Have you got a recipe for UStype biscuits, the sort eaten as a savoury, with gravy on?
Buttermilk BiscuitsIngredients Serving: Makes about 15 4 Cups all-purpose flour, plus more for work surface 4 Teaspoons baking powder 1 Teaspoon baking soda 1 1/2 Teaspoons salt 1 Teaspoon sugar 1 Cup (2 sticks) unsalted butter, cut into pieces 2 Cups buttermilk Directions Preheat oven to 375 degrees;. Line a baking sheet with a Silpat (French nonstick baking mat) or parchment paper; set aside. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and sugar. Transfer about 2 1/2 cups flour mixture to a food processor fitted with the steel blade. Add butter, and pulse until the largest pieces are the size of peas. Return butter mixture to the bowl with the flour mixture. Use your fingers to combine. Add buttermilk, and stir just until mixture comes together; the batter will be sticky. Transfer to lightly floured work surface; use floured fingers to pat dough to 1-inch thickness. Use a 2 1/2-inch round biscuit cutter or cookie cutter to cut biscuits as close together
