Friday, October 20, 2017

Homestyle Biscuits and Gravy

If you want a hearty meal to satisfy your family in the morning, you need biscuits and gravy. This recipe comes from Mama's Southern Cooking

I'll paste the biscuit recipe below, but you really need to visit Mama's Southern Cooking to get the photographs and the step-by-step instructions for the sausage gravy.

Biscuit Recipe
2 cups self-rising flour
1/4 cup All-Vegetable Shortening, butter or lard
1 cup buttermilk or you can use whole milk

Preheat oven to 500 degrees F.

In a mixing bowl, cut the shortening into the Self-Rising Flour with a pastry blender or fork or your fingertips until it resembles coarse crumbs.

Blend in buttermilk with fork just until the dough comes together. The dough will be sticky.

Turn the dough onto a lightly floured surface. Knead gently by folding the dough 8 to 10 times.

Press into a circle that's 1 inch thick.

Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Do not twist the cutter until the dough has been cut all the way through (twisting the cutter will cause the biscuits not to rise straight up.

Place the biscuits on baking sheet so that they barely touch. Gather up the scrap dough, press it into a circle, working it as little as possible and continue cutting until all dough has been used.

Bake 8 to 10 minutes or until golden brown.

1 comment:

Marian Allen said...

We had biscuits and gravy for supper last night! Mmmmmm, goooooood.

Tip: If you don't have buttermilk, measure your whole milk and add a teaspoon or so of white vinegar. Use more, if you like your "buttermilk" tart. Wait a few minutes, then add the "buttermilk" to your dry ingredients.