Thursday, March 1, 2012

Buttermilk Biscuits & White Gravy

You can't go wrong when you start (or end) your day with a soft, buttery biscuit smothered in white gravy. Serve them for breakfast or as an addition to any meal.


2 cups flour
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons butter
2 tablespoons shortening (You can always substitute more butter if you don't have it on hand)
1 cup buttermilk

  • Preheat oven to 450 degrees.
  • In a large mixing bowl combine flour, baking powder, baking soda & salt.
  • Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs.
  • Make a well in the center and pour in the buttermilk. 
  • Stir just until the dough comes together. (You want a very sticky dough)
  • Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. (It does help to put some flour on your hands or you will have dough sticking everywhere) 
  • Once your dough is folded, press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, or you can even use a drinking glass, being sure to push straight down through the dough. (Don't twist it or you won't have nice flaky layers)

  • Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible & continue cutting. (It never hurts to brush melted butter on the top of the biscuits as well)
  • Bake until biscuits are tall and start to brown on top, about 15 to 20 minutes.

    White Gravy 

    This is my quick version, it can easily be made in 5 mins while your biscuits are baking. 


    4 tbsp. butter 
    4 tbsp. flour 
    Salt & Pepper 
    2 1/2 c. milk


  • Melt butter in saucepan over low heat. 
  • Blend in flour; cook until smooth and bubbly. 
  • Whisk in milk; add salt & pepper to taste. 
  • Heat to boiling on medium heat, stirring constantly. Stir & boil 1 minute.

    I will post my more time consuming & equally delicious recipe, for those of you who prefer sausage gravy, at a later date.

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