Biscuits with Milk Gravy

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54321 Based on 11 Reviews

Servings: 8 to 10 servings
Prep Time: 15 min
Cook Time: 30 min
Difficulty: Easy

Ingredients Add to grocery list

3 cup all-purpose flour
2 tablespoon sugar
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable shortening
1 cup buttermilk
1/4 cup melted unsalted butter
milk gravy, recipe follows

Milk Gravy:
1/4 cup bacon grease
1/4 cup all-purpose flour
1 1/2 cups milk warm
1/4 teaspoon salt
1/4 teaspoons pepper
2 tablespoons melted butter

Directions

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. 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 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 butter until mixed in. Season the gravy with salt and pepper. Serve hot over biscuits. 

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Reader Comments:

54321

AMAZING!!! <3

By Kendra on August 16, 2012

54321

I just wanted to tell Paula my husband and I love watching her on tv and trying her recipes. I'm sure she hears this all the time, but needed to tell her myself. Her laugh can put a smile on anyone's face. Thank you for everything you show us in the kitchen. Nancy

By Nancy Todd on August 05, 2012

54321

thank you very much. I couldn"t remember how much ingredents my grandmother used because she didn"t measure anything.

By annie burris on December 10, 2011

54321

I made these with cold butter in my food processor like when I make scones, and they we're perfectly layered and yummy. Good Gravy!

By Tiffany Lowder on November 02, 2011

14321

Well, I will preface this by saying that I am usually impressed with Paula's recipes and her cakes are immaculate. I was so disappointed with this recipe, however, I had to leave a comment. These biscuits were terrible. This recipe makes your biscuits taste like the frozen ones you buy at the grocery store. If you want to make them like the country folk in Georgia just use the three ingredients (buttermilk, flour, and crisco) and the directions on a bag of White Lily flour. That's how mama would make it. Otherwise, just go buy these at the store, why waste all the ingredients? Blech!

By Casey on May 03, 2011

54321

I was never taught to measure for gravy, but your recipe was perfect. I never thought gravy could look beautiful, but it was! I can barely wait to make the biscuits. Thanks

By Ron Allison on April 12, 2011

54321

i have been looking for this recipe, makes me miss my grandma, i have never been able to make biscuits before now, love you paula deen, and thanks so much,my family now has the recipe we can hand down for generations. thanks again, angela

By angela roberts on March 28, 2011

54321

awesome biscuits!!! the only biscuits i have ever made that my husband actually liked!

By bertha on February 15, 2011

54321

By bertha on February 15, 2011

54321

I made this for lunch today, and it was absolutely wonderful! I split a biscuit, topped it with two eggs over easy and then the gravy - yum!! Terri

By Anonymous on September 15, 2010

54321

I made these for lunch today, just to have as a side dish. I didn't make the gravy, just the biscuits. They turned out fabulous! One tip: when you push down the centers and butter the tops, be sure the butter is spread out because they will leave a circle in the tops! Yum, these are the best!

By Aubrey on July 08, 2009

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