biscuts and gravy (american style)

**brandy** · 30-Dec-09, 15:28

ok just made this for lunch so thought i would share it.. very easy to do.. and for you folks that are adventurous have a go.. *G*
Biscuits:
2 cups self rising flour..
inch off a block of butter or lard
2 cups single cream or buttermilk (also used lidls cream fretche today)
pour flour into large mixing bowl, chop up butter or lard into small pieces and blend with hands into flour untill crumbly. add a pinch of salt for flavour. begin to fold in cream and knead into dough.. continue kneading and dusting with flour until you have a good soft dough. (usually about 5 min) take a greased pan and roll dough into balls and pat flat about 1/2 in. place in pan with space between biscuits to allow for rising.
have over heated to about 180 and pop in overn for 10-15 min.
these are lovley served hot.. you can also glaze with butter before taking out if you want a browner top.
also lovely to cut in half and fill with butter or jam

gravy:
two tbls butter
two tables spoons flour
1-1 1/2 cups milk
melt butter in a pot
add flour to thicken into paste
pour in milk slowly stirring constantly.
add salt and pepper to taste.
stir until thickens.
remove from heat.

what we did today was covered the bicuits in gravy and ate it (yummy)
hope you enjoy

**sassylass** · 31-Dec-09, 21:00

Brandy do you ever use pork sausage in the gravy? That's how I remember it from a trip to Florida. A yummy rib-sticker mmmmmmmmm.

**brandy** · 31-Dec-09, 21:03

yup another way to make the gravy is to save the greese from what ever meat your making.. ie sausages bacon ect.. and use the grease instead of butter. this will then add a lovley flavor to the gravy, but remember that it will be dark brown as you are using bacon/sausage grease instead of butter and you are mixing the flour into that.. and browning it before adding the milk. when you use butter the gravy will be white/cream colored. so dont worry if your gravy looks dif.