Buttermilk Biscuits and Country Style Gravy with Swedish Meatballs bits

Buttermilk Biscuits and Country Style Gravy with Swedish Meatballs bits

Its been a awhile since I last updated my blog. There's so many recipes I've been wanting to write in here but time just flew by ..Anyway a few friends had requested this recipe today so..here it is! Its actually pretty basic and easy to do ..

Buttermilk Biscuits
2 cups all purpose flour
1 tablespoon baking powder
1/2  teaspoon bicarbonate soda
1 teaspoon salt
6 tablespoon very cold butter
1 cup buttermilk

Turn the oven on to 220 deg Celcius.
In your mixer bowl whisk together all the dry ingredients. Put in the cold butter (cut into small cubes). Blitz for a few minutes until the mixture resembles dry sand. (or you can use a knife or pastry cutter to cut the butter in ) Make a hole in the middle and pour in the buttermilk. With a spatula fold in the flour and buttermilk mixture until mixed (IMPORTANT : Only a few turns is enough - you dont want to over work the dough.) Pour out onto a floured board. Pat with your hand to about 1 -1/2 cm thick. Dip a glass into some flour and use this to cut the biscuits out (Or you can use a circular cookie cutter). DO NOT TWIST THE GLASS!! Simply press down into the dough and place the cut dough into a baking sheet or cupcake pan. Place them close together so they wont have crust. Bake for 10 to 12 minutes.

The Gravy (for 2-3persons)
1 table spoon butter or oil of your choice
1 table spoon finely diced celery
1 table spoon finely diced onion
1 table spoon all purpose flour
2 cups milk
water to thin down the gravy  as needed
1 cube chicken stock (or you can use real chicken stock)
1/2 teaspoon pepper
1/2 teaspoon parsley
8 pc sweedish meatballs (I simply use Ikea frozen sweedish meatballs) - placein a baking pan and put in 180@ Cel oven for about 15 minutes or until nicely browned and break into smaller bits.

In a pan heat up the oil and put in the celery and onions. Stir to sweat the vegetables. Add in the flour. (You are making a rue -but be careful not to brown the rue- you want a white gravy) At this point you must work the mixture quickly on and off the heat with a wooden spoon back and forth ie  removing it from the heat and continue stirring and place it back on the stove. Pour in a little milk in and stir . The mixture will form sort of a ball. continue mixing athe milk a little at a time. Change to a whisk and work the mixture through  for a few more minutes before pouring in the rest of the milk. It is important to continue whisking the gravy all the time. Put in the meatball, pepper, chicken stock parsley. Add in water to come to the desired consistency. Stir foe a few more minutes and its ready to be served over your flaky buttery biscuits.
Enjoy...