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Biscuits with Milk Gravy Recipe

Biscuits with Milk Gravy

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Average Rating:

Total Reviews: 75

Showing 61-70 of 75

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  • on February 16, 2009

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    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!

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  • on January 31, 2009

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    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?

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  • on December 24, 2008

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    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!

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  • on December 19, 2008

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    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...

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  • on November 13, 2008

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    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.

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  • on November 12, 2008

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    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!

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  • on October 29, 2008

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    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!

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  • on October 26, 2008

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    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.

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  • on October 24, 2008

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    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.

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  • on October 17, 2008

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    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

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