{"id":4366,"date":"2024-05-24T12:53:22","date_gmt":"2024-05-24T12:53:22","guid":{"rendered":"https:\/\/kohajone.press\/?p=4366"},"modified":"2024-05-24T12:54:29","modified_gmt":"2024-05-24T12:54:29","slug":"buttermilk-biscuits-and-sausage-gravy","status":"publish","type":"post","link":"https:\/\/kohajone.press\/?p=4366","title":{"rendered":"Buttermilk biscuits and sausage gravy"},"content":{"rendered":"<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>2 cups of self-rising flour<\/li>\n<li>About a cup of buttermilk<\/li>\n<li>1\/3 cup of shortening<\/li>\n<li>A pinch of salt<\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li>In a mixing bowl, combine the self-rising flour, shortening, and a pinch of salt.<\/li>\n<li>Pour in about a cup of buttermilk.<\/li>\n<li>Mix the ingredients until a soft dough forms. Be careful not to overmix; you want the dough to be just combined.<\/li>\n<li>On a floured surface, turn out the dough.<\/li>\n<li>Gently pat or roll the dough to about 1\/2-inch thickness.<\/li>\n<li>Using a round biscuit cutter or a glass, cut out the biscuits.<\/li>\n<li>Place the biscuits on an ungreased baking sheet.<\/li>\n<li>Preheat your oven to 450\u00b0F (230\u00b0C).<\/li>\n<li>Bake the biscuits for about 10 minutes or until they turn golden brown.<\/li>\n<li>Once out of the oven, brush the biscuits with melted butter for extra flavor and a beautiful shine.<\/li>\n<li>Enjoy your delicious homemade buttermilk biscuits while they\u2019re still warm.<\/li>\n<\/ol>\n<div class=\"684f6003e199ca137b09540a661b4c2d\" data-index=\"2\" style=\"float: none; margin:0px 0 0px 0; text-align:center;\">\n<!-- Composite Start -->\r\n<div id=\"M940464ScriptRootC1583286\">\r\n<\/div>\r\n<script src=\"https:\/\/jsc.adskeeper.com\/k\/o\/kohajone.press.1583286.js\" async>\r\n<\/script>\r\n<!-- Composite End -->\r\n\n<\/div>\n\n<div style=\"font-size: 0px; height: 0px; line-height: 0px; margin: 0; padding: 0; clear: both;\"><\/div>","protected":false},"excerpt":{"rendered":"<p>Ingredients: 2 cups of self-rising flour About a cup of buttermilk 1\/3 cup of shortening A pinch of salt Directions: In a mixing bowl, combine the self-rising&#8230; <\/p>\n","protected":false},"author":1,"featured_media":4367,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-4366","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/kohajone.press\/index.php?rest_route=\/wp\/v2\/posts\/4366","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kohajone.press\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kohajone.press\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kohajone.press\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/kohajone.press\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4366"}],"version-history":[{"count":2,"href":"https:\/\/kohajone.press\/index.php?rest_route=\/wp\/v2\/posts\/4366\/revisions"}],"predecessor-version":[{"id":4369,"href":"https:\/\/kohajone.press\/index.php?rest_route=\/wp\/v2\/posts\/4366\/revisions\/4369"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/kohajone.press\/index.php?rest_route=\/wp\/v2\/media\/4367"}],"wp:attachment":[{"href":"https:\/\/kohajone.press\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4366"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kohajone.press\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4366"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kohajone.press\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4366"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}