Ingredients for Buttermilk Biscuits And Pepper Gravy
- Self Rising Flour
- Vegetable Shortening
- 1 cup buttermilk (or 1 cup milk + 1 tablespoon white vinegar/lemon juice)
- 3 cups milk (for gravy)
- 1 teaspoon salt (for biscuits)
- Ground Black Pepper
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How to Make Buttermilk Biscuits And Pepper Gravy
- Preheat oven to 425°F (220°C).
- In a large bowl, whisk together 3 cups of flour and 1 teaspoon of salt.
- Cut in 1/2 cup of shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add 1 cup of buttermilk, stirring until a soft dough forms. (If using milk and vinegar/lemon juice, let it sit for 5 minutes before adding to the dough).
- Turn the dough out onto a lightly floured surface (about 1/3 cup flour).
- Gently knead the dough for 5 minutes.
- Pat the dough to about 1/3 inch thickness.
- Use a 1 1/2 to 2-inch biscuit cutter to cut out biscuits. Re-knead scraps and cut out more biscuits.
- Place biscuits about an inch apart on an ungreased baking sheet.
- Bake for 15-20 minutes, or until golden brown.
- While biscuits bake, prepare the gravy:
- In a medium skillet, melt 2 tablespoons of shortening over medium heat. Do not let it smoke.
- Whisk in 1/3 cup of flour until a smooth paste forms.
- Gradually whisk in 1/2 cup of milk until smooth.
- Gradually whisk in the remaining 2 1/2 cups of milk, stirring constantly to prevent lumps.
- Season with salt and pepper to taste.
- Reduce heat to low and simmer for 5 minutes, or until thickened.
- Serve gravy over warm biscuits. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
66 g
Sugar
8g
Fat
47g
Carbs
16g
