Monday, October 19, 2009

a better biscuit

I absolutely love it when I come across a recipe that I just know is going to be a mainstay in our home for years to come. Actually, I'm going to tell you about two of them today. The first one is Alton Brown's Southern Biscuits. A few weeks ago I'd given Ina Garten's Biscuits a try and we liked the way they came out, but I'd mentioned that I still wanted to give Alton Brown's recipe a shot. I'm so glad I did. These are just the way biscuits should be, truly the perfect biscuit. I don't feel any need to try any other biscuit recipe, ever. Yum. (I didn't get a chance to take pictures of the biscuits this time around. It was just one of those nights that got a little crazy right before dinner and, honestly, all I wanted to do was sit down and dig in, so...maybe next time.)

We had the biscuits with one of my favorite meals...pot roast with mashed potatoes and gravy. The pot roast recipe is another one of our faves. It came from my Uncle John and is very much worth the try. And you can use the exact same recipe to make Italian Beef! The only extra thing you'll need is rolls for the sandwiches.

A roast of your choice
1 package Italian Seasonings salad dressing mix
1 package onion soup mix
2 cups water

Put the roast in a slow cooker. Mix both seasoning packets in the water. Pour the mixture over the roast and cook on low for 8-10 hours. Shred meat for Italian beef or tear into larger pieces for pot roast.

The leftover juices in the slow cooker make an excellent gravy. All you need is a rue, no additional seasoning needed. It's awesome. Thanks for the idea, Penny! I've always been intimidated to make gravy, but this really is one that's hard to mess up. So simple, so delicious.

This is a great meal for a cool fall evening. Mmmm, and I can't wait to make those biscuits again.

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