Hearty Country style Meatball and Pepperoni Gravy with Buttermilk Biscuits



This is the recipe I use for making my buttermilk biscuits. There a video there too.
http://thefrugalchef.com/2009/12/buttermilk-biscuits/

4 cups flour
2 TBS baking powder
2 tsp. salt
1 tsp. baking soda
12 TBS cold butter
2 cups cold buttermilk   ( If you do not have buttermilk.. make some from full cream milk. For every cup add 2 tablespoon of white vinegar and let set for at least 10  minutes)

Preheat your oven to 450 degrees.

Whisk all of the dry ingredients together. Place the flour mixture into a food processor and add the 12 TBS butter cut into 6 pieces. If your processor is not big enough, work in batches. Pulse the flour a few times until the flour resembles coarse crumbs. If you do not have a processor, use 2 knives or a pastry blender. Work with cold butter and stop when your flour resembles coarse crumbs.

Form a well in the middle of your flour mixture. Add the buttermilk. Make sure it is cold and shake the box well. Very gently incorporate the liquid into the dry ingredients. Do not over handle! You want to combine all the dry with the wet ingredients. If you need a little more buttermilk go ahead and add it a ½ TBS at a time. The dough will be- and must be – sticky.

Flour a large board or your counter. Place the dough on the board and spread it out using your fingers. Do not knead it, simply flatten it until it is about ½ inch thick. Cut your biscuits using a biscuit cutter, cookie cutter or a large glass. Do not rotate your cutting instrument into the dough. Aim for a straight cut. Get all your remaining dough together and repeat the process until you have cut all of your biscuits.

Place the biscuits on a baking sheet very close to each other. This will keep them from having crusty edges and will let them get taller. Bake for 10 to 12 minutes until lightly browned. Remove from oven and enjoy warm or at room temperature.

My Meatball and Pepperoni Gravy

You will need:

12 pc  Ikea Swedish meatballs (warmed up in the oven  and broken up to bite size pieces)

1/2 cup of sliced pepperoni -cut into strips (or you can use any kind of bacon)  

4  tablespoon olive oil

2 tablespoon butter

3 tablespoon plain flour

2 cups milk 

1/2 onion 

1 teaspoon nutmeg

1 bayleaf

1 cube chicken stock

parsley, salt and white pepper 

1. In a saucepan heat up (low heat) 2 tablespoon olive oil and brown the pepperoni strips and meatballs. Remove and set aside.

2. Add the balance olive oil to the saucepan. Add butter and scrape out all the brown bits  in the pan. Add the flour and stir to cook the flour. Then add in the milk. (You may need to add a little more milk or hot water if the mixture gets a little too thick. Add in the half onion (you can also stick 2 cloves on the onion if you like) While stirring constantly, add in the chicken stock, nutmeg, bay leaf, parsley and salt and pepper  to taste. Bring to boil. Add in the meatball and pepperoni  and simmer for 5 minutes.  Add some hot water if your gravy is too thick.

Serving suggestion:

Break up the buttermilk biscuits in a plate and pour gravy over . Enjoy...