Monday, November 11, 2013

Southern Skim Milk/Fat-Free-Yogurt Biscuits

 

Due to my sudden craving for buttermilk biscuits and conflicting unwillingness to go to the store and spend money on buttermilk, I conjured up these bad boys. I am not a fan of the so-called "buttermilk substitute" of milk and lemon/vinegar (too "liquidy" compared to the real deal and not as flavorful) nor did I have lemon, so I decided to combine skim milk with fat-free, Greek yogurt and use that as a substitute.


I was a bit wary about the result of these biscuits until I took them out of the oven, broke them open, and took my first bite...They were AMAZING! I surprisingly didn't miss the buttermilk at all.

When I usually make biscuits, I make cheese or sausage and cheese biscuits. However, these biscuits were so good on their own that I forgot the cheese! I then decided to make sausage gravy using skim milk again. I was nervous about the end result of this gravy, too, but it turned out very well.


After eating this delicious brunch and appeasing my craving, I didn't feel as greasy and heavy as I usually feel after eating buttermilk biscuits with whole-milk gravy. I was full, but I felt satisfied and ready to tackle the rest of the day! I paired this dish with scrambled eggs and low-calorie orange juice. I think from now on I'll be making my biscuits with fat-free yogurt and skim milk (I know you're shocked, mom!) in place of buttermilk.

I used my go-to recipe for buttermilk biscuits. The only change was the buttermilk substitute and the amount of yogurt/milk mixture. I add a bit more than suggested.
  Southern Skim Milk/Fat-Free-Yogurt Biscuits 
(adapted from food.com's Southern Buttermilk Biscuits) (I always halve this recipe; full recipe below)
  • 2 cups unbleached all-purpose flour (or half wheat flour!)
  • 1/4 teaspoon baking soda
  • 1 tablespoon baking powder (without aluminum)
  • 1 teaspoon kosher salt or 1 teaspoon salt
  • 6 Tbsp unsalted butter, very cold
  • 1/2 cup skim, fat-free milk
  • 1/2 -3/4 cup fat-free Greek yogurt (I used 0% Fage)
PREPARE COLD BUTTER AND YOGURT/MILK MIXTURE: Cut the butter into small cubes or grate the butter with a cheese grater. Place the butter in the freezer. Measure out the milk/yogurt mixture (or buttermilk, if using), and place it in the refrigerator as you prepare the dry ingredients.

DRY INGREDIENTS/BUTTER INTEGRATION: Combine the dry ingredients in a bowl or in the bowl of a food processor. Add the cubed/grated butter into the dry ingredients and mix into the dry mixture until the butter bits resemble small pebbles. If using a food processor, just pulse a few times until this consistency is achieved.

ADDITION OF LIQUIDS: Next, add the cold yogurt/milk mixture and stir until just combined. DO NOT OVERMIX! Make sure the mixture is not too dry or too wet. Adjust accordingly. The biscuit dough should be wet.

PAT IT OUT!: Turn the dough out onto a floured board or clear wrap/cling wrap. Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick (I fold the dough using the cling/clear wrap so that my warm hands do not directly touch the dough or warm the butter). Fold the dough about 5 times, gently press the dough down to a 1 inch thick.

BISCUIT FORMATION: Use a round cutter to cut into rounds OR with a sharp knife, cut the dough into squares, like I did!

COOKIE SHEET PREPARATION: Lightly brush the cookie sheet with butter, and place the biscuits on a cookie sheet. If you desire the sides of the biscuits to be soft, put them on the sheet touching each other. If you like"crusty" sides, put them about 1 inch apart.

PREHEAT OVEN: Place the cookie tray of biscuits in the freezer while the oven preheats to 450F/230C. This step will allow the butter in the dough to remain cold and to create a flaky biscuits with light layers.

BAKE AND ENJOY!: Once the oven is at temperature, bake the biscuits for about 10-12 minutes.

Easy SAUSAGE GRAVY with skim milk

2 links of raw sausage, remove casing
1 Tbsp extra virgin olive oil or butter
2 Tbsp all-purpose flour
1 - 2 cups skim milk
1/2 - 1 tsp salt
1/2 - 1 tsp black pepper

Cook sausage in a thick skillet, like a cast-iron. Once the sausage is cooked thoroughly, add 1 Tbsp of oil to the sausage, if needed. Next add the flour directly to the meat. Stir until the meat is coated with the flour and oil. There should be a brown film on the bottom of the skillet. Next, add the milk 1/2 cup at a time until the gravy reaches the thickness you desire. Add salt and pepper to your liking.

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