined.
They’re still edible but nothing like the real deal.
If the ingredients get warm then the butter will melt and once again ruin the texture.
If you cut the biscuits wrong (e.g. twisting) the sides will “smear” together and they won’t rise right, ruining the texture again.
A perfect (buttermilk/crumbly) biscuit should be fluffy, crumbly, golden brown on the outside, white on the inside and have 10-20 little yellow butter “pearls” dispersed throughout it, something like tiny blueberries in a blueberry muffin.
Even knowing all that, I still find myself failing often and chasing that 5-10% of times when they came out perfect. That said, I’m shit at baking bread for some reason, just cursed it seems. Other people (grandmas notably) can just fucking nail it every time.
The gravy should be pretty easy: start with a generous amount of fat, lightly brown a little flour to make a slurry, add milk little by little until it’s thick like a chowder, add black pepper and “sausage” crumbles. You can always add more milk, NEVER ADD MORE FAT
In addition to the previous gravy comments, namely that you absolutely must use some crumbly sausage textured protein and the associated fat, I’ve got something else to mention.
Perfect crumbly biscuits are so good and also so tricky to make, that I feel like there’s a slim chance you nailed it the first time, so keep trying.
I struggle to nail it and I’ve been attempting on and off for decades. What makes it difficult is:
if you over-work them (stirring more than ~12 times) and the ingredients become homogenous, the texture is ruined.
They’re still edible but nothing like the real deal.
If the ingredients get warm then the butter will melt and once again ruin the texture.
If you cut the biscuits wrong (e.g. twisting) the sides will “smear” together and they won’t rise right, ruining the texture again.
A perfect (buttermilk/crumbly) biscuit should be fluffy, crumbly, golden brown on the outside, white on the inside and have 10-20 little yellow butter “pearls” dispersed throughout it, something like tiny blueberries in a blueberry muffin.
Even knowing all that, I still find myself failing often and chasing that 5-10% of times when they came out perfect. That said, I’m shit at baking bread for some reason, just cursed it seems. Other people (grandmas notably) can just fucking nail it every time.
The gravy should be pretty easy: start with a generous amount of fat, lightly brown a little flour to make a slurry, add milk little by little until it’s thick like a chowder, add black pepper and “sausage” crumbles. You can always add more milk, NEVER ADD MORE FAT