Skip to Content

Southern Style Biscuits and Gravy

//

Southern Style Biscuits and Gravy

I love biscuits! I think I could eat biscuits everyday! With butter and jam, with gravy, oh yeah with gravy and sausage…My favorite supper is Biscuits with sausage and gravy!!

Southern Style Biscuits and Gravy

Ingredients:
3 cups all-purpose flour
2 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable shortening
1 cup of cold buttermilk
1/4 cup melted butter

Directions:

Preheat the oven to 450 degrees. In a medium bowl, combine the flour, sugar, baking powder, baking soda and salt. Cut in the shortening with a fork or use your hands 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.

Gravy:

1/4 cup bacon drippings
1/4 cup all-purpose flour
1 1/2 cups milk, warm
1/4 teaspoon salt
1/4 teaspoons pepper (or more if you like)
2 tablespoons melted butter

Heat bacon drippings 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. Season the gravy with salt and pepper. Serve hot over biscuits.

NOTE: Add some crumbled fried sausage to the gravy for a real treat!

 

FREE! TO GET MOORE OR LESS COOKING RECIPES DELIVERED TO YOUR EMAIL, CLICK HERE:SUBSCRIBE TO MOORE OR LESS COOKING FOOD BLOG BY EMAIL

SPREAD THE WORD AND SHARE MY RECIPES!

IF YOU THINK THIS SOUNDS YUMMY, I’D SURE ♥ IT IF YOU’D CLICK TO PIN IT, TWEET IT, GOOGLE + IT,  STUMBLE IT, OR SHARE IT ON FACEBOOK TO HELP SPREAD THE WORD – THANKS! NETTIE <3

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Gary Archer

Saturday 15th of October 2016

Better gravy yet is cook some Jimmy Dean hot and sage sausage together (1/2 and 1/2) until browned lightly add 2 heaping tablespoons of flour and mix with sausage well while cooking then slowly add milk stirring to mix well. Reduce heat and simmer till thickened. If it gets to thin mix a little corn starch with a little bit of water and add to thicken. If to thick add small amounts of milk. Way better gravy than bacon grease gravy.

nettiemoore11

Sunday 16th of October 2016

That's how I make it, but without the cornstarch.

Nettie

Karen Stella

Sunday 28th of September 2014

one of my favorite meals! i commented on the facebook post that i use the sausage drippings instead of bacon drippings. i forgot to mention that you can also put the flour, milk, and seasonings in a mason jar or other container with a lid and shake until combined, then slowly whisk into the drippings. works great!

Debra Washburn

Wednesday 20th of November 2013

To make brown gravy would you use water instead of milk? Yum!!

nettiemoore11

Wednesday 20th of November 2013

Debra,

I usually use a milk base.

dot brooks

Saturday 8th of June 2013

this is my favourite breakfast ever!

nettiemoore11

Saturday 8th of June 2013

Mine too Dot!! Thanks for stopping by! Nettie <3

Marla

Saturday 8th of June 2013

awesome stuff here... yummy

nettiemoore11

Saturday 8th of June 2013

THank you Marla! Nettie

This site uses Akismet to reduce spam. Learn how your comment data is processed.