Voilà!Įmpty the bowl ingredients onto a lightly floured surface. Stir 2/3 cup of Greek yogurt and 1/3 cup buttermilk or whole milk. I think using Greek yogurt produces a consistency similar to buttermilk, so I prefer to use that. I have more control.)Ĭooking Tip: Did you know you can substitute plain Greek yogurt for buttermilk? I searched and found a substitution chart at – this also looks like an awesome website! Commonly, cooks make buttermilk substitutions using milk and vinegar. (Some folks will mix the buttermilk into the flour using the food processor, but I tend to over-mix the dough – the bane of proper biscuits, so that’s why I stir the buttermilk and flour in a bowl. Not all the flour will be wet, but that’s OK. Add 1 1/2 cups of buttermilk, and stir with a fork until the dough just begins to come together. If you look at the flour, you can see little chunks of butter covered in flour.ĭump the ingredients from the food processor into a mixing bowl. Drop the butter cubes into the flour mixture in the processor, and give the mix a few pulses until the butter is incorporated into the flour, but you can still see chunks of butter in the mix. I cut the butter into quarters, lengthwise, then cut across the strips. Take a stick of cold butter from the refrigerator, and cut it into little cubes. Give the processor a couple of pulses to mix the dry ingredients. In the bowl of a food processor, combine 3 cups of flour, 1/2 teaspoon baking soda, 1 1/2 Tablespoons baking powder, 2 Tablespoons sugar (a holdover from my old recipe) and 1 teaspoon salt. Remember, when the biscuits hit a very hot over, the water is released from the butter, forming layers. If you’re a biscuit lover as I am, you won’t be disappointed. Go ahead to Pine State’s website (link above) and watch the Triple D video. Because the butter stays in bits, the golden jewels puff up light and flaky. What happens is the cold butter quickly incorporates into the flour without over-mixing – the bane of proper biscuit making. The secret, according to Pine State, is to grate the cold butter into the flour. See, I’ve never used butter in my biscuits, always vegetable shortening. Oh my – my biscuit world was transformed. Featured was Pine State Biscuits in Portland, Oregon. It wasn't the worst dining experience, but it did leave me wishing it was more.But then I saw an episode of Diners, Drive-ins, and Dives. Parking was not a hassle, and indoor and outdoor seating was available.
It's a different restaurant experience as you seat yourself, bus your table, and utilize a shared restroom with other businesses in the main hallway. My girlfriend is so used to having to add salt that she instinctively did so and was in for an experience. The hashbrowns were seasoned, which was a pleasant surprise but maybe salty for some people.
Although the meal itself took some time to reach our table, it wasn't too bad.īeing a Georgia native, I have high expectations for biscuits and gravy, and I'd rate these a 3.5 out of 5. For anyone inquiring, if you order hashbrowns, it takes 15 minutes to prepare, so consider that in addition to the other meal items you order. I ordered Biscuits 'N' Gravy and a side of hashbrowns with scrambled eggs with cheddar cheese. My girlfriend is a great sport, and she accompanied me, although she was not on a similar mission. I have been searching for a place to enjoy biscuits and gravy, and my Google search led me to this restaurant. I dined at Pine State Biscuits on Division with my girlfriend a few days ago, and it was a bittersweet experience.
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