Buttermilk Biscuits - Milk Gravy - Old Fashioned Country Cooking

Buttermilk Biscuits - Milk Gravy - Old Fashioned Country Cooking
Buttermilk Biscuits & Gravy
2 CUPS SELF-RISING FLOUR (WHITE LILY FLOUR)
1/4 CUP SHORTENING (CRISCO)
PINCH OF BAKING SODA
¾ TO 1 CUP WHOLE BUTTERMILK
EXTRA FLOUR IN YOUR SIFTER
In a Pyrex bowl sift flour- add shortening. With a blending
fork blend shortening until it is pea size. Add just enough
buttermilk to bind dough together until thick and sticky.
Put dough out on well-floured surface and sprinkle with
flour. Knead dough 7-10 times incorporating more flour.
Pat out 3/4” high. Cut out with biscuit cutter. Place close
together on greased (with shortening) aluminum pan or
iron skillet and bake at 450 degrees F 20 minutes.
White Milk & Butter Gravy
1/2 CUP SELF-RISING FLOUR (WHITE LILY)
1/2 CUP SALTED BUTTER
1 TSP. SALT
1/2 TSP. PEPPER
3 CUPS WHOLE MILK OR 2% MILK
Melt butter in bottom of large skillet on medium heat.
Turn heat up to high after melted. Quickly sift flour into
melted butter. Use a wire whisk and blend well. Add salt
and pepper. Let flour mixture brown slightly then add
milk. Stir constantly making sure to scrape bottom and
sides of skillet. Whisking well prevents lumps. Pour into
serving dish when thick. If is it too thick, add milk and
whisk to make it just right.
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