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Buttermilk Biscuits with Tomato Gravy Recipe

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This recipe for Buttermilk Biscuits with Tomato Gravy, by , is from Gails Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gail Hagen
Added: Saturday, August 22, 2009


2 cups self-rising flour
2 tsp sugar
1/4 tsp salt
1/4 tsp baking soda
1/2 cup shortening
3/4 cup buttermilk
Melted butter or margarine


3 large tomatoes
1/2 cup butter or margarine
1/2 cup self-rising flour
1 cup water
1/2 cup milk

salt & pepper to taste

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 any extra flour; biscuits will not 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 degrees for 10 to 12 minutes 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.




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