- 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.
- 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 (or place on a pan lined with parchment paper). 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 biscuits in half and ladle milk gravy over halves.
MILK GRAVY INGREDIENTS:
- 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.
MILK GRAVY DIRECTIONS:
- Heat bacon grease in a cast iron skillet.
- Add the flour and whisk until smooth and bubbly about 1 minute.
- 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.
- Season gravy with the salt and pepper.
- Serve hot over biscuits.
The original recipe courtesy Paula Deen, 2008 from http://www.foodnetwork.com/