Milkmaid's Recipe Box

FOOD, FOOD, FOOD! I'm such a FARMER at heart-- even a CALF knows that so much in life is about the FOOD! (A bit of a "bio" about me can be found way down near the bottom.)

You can find a recipe index entitled "Labels" down along the right side, starting below the picture of the farm. Then, below the "Label" list are pictures of some of my old "standbys"-- click on their picture and it should take you to the recipe.

You will see no advertising on my blog; this means there is no monetary benefit for me having "visitors" or "joiners"-- having said that, if you do wish to JOIN my blog, you can do so by scrolling w-a-y down to near the bottom of the page...

My Visitors

Locations of Site Visitors

Monday, June 6, 2011

Biscuits with Milk Gravy

Serves: 8-10


  • 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 butter, divided.
(Milk gravy, recipe is at bottom.)


Preheat the oven to 450 degrees F.

  1. In a medium bowl, combine the flour, sugar, baking powder, baking soda and salt. 
  2. Cut in the shortening with a fork until it looks like cornmeal.
  3.  Add the milk, a little at a time, stirring constantly until well mixed.
  4. Turn the dough out onto a lightly floured surface. Knead lightly two or three times. 
  5. Roll out the dough with a floured rolling pin to 1/2-inch thickness. Cut with a 2-inch cutter.
  6. Place the biscuits in a greased iron skillet (or place on a  pan lined with parchment paper). Gently press down top of biscuits. 
  7. Brush the biscuits with half the melted butter. 
  8. Bake for 14 minutes or until golden brown. 
  9. Brush the hot biscuits with the remaining butter. 
  10. Split biscuits in half and ladle milk gravy over halves.


  • 1/4 cup bacon grease (butter works if you don't have this) 
  • 1/4 cup all-purpose flour
  • 1 1/2 cups milk, warm
  • 1/4 teaspoon salt
  • 1/4 teaspoons pepper
  • 2 tablespoons melted butter
  • A few lean and cooked bacon strips for topping.

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

The original recipe courtesy Paula Deen, 2008 from

No comments:

Post a Comment