BISCUITS WITH MILK GRAVY

by, Paula Dean

3c all-purpose flour
2Tbsp sugar
2 1/2tsp baking powder
1/2tsp baking soda
1/2tsp salt
1/2c vegetable shortening
1c buttermilk
1/4c melted unsalted butter

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 12-inch thickness. Cut with a 2-inch cutter.

Place the biscuits in a greased iron skillet. Gently press down top of 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:
1/4c bacon grease
1/4c all purpose flour
1 1/2c milk warm
1/4tsp salt
1/4 tsp pepper
2Tbsp butter melted

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. Season the gravy with salt a pepper. Serve hot over biscuits.

Notes: I don't use all that butter. I just brush the biscuits, which seems to use half of what the recipe calls for. Also, I don't think I could ever make gravy out of bacon greasy and serve it to my family with a clear conscience. I cook up breakfast sausage and add flour to the cooked meat it turns out the same. I think biscuits and gravy are a comfort food you should enjoy at least once ever winter.