Buttermilk Biscuits with Tomato Gravy
Source of Recipe
Internet
List of Ingredients
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
Recipe
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. Meanwhile, for gravy, peel
and cut tomatoes into a bowl, reserving the juice. In a
saucepan, 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. Serve over hot
biscuits. Yield: about 10 biscuits and 3 cups gravy.
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