Biscuits with Milk Gravy

Total Time:
45 min
Prep:
15 min
Cook:
30 min

Yield:
8 to 10 servings
Level:
Easy

Ingredients
  • 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
Directions

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
Need to find a way to keep gravy warm without it thickening up more. Perfect consistency. Still working on the best balance with the salt and pepper. Thanks for the recipe, will use again. C; item not reviewed by moderator and published
I made this recipe exactly the biscuits were like eating a large cracker. Maybe because I live in a high altitude area won't be making this again! item not reviewed by moderator and published
I made this recipe exactly as it is listed and they turned out beautiful. I prefer a lighter biscuit, so I may increase the baking powder a bit next time. I cooked them on a heavy sheet pan and they turned out nice. I may try the iron skillet next time, but I didn't want the bottom to burn the first time. Gravy was so wonderful and easy. I did have to incease the buttermilk to about 1 1/3 cups in order to get the mix to be wet enough to roll out. item not reviewed by moderator and published
Very tasty! A heavy, good southern style buttermilk biscuit. I made as recipe directed but had only salted butter and used it with no problem. I accidentally rolled out too thin so I doubled up my cut biscuits and they turned out great! 15 minutes is perfect cook time. Thank you Paula for another yummy recipe. Try em ya'll...very easy to make. Husband stated "very good, honey!" item not reviewed by moderator and published
I made the biscuits with out buttermilk, but with fat free milk a bit of cream and lemon juice. I topped them with honey-butter. That we're tender, but a little dry. item not reviewed by moderator and published
I only use this for the biscuits, since my husband is vegetarian, and these are the best ever! It might just be my oven, but it takes a good 20 minutes to get these golden brown and delicious. I love Paula! item not reviewed by moderator and published
I found this recipe to be extremely easy. I have done biscuits before and these seem to top them. The only thing I did different was to put my shortening in the freezer for about an hour before mixing all my ingredients. Delicious item not reviewed by moderator and published
Delish as always Paula! Easy to make and tastes even better warmed the next day. item not reviewed by moderator and published
I had never had biscuits and gravy before. The biscuits were good. If I do make the gravy again, I my add sausage. item not reviewed by moderator and published
I've tried many homemade biscuits and this is by far the best I've ever made. These were really good will be making again. item not reviewed by moderator and published
I give the biscuits 5 stars! The only change I made was that I used lard instead of the shortening. So flaky!!! I did not make the milk gravy but imagine it's just as yummy. item not reviewed by moderator and published
Years ago, we had milk gravy. We loved it. I have tried to re-create what I made as a young girl. I was watching your show when you were showing the young lady the secret to milk gravy. BACON GREASE. That was my missing ingredient. My mother used bacon grease for everything. I could have hugged you. I made some for myself this morning. I had to go buy some bacon because..................you know about arteries. I don't even keep it in the house. I treated myself. I savored every bite. item not reviewed by moderator and published
born and raised in the south. We had biscuits at every meal when growing up. Even for breakfast. I make biscuits at least 4 times a week. My adult children are asking to be taught how to make my biscuits. They will come by and if I have leftover ones they will eat them cold. I use Crisco as I don't have a use for lard that much. We have gravy often also. This is a very good recipe Paula. I always put a pinch of sugar in my gravy because my mother always did. Thanks Paula for this good old fashioned food. item not reviewed by moderator and published
I made the gravy for my grandfather ( who is dying of stage 4 cancer he has not had much of a will to eat lately... He went back for seconds... Thank you Paula for this recipe it felt good to see him eat... item not reviewed by moderator and published
I made these biscuits tonight and I like them for the most part. They were easy to make which was my #1 criteria when searching for a recipe. I think next time I'll try using butter instead of shortening and see how that changes the flavor. I think the shortening gives it a good texture, but not so much in the flavor department. I think this is a great base for many different types of biscuits and will definitely use it again. item not reviewed by moderator and published
