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Truly, one of my favorite meals of all time! Both of these things are so simple to make and CAN be made to be vaguely nutritious, if handled correctly. I’m just going to give you the very easiest recipe here.

Buttermilk Biscuits:

Preheat oven to 425 degrees Fahrenheit–>
2 cups unbleached all purpose flour
3/4 T baking powder
3/4 t baking soda
1/2 t salt
(whisk all ingredients together and add–)
3/4 to 1 cup of buttermilk

Stir until mixture faintly resembles very thick sticky paste (these will be drop biscuits) or you can work the dough with your hands. This stage depends on how much buttermilk you added. I never add more flour if it’s sticky, I just go with it as it is!

Heat a 9-10 inch cast iron skillet either on your stovetop or in oven. While heating, melt a couple of tablespoons of butter or crisco shortening in skillet. You can pour some of the melted shortening into your dough or not–just as you please.

Shape biscuits. When you place the biscuits into the skillet, press them into the melted shortening/butter and then flip the biscuit over. This way, you don’t have to butter the tops of your biscuits!

Bake biscuits about 15-20 minutes, until tops are slightly browned and bottoms/sides are golden. Remove from oven and let cool slightly.

As soon as you put your biscuits into the oven, pull out a second, slightly deeper cast iron skillet. We’re going to make a roux. Please don’t be frightened by that word. 🙂

This next step is highly dependent on how much gravy you want. The important thing is to add flour and oil in the same quantity. Use 1/4 cup of oil? You’re going to need 1/4 cup of flour. It’s not an exact science, this is cooking from scratch!

You will need–>
2 T oil or butter
2 T unbleached all purpose flour
2 cups milk or tomato sauce
salt,pepper,seasoning to taste

mix FIRST TWO ingredients together in skillet and stir over low heat until mixture bubbles and turns a caramel-brown color. As long as you don’t cook the roux too quickly, you really have nothing at all to worry about here!

1 cup milk or tomato sauce

Stir. Mixture will begin to thicken almost immediately. Be ready with your second cup of milk or water, if you’re using tomato sauce. Stir into gravy, being careful to stir smoothly and consistently. I use my whisk for this part of the stirring. Continue to add more water as needed in this step. You will not add any more flour once your initial roux has been made. If you do, it will just cook in little balls in your gravy (kind of like dumplings!)

Season your gravy to taste. For the milk gravy, I recommend salt and cracked pepper. For tomato gravy, nothing beats seasoning with Tony Chachere’s!

Enjoy your meal. Eat any time of the day.

And, don’t forget to share. 🙂