Buttermilk Biscuits with Tomato Gravy
Yield
servingsPrep
40 minCook
15 minReady
55 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Biscuits | |||
| 473 | ml |
self-rising flour
self rising |
|
| 1E+1 | ml |
sugar
|
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
baking soda
|
|
| 118 | ml |
vegetable shortening
|
*
|
| 177 | ml |
buttermilk
|
|
| 1 | x |
butter
or margarine, melted |
*
|
| Gravy | |||
| 3 | each |
tomatoes
large |
|
| 118 | ml |
butter
or margarine |
|
| 118 | ml |
self-rising flour
self-rising |
|
| 237 | ml |
water
|
|
| 118 | ml |
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.
