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Buttermilk Biscuits with Tomato GravyRecipe : Buttermilk Biscuits with Tomato Gravy
Procedure :
BISCUITS 2 cups self-rising flour 2 teaspoons sugar 1/4 teaspoon salt 1/4 teaspoon baking soda 1/2 cup shortening 3/4 cup buttermilk Melted butter or margarine GRAVY 3 large tomatoes 1/2 cup butter or margarine 1/2 cup self-rising flour 1 cup water 1/2 cup milk Salt and pepper to taste BISCUITS in a mixing bowl, combine flour, sugar, salt and baking soda; cut in shortening. Knead in buttermilk. (The dough will be sticky, but don't add extra flour; biscuits won't be as light and fluffy.) Roll out and cut with a biscuit cutter; place biscuits on a greased baking sheet with sides just touching. Brush with butter. Bake at 450 for 10-12 minutes or until the tops and bottoms are light brown. GRAVY Meanwhile, for gravy, peel and cut tomatoes into a bowl, reserving the juice. In a sauce pan, melt butter; add flour and stir until browned. Gradually add water. Stir in tomatoes and juice. Add milk, salt and pepper; simmer for 15 minutes. |
