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Buttermilk Biscuits with Tomato Gravy

 

25

Yield

servings

Prep

40

min

Cook

15

min

Ready

55

min

Trans-fat Free, Good source of fiber
 

Ingredients

Biscuits
2 cups self-rising flour
self rising
2 teaspoons sugar
¼ teaspoon salt
¼ teaspoon baking soda
*
½ cup vegetable shortening
*
¾ cup buttermilk
1 x butter
or margarine, melted
*
Gravy
3 each tomatoes
large
½ cup butter
or margarine
½ cup self-rising flour
self-rising
1 cup water
½ cup milk
1 x salt and black pepper
to taste
*

Directions

BISCUITS 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 450F for 10 to 12 minutes or until the tops and bottoms are light brown. GRAVY: Meanwhile, for gravy, peel and cut tomatoes into a bowl, reserving the juice. In a sauce pan, 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.

 

* not incl. in nutrient facts

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Comments

Nelda

I grew up with Tomato Gravy...Granny made it with a large can of tomatoes, smushed, and a can of water, then followed basic gravy method. I have tried the milk addition, and find it defeats the marvelous taste of my granny;s real tomato gravy!!!ENJOY

about 11 years ago

Nutrition Facts

Serving Size 337g (11.9 oz)
Amount per Serving
Calories 53742% of calories from fat
 % Daily Value *
Total Fat 25g 38%
Saturated Fat 15g 77%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 1405mg 59%
Total Carbohydrate 22g 22%
Dietary Fiber 3g 13%
Sugars g
Protein 23g
Vitamin A 31% Vitamin C 20%
Calcium 37% Iron 22%
* based on a 2,000 calorie diet How is this calculated?

 

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