More Southern Food...

Pan-Fried Pork Butt w/ Biscuits and Gravy (vegetable optional)

Here's the Fried Pork



Here's the Biscuits



Here's the Gravy



And here it is, all put together for lunch...the corn just gives it color



I was raised to cook and eat food like this, which is why I'm always on a diet.

I'll share recipes if anybody's interested.

TC

DANG TC!!...My Grandma would give you a thumbs up on that one my friend.

TC,
Looks good, are the biscuits light and fluffy? DW's biscuits are usually like a hockey puck(glad she doesnt read this).
Please share the recipes.....

oldelmer1 wrote:TC,
Looks good, are the biscuits light and fluffy? DW's biscuits are usually like a hockey puck(glad she doesnt read this).
Please share the recipes.....

There's two tricks to making really good biscuits...the wet ingredients need to be really cold, and don't handle the dough any more than you have to. When you over work biscuit dough, you'll end up with paper weights.

I'll post recipes this afternoon. Gott'a run for now...stay tuned.

TC

OK, here we go...

Buttermilk Biscuits

Serves: 1 dozen

Ingredients

4 cups flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoon salt
4 tablespoons cold butter, cut into chunks
4 tablespoons cold shortening, cut into chunks
2 cups cold buttermilk

Egg wash (1 egg + 1 tablespoon milk)

Directions

Preheat oven to 450 degrees.
In a large mixing bowl, sift together flour, baking powder, baking soda and salt. (Make sure you sift to add air to dry ingredients).
Cut butter and shortening into dry ingredients until mixture resembles coarse meal.
Make a well in the center and pour in the cold buttermilk. Stir with a spatula just long enough so the dough comes together. The dough will be very sticky. (It's important to keep your hands off the dough as much as possible to avoid raising the temperature of the wet ingredients)
Turn dough onto floured surface, and gently fold dough over on itself 5 or 6 times. Pat (don't roll) to a 1-inch thickness.
Cut out biscuits with a 3-inch cutter, being sure to push straight down through the dough (don't twist).
Place biscuits on baking sheet spaced about an inch apart. Re-form scraps, working it as little as possible and continue cutting.
Optional - Whisk egg and milk together and lightly brush tops if you want your biscuits to have a darker and crispier top.

Bake 17 minutes (check at 15), or until biscuits are tall and lightly golden on top.


Pan Fried Pork Butt

Usually serves 6

Ingredients

4 lb bone-in pork butt roast
Salt and pepper to taste

Directions

Note - Pork butt roast has quite a bit of connective tissue that will need to be trimmed away. You'll need a very sharp knife.

Preheat a skillet, preferably cast iron, over medium heat approximately 5 minutes.
Slice roast into thin cutlets being careful to cut away as much excess fat and connective tissue as possible.
Spray the skillet with non-stick spray or use a small amount of oil.
Place pork cutlets in pan and sprinkle with salt and pepper.
Fry each side about 3 to 4 minutes depending on thickness of cut.
Take cutlets out and place on paper towel. Try to save as much of the fat drippings as possible for gravy.


Pork Gravy

Ingredients

Pork drippings in skillet
3 tablespoons of crisco
1/4 cup flour
1 tablespoon salt
1 teaspoon black pepper
4 cups 2% or whole milk, room temperature

Directions

Scrape bottom of skillet to loosen as much of the pork drippings as possible.
Add crisco and let melt. Add flour, salt and pepper, and stir to mix well using a wire whisk.
Bring roux to a rolling boil over medium heat and cook, stirring constantly about two minutes.
Slowly add room temperature milk while stirring to avoid lumps.
Cook, approximately ten minutes over medium heat, stirring frequently, until gravy is thick and bubbly.

Enjoy!!

TC

Makes my mouth water TC. Can't wait to try it.