You know, since I'm used to dumping ingredients in a bowl, I had to dig out the real recipe I make these from for exact measurements. Now, you know you’ll have to make some gravy to go with it! I never measure anything when it comes to making gravy either, so all I can do is tell you how it’s supposed to look and hopefully it’ll not be lumpy, but have a good flavor.
- 4 cups self−rising flour
- 1 tbsp. sugar
- 1 tbsp. baking powder
- 2 cups buttermilk
- 2/3 c. shortening
- 1Mix together, but do not knead. Roll out to 1" thick.
- 2Cut and brush tops with additional buttermilk.
- 3Place on greased cookie sheet.
- 4Bake at 400 degrees for 15 minutes.
- 5Fix the MILK GRAVY while the biscuits are baking.
- 6Fry 1 pound of bacon or sausage in a large skillet
- 7Milk (about 2 cups) I fill up a Corelle cereal bowl 1/2" from the top
- 8There needs to be enough grease left so that it’s almost 1/4" deep in the skillet--just be sure the bottom is covered really well
- 9Turn the heat down a little (medium)
- 10**This is the tricky part
- 11Using a wooden spoon, stir in one to two heaping tablespoons of flour lightly scraping the bottom of the skillet for bits of bacon or sausage
- 12The grease/flour mixture should be medium thin.
- 13If it’s too runny, add a little more flour.
- 14If it’s too thick you can add in a little more grease OR using a whisk add the milk
- 15Salt & Pepper to taste. Crumble up a little sausage if you’d like.
- 16Stir in your milk until it smooths out.
- 17When it starts to bubble a little, remove from heat and pour back in bowl.