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
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:
- 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
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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By stockweb
Midlothian, VA
on January 12, 2012
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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.
By Chef #1426087
Des Moines Iowa
on November 15, 2011
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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.
By cr.perkins_11839135
Greensboro, NC
on November 02, 2011
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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.
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