Mom's Biscuits and Gravy
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I know that biscuits and gravy are not considered healthy by any means, but this is a good, hearty, stick-to-your-ribs Southern breakfast. By today’s health standards, it’s not a meal you should make all the time, but as a treat every once in a while. Check out all of Linda's great Bread Recipes for your bread making. Mom's Biscuits and Gravy
2 cups all-purpose
flour
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When
I asked my husband, Don, what was his favorite meal that his mother, Ruth Sturm, used to
make. He said; "Biscuits and gravy! We must get Mom's recipe for her biscuits
and gravy." So here it is below.|
For tender and flaky biscuits, have the fat (butter, margarine, or shortening) chilled. Cut the fat into the dry ingredients only until particles are the size of small peas. Excess handling causes tough biscuits. Do not re-roll the dough.
Always bake biscuits on pans without sides. The heat will circulate
more evenly than on pans with sides. |
In a large bowl, sift together flour, salt, and baking powder. With a pastry blender or two knives, cut in vegetable shortening until particles are the size of small peas; make a well in the center. Add milk, all at once, into the well; stir just until dough sticks together.
On a lightly flour surface, knead dough gently about 20 times. Gently roll dough to 1/2-inch thickness. Cut with a floured 2-inch biscuit cutter or a drinking glass. Place biscuits onto an ungreased baking sheet.
Bake 12 to 15 minutes or until golden brown. Remove from oven and immediately remove from baking sheet. Split biscuits and top with the Milk Gravy. Serve warm.
Milk Gravy:
1/4 cup bacon drippings
1/4 cup all-purpose flour
2 cups milk
Salt to taste
In a medium frying pan over medium-high heat, combine bacon drippings and flour; brown flour, stirring constantly. Add milk and cook until thick. Season with salt.
Makes 10 to 12 biscuits.