Friday, January 13, 2012

Biscuits & Gravy

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


  • 1
    Mix together, but do not knead. Roll out to 1" thick.
  • 2
    Cut and brush tops with additional buttermilk.
  • 3
    Place on greased cookie sheet.
  • 4
    Bake at 400 degrees for 15 minutes.
  • 5
    Fix the MILK GRAVY while the biscuits are baking.
  • 6
    Fry 1 pound of bacon or sausage in a large skillet
  • 7
    Milk (about 2 cups) I fill up a Corelle cereal bowl 1/2" from the top 
  • 8
    There 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
  • 9
    Turn the heat down a little (medium)
  • 10
    **This is the tricky part
  • 11
    Using 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
  • 12
    The grease/flour mixture should be medium thin.
  • 13
    If it’s too runny, add a little more flour.
  • 14
    If it’s too thick you can add in a little more grease OR using a whisk add the milk
  • 15
    Salt & Pepper to taste. Crumble up a little sausage if you’d like.
  • 16
    Stir in your milk until it smooths out.
  • 17
    When it starts to bubble a little, remove from heat and pour back in bowl.