made the biscuits and i added about a cup of chedder cheese to them before the milk went in and HOLY MOLY! awesomeness! thank you paula for the recipe! i didnt change a thing except for adding the cheese in. the tops will look like they arent done for those of you who burn them...you have to peek at the bottoms, if they are golden brown, they are done! i chunked some butter and put it on top of the biscuits before they went into the oven! heaveningly sweet! item not reviewed by moderator and published
Excellent biscuits - light and fluffy! Can use as savory or sweet, just omit the gravy for sweet. Works great as a short cake with sliced strawberries, just sprinkle little sugar on top. item not reviewed by moderator and published
Well, I am from Alabama originally and I thought these looked great on the show. However, now I live in Denver and high altitude can have quite an affect on baking. My biscuits came out dry and crumbly and the gravy came out very thick. I will have to play around with this recipe and add more wet ingredients to compensate for the dry air out here. Maybe next time! item not reviewed by moderator and published
Just like my Granny used to make! Good old fashioned and southern.. : item not reviewed by moderator and published
Best Ever! Easy to make ! My family Loved this dish! I can make the best biscuits in town now! item not reviewed by moderator and published
THIS IS VERY SMOOTH.THEI TURNED OUT PERFECT.THANK YOU PAULA! item not reviewed by moderator and published
I had some left over buttermilk from making Paula's Upside Down Pineapple cake. All I can say is, "oh man, now I can make a great biscuit." I've tried several recipes and I don't know why I didn't try Paula's first. For the person that couldn't locate the Lard, it's usually near the oil in the grocery store. You can also use Crisco. item not reviewed by moderator and published
Make these biscuits! I was out of shortening and had to use butter and they turned out great. You must use an iron skillet because the butter you brush on top runs down the sides of the biscuits and creates this amazing crunchy bottom. I made the gravy as well, and unfortunately didn't have any bacon. So when I warmed up the milk, I added some rosemary which infused nicely into the gravy. My husband won't stop talking about these biscuits and gravy, so this recipe is definitely a keeper! item not reviewed by moderator and published
Hi Paula, I seen one of your shows were you made buttermilk biscuits using lard, just like your grandma use to make I can't seem to find it. Can you please point to the right one. Thank you Helen item not reviewed by moderator and published
This is the first recipe of Paula's that I found worth keeping. My husband hates buscuits because they are dry and crumbly. I tried these busuits and he went nuts. I am so thrilled he likes them because I love biscuits and didn't make them very often. These are so flavorful and moist and not crumbly. I haven't tried the gravy yet but I will. item not reviewed by moderator and published
This is a very smooth and creamy gravy. Very delicious, reminds me of my grandother's gravy. item not reviewed by moderator and published
Sent this to my sister (she can burn water) and they turned out perfect. This is truly a child proof recipie. Thank you paula, Your American's Mom. item not reviewed by moderator and published
These bisuits were very flaky, but that's about all I can say for them. They didn't taste at all like the biscuits my Tennessee family made. They would make a decent shortcake, but they are too sweet for a biscuit, so I would omit the sugar altogether next time. Also, with all the fat in this recipe there is absolutely no reason to brush butter on top. I didn't. I used an egg wash prior to baking; far less fat and adds protein. The tops came out golden brown. item not reviewed by moderator and published
My mom loves this recipe!!! item not reviewed by moderator and published
I didn't make the biscuits because I already had some ready..but the gravy was so easy I made it in and around 5 minutes....so easy so simple and so delicious..thanks paula! :) item not reviewed by moderator and published
My 18 year old son loves biscuits and gravy, so he researched your recipes and found this one. He decided to make dinner for the family and invited one of his friends! As he was beginning the biscuit recipe, he needed a little assistance, so I got in there to assist. Next thing I know, we're in there cooking together! We haven't been able to do this in a while because he's in college. This time, it's his recipe we're making! Turned out so awesome and I was so impressed that he made homemade biscuits! I even took a picture of him reading the recipe off his laptop! Thanks Paula! item not reviewed by moderator and published
This is a very good biscuit, I haven't tried the gravy yet, but I plan to try it soon. Thanks Paula! item not reviewed by moderator and published
