A traditional Southern breakfast in my house was a big plate of biscuits and gravy. We didn't have it often, but when we did, I knew it was a big deal! I have always thought that biscuits were a labor intensive process, but it turns out it's rather easy. Not as easy as opening a can of Pillsbury biscuits, but easier than I had originally thought.
My mom made her first round of biscuits at the age of 10 while my great-grandmother Bessie Tedder looked on. According to mom and her mother, no matter how long it's been since you've made a biscuit, if you've made a biscuit, you can always make a biscuit. There's a sweet story I'm going to share later this week about my mom wanting to make biscuits at a much younger age. It's in her own words and it's a story she shared the year my great-grandmother passed away. My mamaw was an incredible woman!
So, let's get to making biscuits and gravy! This post is a little lengthy so hang in there! Here's what you'll need for the biscuits: Buttermilk, shortening, and self-rising flour. (The champagne and orange juice are optional, however we always cook with them!)
Measure out two cups of self-rising flour and four tablespoons of shortening.
Now, take two butter knives and cut the flour and shortening together in a criss-cross method. Do this until all the shortening has been combined into the flour.
Now, using a fork, create a small well in the center of the flour.
And pour your 3/4 cup buttermilk into that well.
Use your fork to stirring the dry ingredients with the buttermilk. Stir until the mixture forms a dough in the bowl. (It will be sticky.)
Now, just go in with your hands and start forming a ball of dough.
Once you have a nice ball of dough, it's time to start rolling it out. You want to roll it to about a 1/2 inch thick.
This biscuit cutter was made by my great-grandfather, Earnest Tedder. It was originally a PET milk can. The story of how he made them is coming later as well.
When it comes to cutting your biscuits, simply place the cutter over the dough, push it down, and simply lift out. Do not twist! My great-grandmother said you don't want to "worry the dough" and that's what happens when you twist!
Place on a lightly greased cookie sheet. You will get roughly 10 biscuits.
With the little bit of extra dough, we make what we call the "Ugly Biscuit" and it's truly the best biscuit of the lot! Just roll out the dough slightly and form an oblong shape. Take the end of your biscuit cutter and make three half moon shapes.
And here they are!!
Now comes the gravy. Here's what you need: Grease (like bacon or sausage), flour, and whole milk.
After you've fried up bacon or sausage, set aside the grease from the pan. You can use the same pan or use a clean one. We used a clean one.
Add four tablespoons of grease to a pan and let it get really hot.
Once hot, add four tablespoons of flour. (To test the heat of the oil, add a little flour to the grease. If it starts to bubble, it's ready.)
Whisk together the flour and grease.
Start adding the two cups of milk, slowly, to the pan. Add a little, whisk, add a little more, whisk. Once you have a nice gravy formed, add the remainder of the milk.
Whisk, whisk, and whisk until there are no lumps! Add a little salt and pepper to taste. Add a lot of pepper if you're like us!
And here it is!
And here is our traditional Southern breakfast! A post to come on cooked apples!
Remember that secret ingredient from the Macaroni and Cheese post? As a child, my dad would add a little sugar to the top of my biscuits and gravy and I thought everyone did that! Apparently, it all started with his grandfather. He was a bee keeper and he put honey on his. So, sugar was passed down to me and that's how I eat mine today. Again, don't knock it 'til you try it!
And that's it! One of my favorite breakfasts! And honestly, so easy to make. Doesn't it look yummy?
Happy Eats!
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