Biscuits

Hello, and welcome to Boone Appétit. Today we’re going to look for a staple of the South, biscuits and gravy. From what I’ve heard and observed finding the best biscuits and gravy in Knoxville, is a lot like finding the best pizza in New York. Everyone has their favorite restaurant and everyone is pretty passionate about their choice. One thing rings true, they sure know how to make biscuits down here in Tennessee.

I did my own little survey of random people and got a few of the same replies. Some said Cracker Barrel, some said Krystal burgers but I’m not looking for a chain. Others in the neighborhood said Rami’s Cafe. It sounded like the perfect local place to try biscuits and gravy. Located at 3553 N. Broadway in Knoxville is was only about fifteen minutes away. The restaurant is located in an industrial area with a tire store directly across the street. I like the gritty feeling already. However once inside you feel welcomed and relaxed in a place with friendly staff and patrons alike.

When my breakfast arrived it was almost lunchtime, I had a bit of trouble getting myself out the door that day. The eggs and hash browns where cooked perfectly as was the bacon. The biscuits and gravy looked delicious and I was relishing that first bite. The first thing I noticed was the biscuit was a little tough on the outside, as I cut a bite with my fork. The inside of the biscuit was also just a little off, it wasn’t fluffy like it should be but more doughy and dense. However the cream gravy was perfect. Judging by the fact that everyone in the restaurant seemed happy with their food and that the rest of my breakfast was really good, I’m going to say the biscuits had probably been sitting all morning long and that was why they had the funky texture. I would certainly go back to Rami’s and hope you’d try it too.

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On the next day I had to venture to downtown, which has had an entire make over from what it was years ago. Being right next to the University of Tennessee, downtown has that young college vibe. Many people had said, “You have to try Pete’s”. So I listened. Opened in 1986, Pete’s has been serving quality home cooked food to it’s downtown clientele, and winning many awards along the way.

Here’s an important tip when visiting Pete’s, they stop serving breakfast at 11am on weekdays. I arrived at 11:15. The friendly waitress shot me her biggest southern smile and said,”I’m sorry darling we just stopped serving breakfast.” She then began to tell me all the other good stuff they had on their menu and that I wouldn’t be disappointed, or I could go down the street a ways and get biscuits and gravy for $14 “but it isn’t all that good.” I felt a little let down as I begrudgingly decided to stay and try something from their lunch menu. It was then I noticed it was Thursday and they had fried chicken with mashed potatoes and cream gravy. I little light went off in my head. “Do you think you might have a biscuit laying around somewhere that I could have?”, I asked. Sure enough my lovely waitress arrived with two beautiful golden brown fluffy biscuits and a little bowl of gravy. “This gravy isn’t as good as our morning sausage gravy, but you’ll get the idea,” she said.

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From the very first bite I was in heaven. These were exactly like the biscuits my Mammaw use to make. Buttery crunch on the outside and light and fluffy on the inside, the perfect compliment to the gravy. Needless to say, I was stuffed and happy when I left Pete’s Coffee Shop. I do believe they will also win Best Of Knoxville again this year. So if you ever get to downtown Knoxville in the day (preferably before 11am) you have to stop in at Pete’s if for nothing else than a warm welcome and a plate of biscuits and gravy.

If any of you would like to try making your own biscuits and gravy, I’ll share a simple recipe for both below. Most of the time the gravy is made with pan drippings after cooking the bacon or sausage. If not you can also make a rue with butter and flour and add milk and cream and lots of fresh ground black pepper. It wont be the same but it’ll still be yummy.

• The Gravy
• 3 tablespoons pan drippings
• 3 tablespoons flour
• 2 1/2 cups milk
• 1/2 cups heavy cream
• Salt , to taste
• Fresh ground black pepper, to taste

1. Leave about 3 tablespoons of drippings in the skillet where you just cooked bacon or sausage.
2. Stir in the 3 tablespoons of flour until well blended; cook over medium heat for 2 to 3 minutes, until bubbly.
3. Gradually add milk and cream; boil until thick and smooth, stirring constantly.
4. Season with salt and pepper to taste.
5. Pour over your hot fresh biscuits and eat!

• The Biscuits.
• 2 cups all-purpose flour, preferably light southern flour like Lilly’s
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon salt
• 1/4 cup lard (or vegetable shortening, chilled)
• 2 tablespoons butter (chilled)
• 3/4 cup buttermilk (cold)

1. Heat oven to 450° and make sure oven rack is in the center position.
2. In a large mixing bowl, combine the flour, baking powder, baking soda, and salt.
3. Cut in the cold shortening and butter until you have pieces the size of small peas. If you can’t find lard you can always use Crisco or more butter.
4. Make a well in the center of the flour mixture and pour in the cold buttermilk. Stir gently until the mixture is just holding together. If necessary, add a few more teaspoons of buttermilk.
5. Transfer the dough to a lightly floured surface and pat out into a 1/2-inch thick circle. Cut out biscuits with a 2 1/2- to 3-inch cutter and place on an ungreased baking sheet.
6. Bake for 10 to 12 minutes, until tops are lightly browned.

Here’s a few tips for making almost any biscuit recipe taste perfect.

1. Use a low gluten soft flour if you can find it.
2. Sift all the dry ingredients together several times to create lightness.
3. Use lard for the flakiest biscuits, you can use shortening or butter but please don’t use vegetable oils. The fat used must be chilled so that all the grains of flour get surrounded by the fat thus preventing water from activating the gluten in the flour.
4. Invest in a good sharp biscuit cutter with an open top to allow air to escape. Don’t twist the cutter as it will seal the edges of the biscuit and keep it from properly baking.
5. Don’t over work the dough.

Now if you don’t have a hankering for biscuits after this post I did something wrong. It’s Labor Day weekend coming up and would certainly be a great time to try making biscuits and gravy, or biscuits and butter with honey or jam or just about anything else you can think of! If you have any questions or comments please leave them in the box below and I’ll reply promptly. Until next time Boone Appétit!