It was super easy and delicious! item not reviewed by moderator and published
By far, hands down best biscuits I've ever made/had. Better than my moms! But shhhh! Don't tell anyone! ; item not reviewed by moderator and published
I have made this recipe many times. I've even made it vegetarian using vegan breakfast sausage! I always add sausage, onions, garlic, and mushrooms to the saute pan, and then add the flour to that. Its just the way I like my gravy:) If you want restaurant quality biscuits and gravy try this recipe. item not reviewed by moderator and published
These biscuits are only decent when served with gravy...my own recipe of gravy. I should have stuck with my mom's biscuit recipe because these were NOT great. They weren't terrible either. I wouldn't want to have these with sausage, or buttered...only with gravy. item not reviewed by moderator and published
They turned out like scones!! nothing like paula's (soft and fluffy) Also cos I used a butter flavoured shortening it gave it a weird taste item not reviewed by moderator and published
I also added shredded chicken to the gravy before topping the biscuits with it.Perfect for dinner. item not reviewed by moderator and published
My Husband is from the Midwest and loves biscuits and gravy. I am from California and had never had them so I wasn't sure how to make them or even how they were supposed to taste. I took a chance when I saw Paula make these on T.V. and I am happy to say my hubby LOVES them! He said they are just like his mom makes. Thank you Paula! item not reviewed by moderator and published
I am leaving for college next year and came across this recipe, it would be a fantastic meal to make while I'm away studying. THX so much!!!!! item not reviewed by moderator and published
Love the biscuit recipe! it came out delicious and scrumptious. The gravy was easy to make and together it was sensational! thanks for the recipe! item not reviewed by moderator and published
I love this recipe! It's really easy to make once you've done it a time or two. I use it all the time, with all sorts of meals. You can't buy biscuits that taste this good! item not reviewed by moderator and published
needs some white pepper and all is great item not reviewed by moderator and published
Made the gravy only with the bacon grease and it was very tasty but I can't for the life of me figure out what I was supposed to do with the butter called for in the recipe item not reviewed by moderator and published
I only made the gravy as I already had some biscuits. This was the best! I actually put bits of bacon in it as well and was told, by my family, to make sure and keep this one! Give it a try. It was so easy too. item not reviewed by moderator and published
This recipe was really easy to make as it was my first time to make biscuits. I looked for a simple recipe that had good ratings, luckily I made a good choice to use this one. I made the gravy with bits of bacon and it turned out great! I'll be making this again for friends. I'm sure they'll love it. This recipe is going on my refrigerator with all the other keepers. item not reviewed by moderator and published
This turned out fantastic. Biscuits were moist and flaky. I did not have bacon grease so had to use just butter in the gravy. For flavor I added a little chicken broth and some seasoning salt. Was really surprised how tasty it was. Thanks! item not reviewed by moderator and published
This milk gravy recipe has perfect ratios of milk, bacon grease and flour. I would just make sure to use whole milk. It was just like a country breakfast diner would serve - tasted great with crumbled sausage added in at the end. I used bakery biscuits, but I'll be sure to try Paula's biscuit recipe next time. item not reviewed by moderator and published
These biscuits were so awesome. Light, fluffy and flavorful. Couldn't be easier to make. You gotta try these. item not reviewed by moderator and published
I was watching this episode of Paula Deen's Lost Recipes. The Lady she had on there with the biscuits and milk gravy, I think her name was Becky. Does anyone know how I can get a email address for her? She mentioned her Grandmother "Bamba" was from KY and went by the last name of Bandy. My family is from KY and they are Bandy's.... I would like to know if there from the same Line of Bandy's as my family are. I hope you check this Becky.. I would love to find out more on this... Sincerly, Angie from Ohio item not reviewed by moderator and published
I saw this episode and I went out and bought a cast iron skillet to make this because it looked so good. The biscuits turned out great. Nice and plump. The gravy was really good. Its a nice old-fashioned touch of using bacon grease. I can remember my grandmother having a canister of saved bacon that she used for cooking. This brings back memories! item not reviewed by moderator and published
