White Beans and Rice and Homemade Biscuits

Yum.

Seems like all the ham hocks they sell are just lightly smoked. I will get the pit going and smoke them myself, really makes a difference. Not sure if it was Prudhomme or maybe Link that does it, but I’ve been cutting my sausage into 1” pieces, seems to retain the flavor better than thinner cuts. Yours looks delicious, need to try and find some jowls over here.

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Would be interested to see your sour cream biscuit recipe.

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Here you go, I found the dough mixture to be a little dry so I added a couple of tblsp. of buttermilk.

Sour Cream Biscuits
Recipe
Ingredients:
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1 cup sour cream
• 2 tablespoons milk (optional, for brushing)
Directions:
1. Preheat the oven to 425°F (220°C).
2. In a large bowl, combine flour, baking powder, and salt.
3. Add the cold cubed butter to the flour mixture. Using a pastry blender or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs.
4. Stir in sour cream until the dough starts to come together; do not overmix.
5. Turn the dough out onto a floured surface and knead gently 4-5 times. Pat the dough into a 1-inch thick rectangle.
6. Cut out biscuits using a floured biscuit cutter and place on a baking sheet.
7. Brush the tops with milk if desired for a golden finish.
8. Bake for 12-15 minutes or until golden brown.