Tonight I'm having breakfast for dinner. Anyone ever make this? For the biscuits I used this recipe: http://www.lodgemfg.com/recipe/brigg...rmilk-biscuits
I did not have self rising flour so I made my own: 1 cup flour, 1 1/2 Tbsp baking powder, 1/2 tsp salt. My baking powder appears to be getting old, the biscuits did not rise as much as normal. I did not fold the dough 7 times as the times I've done this it seems to overwork the dough, 4-5 times seems about right. I used 3/4 butter and 1/4 home-rendered leaf lard in the dough and in the Dutch oven. I only heated the Dutch oven enough to melt the lard and butter - it was not hot. With the burning hot lid, the biscuits seem to brown evenly top and bottom this way.
Cooked in a 5 qt. Dutch oven in my stove. I preheat the oven and Dutch oven lid as hot as it will go (about 550*) - that way the tops of the biscuits brown at about the same time that the bottoms brown.
For the gravy, standard Southern cream gravy, a little heavy on the black pepper. I also add chicken stock to give it a little richness.
Leftover pulled pork: I was visiting a college buddy last month and we smoked a 10lb pork butt for 11 hours over red oak and hickory in his big offset smoker along with a 17lb brisket (which cooked about 20 hours) - both turned out great. Pork butt was injected with a brine the night before and rubbed with Salt Lick Dry Rub. The brisket was rubbed with this too. https://saltlickbbq.com/
I did not have self rising flour so I made my own: 1 cup flour, 1 1/2 Tbsp baking powder, 1/2 tsp salt. My baking powder appears to be getting old, the biscuits did not rise as much as normal. I did not fold the dough 7 times as the times I've done this it seems to overwork the dough, 4-5 times seems about right. I used 3/4 butter and 1/4 home-rendered leaf lard in the dough and in the Dutch oven. I only heated the Dutch oven enough to melt the lard and butter - it was not hot. With the burning hot lid, the biscuits seem to brown evenly top and bottom this way.
Cooked in a 5 qt. Dutch oven in my stove. I preheat the oven and Dutch oven lid as hot as it will go (about 550*) - that way the tops of the biscuits brown at about the same time that the bottoms brown.
For the gravy, standard Southern cream gravy, a little heavy on the black pepper. I also add chicken stock to give it a little richness.
Leftover pulled pork: I was visiting a college buddy last month and we smoked a 10lb pork butt for 11 hours over red oak and hickory in his big offset smoker along with a 17lb brisket (which cooked about 20 hours) - both turned out great. Pork butt was injected with a brine the night before and rubbed with Salt Lick Dry Rub. The brisket was rubbed with this too. https://saltlickbbq.com/
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