ONLY MADE THE BISCUITS-FIGURED THAT WAS ENOUGH FAT. I WAS CONCERNED OF IT THESE BISCUITS WOULD NOT COME OUT CORRECTLY. LAST TIME I MADE BISCUITS FROM SCRATCH YOU COULD KILL SOMEONE WITH THEM (HOCKEY PUCKS). I WAS PLEASED WITH THE RESULTS. THEY CAME OUT PERFECT AND MY HUSBAND LOVED THEM.WORTH SAVING RECIPE FOR A SPECIAL OCCASION. item not reviewed by moderator and published
We will never buy breakfast gravy packets again!!! This recipe is SO good and so easy to make! It's my husbands favorite and a must to have. He is so disappointed if I don't make it. My whole family loves it and we won't go back! Thank you so much! item not reviewed by moderator and published
Wow. Thanks Paula. These are indeed the native Florida and Georgia biscuits and milk gravy I grew up eating. In later years, in SW Virginia, I tasted "biscuits n gravy" and was surprised how different that was from the biscuits and milk gravy ---- a much more economical recipe that stretched for our poor Florida cracker family - we had milk gravy when we didn't have suasage or bacon in the house - just grease! Totally unhealthy and totally delicious. Thanks for a real trip down memory lane. item not reviewed by moderator and published
I love watching Paula's shows as she reminds me so much of my: Mother, Nana, Aunt Hazel and all the delightful, successful and charming women on my mother's side of the family. Unfortunately, they have all passed away; and I had lost the ability to make the good Louisiana/Kentucky biscuit and white gravy recipe my Nana used to make us for weekend breakfasts. However, I'm now vegetarian, so bacon grease isn't an option for me; and, I'd prefer not to use shortening either. Are there any other more healthful alternatives to these two ingredients? Thank you! With much affinity for Paula, Christian, NYC item not reviewed by moderator and published
The biscuits technique was wonderful using the greased cast iron skillet to bake the biscuits. However, the biscuits needed more liquid as they wouldn't even hold together. Sometimes you do need more liquid if your flour is dry so perhaps that is the problem. I used brand new King Arthur Flour though. One gal suggested that we up the baking powder to 1 tablespoon and lower the soda to 1/4 teaspoon to get a lighter biscuit. I'm for that and also using butter ( or dare I say 1/2 butter and 1/2 lard) in the recipe would have given the biscuits a better taste. But, whatever the recipe for the biscuits, I love the cast iron skillet part of the recipe. The biscuits browned beautifully and were done in 14 minutes, the time specified. The gravy is another matter though. As Lynn also suggested, sausage would have made the gravy better. I also added a lot more pepper. Plus, if you remember the ratio for flour to liquid for a sauce/gravy you can see this was too much flour making wallpaper paste. The ratio is as follows: 1 tablespoon of flour per 1 cup of liquid for a lightly thickened sauce or gravy. Use 2 tablespoons of flour per 1 cup of liquid for a medium sauce or gravy, and finally 3 tablespoons of flour per 1 cup of liquid for a thick sauce or gravy. Paula used 4 tablespoons (1/4 cup) and it makes the gravy too thick for 1 1/2 cups milk. The gravy did not have enough taste for my family either. Sorry Paula. I love you anyway! item not reviewed by moderator and published
This is the first homemade biscuit I've made that didn't turn out looking and tasting like a hocky puck! A very easy and absolutely delicious recipe. I made it from start to finish in my food processor -- much quicker than the recipe's suggestion of using a fork to cut in the shortening (I used Crisco's butter flavored shortening that I keep refrigerated). I don't have an iron skillet so I baked them on a cookie sheet, and 14 minutes worked for me. I'm pairing it tonight with Paula's Old Tyme Beef Stew that I made awhile ago and froze in several portions ( I've been making the stew for over a year now and it's always a big hit with my family; I highly recommend it.) I ate one biscuit to see if the rest was worth offering my family -- what a treat and so nice to finally make a moist, good-tasting biscuit! I've even tried the "idiot proof" Bisquick recipe and had disastrous results. It wasn't until I tried Alton Brown's scone recipe that I finally realized all my previous doughs were way too dry even before going into the oven. BTW -- the scones are great too. Has anyone tried freezing these biscuits? If so, do they still taste good after being reheated? item not reviewed by moderator and published
I love this recipe, just made it for my future in-law family. Very easy, though cutting the margarine with a fork takes a little while longer. I started making the biscuits a little bit smaller, and they cook a little bit faster (watch the 14 minutes, it might be too much). To substitute shortening, I use a stick of margarine. To substitute buttermlik, I put mlik with some sour cream. Thank you Paula! If I can make this recipe, so can you! item not reviewed by moderator and published
