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Biscuits with Milk Gravy

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Tags: classics, comfort food, southern cooking

  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Servings: 8-10

Ingredients

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

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Directions

Preheat the oven to 450 °F.

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.

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