Biscuits with Milk Gravy

Total Time:
45 min
15 min
30 min

8 to 10 servings

  • 3 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup vegetable shortening
  • 1 cups buttermilk
  • 1/4 cup melted unsalted butter
  • Milk gravy, recipe follows
  • Milk Gravy:
  • 1/4 cup bacon grease
  • 1/4 cup all-purpose flour
  • 1 1/2 cups milk warm
  • 1/4 teaspoon salt
  • 1/4 teaspoons pepper
  • 2 tablespoons melted butter

Preheat the oven to 450 degrees F.

In a medium bowl, combine the flour, sugar, baking powder, baking soda and salt. Cut in the shortening with a fork until it looks like cornmeal. Add the milk, a little at a time, stirring constantly until well mixed.

Turn the dough out onto a lightly floured surface. Knead lightly two or three times. Roll out the dough with a floured rolling pin to 1/2-inch thickness. Cut with a 2-inch cutter.

Place the biscuits in a greased iron skillet. Gently press down top of biscuits. Brush the biscuits with half the melted butter. Bake for 14 minutes or until golden brown. Brush the hot biscuits with the remaining butter. Split the biscuits in half and ladle milk gravy over the hot biscuits.

Milk Gravy:

Heat bacon grease in a cast iron skillet. Add the flour and whisk until smooth and bubbly about 1 minute. Add the warm milk slowly and bring to a boil. Reduce the heat to a low simmer and stir, until thickened, about 5 minutes, adding milk as necessary to control the thickness. Season the gravy with salt and pepper. Serve hot over biscuits.

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4.5 80
The only flaw I see with this gravy is that the fat/flour mixture was not cooked enough. I've been making my granmother's "milk gravy" for years and the most important thing, when cooking the roux, is to cook the flour taste out. You want to cook it until it is very brown so that it imparts a great, nutty flavor to the gravy. I would never make gravy the way she says to but it's obvious this must not have much taste at all. Sometimes people are intimidated by cooking the roux because it is very easy to go from not-quite done to done to burned. It takes some cooking experience but you'll be glad you did. There is nothing like REALLY flavorful milk gravy...before even adding the salt & pepper. item not reviewed by moderator and published
People are too quick with those 1 stars. This is a basic Milk Gravy recipe. You can substitute and season to taste. I often use seasoned sausage grease so I don't need to add pepper, yet one guy rated 1 star because it wasn't enough pepper! When you add meat into the gravy, it becomes Milk Gravy with Sausage (aka Sawmill Gravy) or Milk Gravy with Bacon, ect. Add whatever meat you want to the gravy, this basic recipe was designed to be easy. item not reviewed by moderator and published
the gravy IS a very good recipe. theres always room to add what u want. and if u watch paula cook ud know the butter is for flavor adding at the end. item not reviewed by moderator and published
I guess it really just depends on your preference, some rated this recipe as horrible, I think it was delicious! my family loved it. I added a few finishing touches of my own (freshly ground black pepper, and a little extra milk Overall excellent! item not reviewed by moderator and published
This is a really bad recipe for milk gravy. I don't know about the biscuits, because I used my own, but the gravy was horrible. I don't understand how people's palettes are so undernourished that they give this recipe 5 stars. And there's a step missing: It doesn't say when to add the butter to the gravy. Did you make the mistake of following this recipe? It's okay. Here's how to fix it: You remember that bacon grease you used for the gravy? Well get the slices of bacon that you pulled the grease from and chop those dudes up into little bacon bits, then add them to the gravy. There is not nearly enough pepper; Add 2 or 3 tablespoons FRESH ground pepper. You should feel the bite from the pepper when you taste the gravy. If you don't, add some more. Presto! You've just turned a horribly bland gravy into one of the best you'll ever have. item not reviewed by moderator and published
Delicious! I added a little more bacon grease and milk when gravy was almost done And I salt and peppered to taste with a few shots of tabasco. I also precooked Sausage patties and diced a couple of them into the gravy. Yum-mer Forget about the breakfast joint with the line out the door and the thirty dollar bill that's by my house. I told him it would be my next recipe challenge to make some better. My husband said these were better and I agree. Thank you once again ms Paula Dean item not reviewed by moderator and published
This recipe is terrible. My husband usually loves what I make, and I could tell he felt horrible when he told me never to make this again. I agree with him. This gravy has no flavor. item not reviewed by moderator and published
I road tested this on my two oldest teens today and they both loved it. I think I should have added more milk as it was very thick but still tasty. Also becareful when salting and taste as you add so not to make it too salty. item not reviewed by moderator and published
I really love these bicuits. I have to increase the buttermilk, the recipe is to dry to roll. I make them and freeze them. they keep very well and then I have them for our big sunday breakfast. I will keep making these bicuits. item not reviewed by moderator and published
The milk gravy recipe was good (didn't make the biscuits. FYI though melted butter is listed in the ingredient list but nowhere in the directions. What are you supposed to do with it? item not reviewed by moderator and published
Mike, You are correct, the process you describe will result in a dark and nutty roux of excellent character, more along the lines of a roux used in Louisiana cuisine. However, it will not produce a true Southern roux used over biscuits or mashed potatoes, et al. The flour flavor will dissipate after several minutes of cooking, and correct seasoning is critical to aiding this process. item not reviewed by moderator and published
With that much pepper people would be gagging it up. I like pepper to taste but, I don't want to feel the bite of it in my gravy. The butter just adds a little extra flavor to it and you put it in at the end of cooking the gravy. item not reviewed by moderator and published
2 or 3 TABLESPOONS!!???? Are you NUTS! a nicely peppered gravy, yes. Your palette must be dead to require that much pepper in order to be satisfied. item not reviewed by moderator and published
With all do respect, your recipe sounds horrible. I have been a Southern Cook for many years, and I don't think my stomach could handle 2-3 tablespoons of pepper, Why kill your stomach and the flavor of the food at the same time? item not reviewed by moderator and published
The best biscuits are never rolled. Put as much buttermilk as the dough will take (Just to the point where it stops sticking to your hands). Flatten them out by hand, (The less you do to it the better) cut them out and bake. You'll have perfect biscuits everytime. item not reviewed by moderator and published
Heck, I grew up w/"cat-head" biscuits...also known as drop biscuits. My mom/grandma/great grandma NEVER rolled out any biscuits. item not reviewed by moderator and published

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