Lunch: Biscuits with Milk Gravy

A Southern skillet bread dish with a savory gravy.

Ingredients

3 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt, plus 1/4 teaspoons for gravy
1/2 cup vegetable shortening
1 cup buttermilk
1/4 cup unsalted butter, melted
1/4 cup bacon grease
1 1/2 cups warm milk
1/4 teaspoons pepper
2 tablespoons butter, melted, for gravy

Instructions

Preheat the oven to 450 °.
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 1/4 cup butter. Split the biscuits in half and ladle milk gravy over the hot biscuits.

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