Makes
about 15 to 20 biscuits depending how thick you leave them when you
roll out the dough. If you don't want a big mess roll out the wax paper !
Heat oven to 425 and place biscuits onto a regular baking pan no oil
needed and bake for about 45 min; could be less or until golden brown.
Do not place them all the way on the bottom rack or they will burn on
the bottom before they are done.
The second rail up is just fine.
- 2 to 3 cups of self rising flour - About 1/4 cup of Crisco , butter flavor Crisco or lard kneed together by hand until mixed ( the mixture should be kind of crumbly ) - Then adding about a 1/2 cup at a time mix in the milk and stir dough with a fork till it acts like dough - Real milk is best by the way - About a 1 cup and 1/2 of Milk kneed it again by hand until your dough is nice enough to roll with a rolling pin; but not TOO stiff or the biscuits will be heavy. Don't put much flour on the board.
NOTE : If you don't have a biscuit cutter, A small can like the size of a tuna can or glass makes a great sized biscuit. Wash it out of course and stab it with a knife on the solid side and after you roll out the dough you use the can as your biscuit cutter and remember to dip the cutting side of the can in flour before at least every couple cuts. It will keep it from sticking to the can.
________________________________________
Now on with the Gravy ...making the paste for the gravy.
About 1 large tablespoon ( a serving Table spoon that you serve with dishes of food ) of Crisco, butter flavor Crisco or lard melted in a large skillet on med high at first until hot but do not let it smoke and then turn down to med and add tablespoons at a time of flour and stirring so it will not burn before you add the milk.
Just get your paste to a nice deep brown color while keeping almost thin and when you get the color you wish you add the milk a little at a time and I like to use a whisk at this time to keep my gravy smooth. Bring to a pretty good slow boil and turn down to med low and probably whisking maybe 7 to 10 min or until you get the consistency your looking for.
If you've gone this far you may want to even think about before hand; cooking you some sausage to throw in the gravy when your done and you would have sausage gravy on biscuits .
The second rail up is just fine.
- 2 to 3 cups of self rising flour - About 1/4 cup of Crisco , butter flavor Crisco or lard kneed together by hand until mixed ( the mixture should be kind of crumbly ) - Then adding about a 1/2 cup at a time mix in the milk and stir dough with a fork till it acts like dough - Real milk is best by the way - About a 1 cup and 1/2 of Milk kneed it again by hand until your dough is nice enough to roll with a rolling pin; but not TOO stiff or the biscuits will be heavy. Don't put much flour on the board.
NOTE : If you don't have a biscuit cutter, A small can like the size of a tuna can or glass makes a great sized biscuit. Wash it out of course and stab it with a knife on the solid side and after you roll out the dough you use the can as your biscuit cutter and remember to dip the cutting side of the can in flour before at least every couple cuts. It will keep it from sticking to the can.
________________________________________
Now on with the Gravy ...making the paste for the gravy.
About 1 large tablespoon ( a serving Table spoon that you serve with dishes of food ) of Crisco, butter flavor Crisco or lard melted in a large skillet on med high at first until hot but do not let it smoke and then turn down to med and add tablespoons at a time of flour and stirring so it will not burn before you add the milk.
Just get your paste to a nice deep brown color while keeping almost thin and when you get the color you wish you add the milk a little at a time and I like to use a whisk at this time to keep my gravy smooth. Bring to a pretty good slow boil and turn down to med low and probably whisking maybe 7 to 10 min or until you get the consistency your looking for.
If you've gone this far you may want to even think about before hand; cooking you some sausage to throw in the gravy when your done and you would have sausage gravy on biscuits .
If
you've never eaten it before, you would just slice your biscuit in half
the rounded way , OR just tear it all up and pour the gravy over it. It
is quiet wonderful and very filling.
You can have eggs too; I just love over easy eggs all cut up & mixed with my Biscuits & Gravy.
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