i have been baking and cooking for 35 plus years and I finally found the best biscuit recipe. i did not have buttermilk so i made a cup with skim milk and lemon juice. i did not make the gravy tho... item not reviewed by moderator and published
i made these for my husband and grandboys, they love it i never made biscuits in my life and i am 58 years old, thank you paula your the greatest. item not reviewed by moderator and published
I've been looking for the "perfect" buscuit recipe for a while and I do believe I've finally got it! I use butter flavored shortening and the flavor is excellent but I did find them a bit too dense for my liking the first couple of times I made them. So I increased the baking powder to 1 full tablespoon and decreased the baking powder to 1/4 teaspoon...perfect! item not reviewed by moderator and published
I made these for breakfast for my high school age sons. They loved them! No gravy but I made egg and cheese biscuits with this recipe. They are delicious and considering I made them on a school morning they are very quick! item not reviewed by moderator and published
I made this a few weeks ago and we love it.The gravy is sooooo good and perfect every time.I have so many plans for the gravy to expand it's use in most every meal I make. Thanks again Paula for the' real' food recipes. item not reviewed by moderator and published
This is the best recipe I have every tried to make. The biscuits came out so good that I had to make two batches.I ran out of milk and couldn't make the gravy. Paula came through again. item not reviewed by moderator and published
I didn't have much success with the biscuits but that was not because the recipe wasn't good it's because I messed up when making them. However the milk gravy was out of this world FINALLY I have made a descent milk gravy and when I feel like it I do add additional sausage to it as well. I did have to add more milk than it asked for to get the consistency that I liked but the flavor was wonderful item not reviewed by moderator and published
I had been searching for a biscuit recipe, and fate brought me this one. I watched the episode this was featured in the first it aired, and I knew I had to try it. These are so quick and easy. I make them once a week, and my roommates devour them within 24 hours. My only complaint about this biscuits is that because they don't have any butter in them, they aren't buttery. I don't use butter flavored shortening, but maybe if you tried that, it would provide that flavor. I've had a little trouble over-cooking them, so be careful and watch them! item not reviewed by moderator and published
These biscuits were almost as good as my grandma's. Of course we all know that nothing will ever be as good as our grandma's cooking. They are easy to make and very forgiving. I followed the recipe to a T and they turned out great. I have been experimenting with many biscuit recipes and so far these are my families favorite. Thanks Paula. item not reviewed by moderator and published
amazing!!! Reminds me of days gone by. Thank you. item not reviewed by moderator and published
We love our Paula. My 3 boys always get fired up when they know I'm making a "Paula" recipe. These biscuits did not disappoint. I even had to modify the recipe a bit to suit what I had available and they were excellent. -I used butter flavor crisco. -I also had to use regular milk with a Tbsp. of lemon juice and a Tsp. of sour cream as a buttermilk substitute. -I also patted the dough rather than rolling it. (I left it about an inch thick and cut it into large squares) Pushing down the center and pouring in a pool of butter was terribly unhealthy I'm sure...but awesomely delicious. Who eats a biscuit to be healty??!! My husband loved them and took 3 for his lunch today. I hope he doesn't have a heart attack... LOL :-) Thanks Paula!! Another great recipe! item not reviewed by moderator and published
This was the first time I have had any success with biscuits. However, it took more than a cup of buttermilk. The gravy was good. We like sausage and gravy so the next time I am going to add about a cup of browned sausage. 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
Going old school by substituting out the buttermilk. It works if you don't have any but I personally don't think it is as good as the real thing. item not reviewed by moderator and published
Why did you put your shortening in the freezer. Its supposed to blend in good with the flour. Seems like it would be hard to mash in if its cold and hard. item not reviewed by moderator and published

This recipe is featured in:

Breakfast for Dinner