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    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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