Sunday, June 22, 2008
Biscuits & Gravy
You can't grow up in West Virginia & not like biscuits & gravy (I think it's actually a law). It's definitely one of my favorite comfort breakfast foods. It always brings back memories of mama in the kitchen, all of us grandchildren gathered around the table watching while she worked her magic, waiting eagerly for a piece of biscuit dough. And if you were lucky, you got to be the one to carefully cut out the biscuits with a floured glass. When everything was finally ready to serve, we'd all tear piping-hot biscuits into bite-sized pieces & mama would cover our plates with a ladle-full of gravy. Delicious.
Mama definitely spoiled us with this meal. And it's so easy to prepare. There's nothing fancy about it - if you have bacon, flour, buttermilk & evaporated milk, you're ready to go. Give it a try - you won't be disappointed.
BISCUITS & GRAVY
Put one pound of bacon on to fry 5 to 10 minutes before you start making your biscuits.
2 cups self-rising flour
1 cup buttermilk
1/4 cup bacon grease
Preheat oven to 400. In a large bowl, stir together flour & buttermilk. Add bacon grease. Stir with a fork until dough holds together.
Turn dough onto a floured surface and form into a disk. Knead lightly just a few times until smooth. Form dough to a 3/4-inch thickness. Using a biscuit cutter or glass dipped in flour, cut out biscuits. Place biscuits on an ungreased baking sheet. Gather the trimmings and repeat. Bake about 12 to 15 minutes, until golden brown. This should make 12 biscuits with a little dough left over.
1/3 to 1/2 cup flour
Equal parts evaporated milk & water (combined)
Over medium low heat, whisk flour into grease until smooth & just starting to bubble. Reduce heat. Slowly stir in milk/water, whisking constantly, until desired thickness. Add salt & pepper to taste.