Ingredients
- 3 cups all-purpose flour
- two tablespoons sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon sodium bicarbonate
- 1/2 teaspoon salt
- 1/2 cup vegetable shortening
- 1 cups buttermilk
- 1/4 cup melted unsalted butter
- Milk gravy, recipe follows
- 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
- two tablespoons melted butter
Directions
Preheat the oven to 450 levels F.
Inside a medium bowl, combine the flour, sugar, baking powder, sodium bicarbonate and salt. Decline in the shortening having a fork until it appears as though cornmeal. Add some milk, just a little at any given time, stirring constantly until well mixed.
Turn the dough out onto a gently floured surface. Knead gently 2 or 3 occasions. Unveil the dough having a floured moving pin to at least oneOr2-inch thickness. Cut having a 2-inch cutter.
Put the biscuits inside a greased iron skillet. Lightly press lower surface of biscuits. Brush the biscuits with half the melted butter. Bake for 14 minutes or until golden brown. Brush the new biscuits using the remaining butter. Split the biscuits in two and ladle milk gravy within the hot biscuits.
Milk Gravy:
Heat bacon grease inside a surefire skillet. Add some flour and whisk until smooth and bubbly about one minute. Add some warm milk gradually and produce to some boil. Lessen the heat to some low simmer and stir, until thickened, about a few minutes, adding milk as essential to control the thickness. Season the gravy with pepper and salt. Serve hot over biscuits.
Recipe thanks to Paula Deen, 2008
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