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This recipe for BUTTERMILK BISCUITS & GRAVY, by , is from WITH LOVE FROM THE THROGMARTIN FAMILY KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Wednesday, July 16, 2008


1 Cup self-rising flour
1/2 cup shortening
3/4 cup buttermilk
1 teaspoon salt

6 strips of bacon
2-3 heaping tablespoons flour
2-3 cups milk
salt and pepper to taste

Preheat oven to 400

1. Sprinkle 1/4 cup flour on flour board.
2. In a mixing bowl, pour in flour add shortening and
mix; Add buttermilk a little at a time.
3. Pour out mixture on to board and knead until it is a
consistency to roll out.
4. Roll out the dough and cut with biscuit cutter.
5. Place on an ungreased cookie sheet.
6. Bake at 400 for 15 to 20 minutes

1. Fry bacon to crisp and remove from drippings.
2. Add 2 -3 heaping tablespoons of flour to drippings
(you want to add enough flour to make a paste)
then gradually pour in milk until you get a consistency
of pudding.
3. You may need to add a little milk as it continues to
thicken. Add salt and pepper

Number Of Servings:
Number Of Servings:
12 biscuits
Personal Notes:
Personal Notes:
Now you have biscuits and gravy. Our family loves this meal for breakfast. It has been a favorite down through the generations. When I was growing up, learning to make gravy was a must and a priority as we depended on this to keep our stomachs full especially during the winter months.




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