Biscuits with Milk Gravy
By Paula Deen
JUMP TO RECIPE
Difficulty: Easy
Prep time: 15 minutes
Cook time: 30 minutes
Servings: 8-10
Ingredients
Biscuits
- 3 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup vegetable shortening
- 1 cup buttermilk
- ¼ cup unsalted butter, melted
Milk Gravy
- ¼ cup bacon grease
- flour
- 1½ cups warm milk
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons butter, melted
Directions
Biscuits
Preheat the oven to 450 °F.
In a medium bowl, combine the flour, sugar, baking powder, baking soda and 1/2 teaspoon 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 1/4 cup melted butter. Bake for 14 minutes or until golden brown. Brush the hot biscuits with the remaining melted 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. Add 2 tablespoons butter until mixed in. Season the gravy with salt and pepper. Serve hot over biscuits.
