5 Kacey Musgraves Inspired “Biscuits” Recipes for the Summer

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We just can’t help but love Kacey Musgraves metaphor-packed song “Biscuits.” If you don’t have it yet, you will definitely need it playing in the background when you make these Southern biscuit recipes. Kacey gives us a perfect reason to make our favorite biscuit recipes that are fit for any time of the day. So, bake up some biscuits and put on some Kacey Musgraves.

5 Kacey Musgraves Inspired “Biscuits” Recipes for the Summer:

1. Peppery Pork Biscuits

Ingredients:

1 pound pork tenderloin

1/2 cup all-purpose flour

1/4 cup plain white cornmeal

1 1/2 teaspoons freshly ground black pepper

1 teaspoon table salt, divided

1/2 cup milk

1/2 cup vegetable oil

10 to 12 frozen biscuits, baked

Fig-Onion Jam

Directions

Remove skin from pork tenderloin, leaving a thin layer of fat. Cut tenderloin into 1-inch-thick pieces. Place each piece between 2 sheets of heavy-duty plastic wrap, and flatten to 1/8- to 1/4-inch thickness, using a rolling pin.Combine flour, cornmeal, pepper, and 1/2 tsp. salt. Pour milk into a bowl.Sprinkle both sides of pork with remaining 1/2 tsp. salt. Dip meat into flour mixture, shaking off excess. Dip in milk, and dip in flour mixture again.

Fry pork in hot oil in a 12-inch cast-iron skillet over medium heat 3 to 4 minutes on each side or until golden brown. Drain on a wire rack over paper towels. Serve on biscuits with jam.

2. Herbed Biscuits

Ingredients:

1/2 cup cold butter

2 cups self-rising flour

2 tablespoons chopped fresh chives

2 tablespoons chopped fresh basil

1 teaspoon freshly ground pepper

1 cup buttermilk

Directions:

Preheat oven to 425°. Mix cold butter into flour with a pastry blender or fork until substance resembles small peas. Add chives, basil, and freshly ground pepper. Add buttermilk, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead lightly 3 or 4 times. Pat dough to 3/4-inch thickness; cut into squares to form 15 biscuits. Place on a parchment paper-lined baking sheet. Bake 15 minutes or until golden.

3. Mind These Biscuits and Gravy

Ingredients:

Biscuits:

2 cups flour

1⁄4 cup sugar

1 teaspoon vanilla

4 teaspoons baking powder

1⁄4 teaspoon baking soda

1 pinch salt

3 ounces cold butter

8 ounces buttermilk

Gravy:

1⁄2 lb ground sausage

2 tablespoons butter

4 tablespoons flour

3 cups cold milk

salt and pepper

Directions:

Biscuits: Combine the dry ingredients. Knead in the butter. Add buttermilk and knead on a floured surface. Make sure you only knead it just enough to get the dough together. Knead gently or the biscuits will be tough. Flatten the dough with the ball of your fist. Use a glass to cut out your biscuits. Don’t make them too tall or the outside may get crusty before the inside is baked. Cook them in a 350 degree oven on a greased cookie sheet.

Gravy: Fry the sausage until thoroughly cooked. Remove the sausage from the grease, but save the fat in the skillet for the gravy. You should have about 2 tablespoons of grease. Add the butter and melt it. Then add the flour a little at a time over medium heat, constantly whisking. Cook for about 2-3 minutes. Add the cold milk a little at a time, whisking constantly. Add the sausage. When gravy is thick, add salt and pepper.

Cut the biscuits in half, pour the gravy over them, and enjoy!

4. Fried Chicken and Biscuit Sandwiches

Ingredients:

Chicken:

8 skinless and boneless chicken thighs

1 teaspoon salt

1/2 teaspoon pepper

1/8 teaspoon onion powder

1 cup buttermilk

1 large egg

Vegetable oil

2 cups all-purpose flour

Biscuits:

2 cups bread flour

2 cups all-purpose flour

2 tablespoons baking powder

2 tablespoons sugar

1 teaspoon salt

1 cup butter, cut into small cubes

1 1/2 cups buttermilk

1 large egg

Parchment paper

Chopped pickled green tomatoes

honey

Directions:

Chicken: Sprinkle chicken thighs with salt, pepper and onion powder. Whisk together 1 cup buttermilk and 1 egg in a large bowl; add chicken, tossing to coat. Pour oil to fill 1-inch of large cast-iron skillet and heat to 325°. Place flour in a shallow dish; roll chicken in flour, shaking off excess. Fry chicken 5 to 6 minutes on each side or until golden brown and done. Drain on a wire rack over paper towels, and keep warm.

Biscuits: Combine bread flour, flour, baking powder, sugar, and salt. Place cubed butter in a plastic freezer bag. Freeze flour mixture and butter separately 10 minutes. Whisk together 1 1/2 cups buttermilk and 1 egg in a small bowl. Cut chilled butter into flour mixture with a pastry blender or fork until crumbly. Add buttermilk mixture, stirring just until dry ingredients are moistened. Preheat oven to 450°. Turn dough out onto a lightly floured surface, and knead lightly 3 to 4 times. Flatten dough to 1-inch thickness; cut into 8 squares, and place on a parchment paper-lined baking sheet. Bake at 450° for 15 to 16 minutes or until golden brown.

Split biscuits; fill each with 1 cooked chicken thigh and top with honey and pickled green tomatoes if desired.

5. Sweet Potato Biscuits

Ingredients:

2 cups flour

1/4 cup packed brown sugar

1 tablespoon baking powder

1/2 teaspoon salt

3/4 teaspoon ground cinnamon

1/2 cup cold butter, cut into pieces

1/2 cup cooked, mashed sweet potatoes

1/2 cup cold whipping cream

Parchment paper

Cooking spray

2 tablespoons whipping cream

2 teaspoons granulated sugar

Directions:

Preheat oven to 450°. Combine flour, brown sugar, baking powder, salt and only 1/2 teaspoon of the cinnamon. Cut in butter with a pastry blender or fork until mixture resembles small peas and dough is crumbly. Freeze 5 minutes. Stir together sweet potatoes and 1/2 cup whipping cream. Add to flour mixture, stirring just until dry ingredients are moistened.

Turn dough out onto a lightly floured surface (mixture will be crumbly); lightly knead 1 minute. Flatten dough into a circle that is 3/4-inch-thick. Use a glass to cut biscuits. Line baking sheets with parchment paper; lightly grease paper with cooking spray. Place biscuits 2 inches apart on baking sheets. Brush tops of biscuits with 2 Tbsp. whipping cream.

Combine granulated sugar and remaining 1/4 tsp. cinnamon. Sprinkle dough with sugar mixture.

Bake at 450° for 13 to 15 minutes or until golden brown.

Image Source: Big Stock, UMG