Do you know the definition of a “shaggy” dough?

Before launching this month’s newsletter featuring buttermilk biscuits, I had never heard of shaggy dough. Dominique is the baker in our home.

So, I looked it up:

Shaggy dough is a rough and lumpy mixture of ingredients in baking, where flour and liquids are combined just enough to have no dry spots, but before the dough becomes smooth and elastic.

If you want flaky buttermilk biscuits, shaggy dough is the way to go. We all need biscuits, but we should not knead them too much.

For this edition of Trail Bytes, I drew inspiration from a buttermilk biscuits & sausage gravy recipe shared by Lora from Oregon, USA. Lora uses my method for cooking and dehydrating sausage-seasoned ground beef. I have used it in grits and omelet bites recipes.

Dominique oversaw the baking of the biscuits. I cooked a pound of sausage-seasoned ground beef and managed the dehydration. In addition to Lora’s recipe, we added a recipe for biscuits & chicken.

The new page includes:

1. How to Make Buttermilk Biscuits
2. Dehydrating Buttermilk Biscuits
3. Dehydrating Sausage-Seasoned Beef
4. Biscuits & Sausage Gravy Recipe
5. Chicken & Biscuits Recipe

Explore: Guide to Buttermilk Biscuits & Gravy

Dehydrated buttermilk biscuits are nice with raspberry preserves or honey, or for dipping in coffee or tea. They have a nice crunch and won’t crumble into pieces when you take a bite. Whether you like a sweet or savory backpacking breakfast, these buttermilk biscuits will rise to the occasion.

Thanks for reading Trail Bytes. See you next month.

Freundliche Grüsse,

Chef Glenn & Dominique

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