One of my favorite breakfasts is biscuits and gravy. My beloved Wheatfields makes a mean biscuits and gravy but I only go home once or twice a year so I have to make my own. I first had a Tupelo Honey biscuit when we met up with some dear friends in Asheville. I had the fried chicken and biscuits and damn near wept at how amazing it was. Flaky, delicious biscuit, perfectly fried chicken and luscious milk gravy over the top. Just thinking about it makes me want to go back. I asked for the Tupelo Honey Cafe cookbook for Christmas and obviously the first recipe I wanted to make from it was their biscuits.
I think these biscuits are deliciously awesome but I'm still on the fence about grating the butter. I want to make them again the traditional way, by cutting the butter in with a pastry blender. But I have the KitchenAid attachment that grates for me so it's not the worst thing in the world to have to grate the butter. And because I never have buttermilk on hand, I use this substitution all the time and it works great.
2 cups bread flour
1 tablespoon baking powder
1/4 teaspoon baking soda
2 tablespoons sour cream
3/4 cup salted butter, frozen
1/2 cup buttermilk
Preheat the oven to 450
Combine flour, baking powder, baking soda and sour cream in a large bowl. Grate frozen butter with the large holes on the grater and cut it into the flour mixture with a pastry cutter. Add buttermilk and mix until just combined.
Turn dough out onto a floured surface and roll into a rectangle 1-inch thick. Using a pizza cutter, score the dough into 6 equally sized pieces and put in the oven. Bake on the top rack for 15 minutes or until light brown and remove from oven. Let sit about 10 minutes before splitting and serving with sausage gravy.
Very slightly adapted from the Tupelo Honey Cafe cookbook