Paula Deen’s Biscuits with Milk Gravy
3 cup all-purpose flour
2 tablespoons sugar
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable shortening
1 cup buttermilk
1/4 cup melted unsalted butter
milk gravy, recipe follows
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 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.
Milk Gravy:
1/4 cup bacon grease
1/4 cup all-purpose flour
1 1/2 cups milk warm
1/4 teaspoon salt
1/4 teaspoons pepper
2 tablespoons melted butter
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 and pepper. Serve hot over biscuits.
Recipe Courtsy of Paula Deen