2 Ingredient Biscuits Made the Right Way & A Country Breakfast with Gravy
DO YOU REMEMBER that good old southern cooking?
When I was growing up, my granny was my favorite cook. My mama was also a fantastic cook, but there was just something about being in granny’s kitchen.
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NOW FOR THIS FAMILY RECIPE:
2 Ingredient Biscuits Recipe (Vol. 4 Cookbook)
2 CUPS SELF-RISING FLOUR
2/3 –3/4 HEAVY WHIPPING CREAM
Note: You may not need all the cream. Place flour in a medium size bowl. Add whipping cream a little at a time until all flour is incorporated into dough. The mix should be thick and not wet. Use sifter with self-rising flour and flour counter surface. Place dough out onto floured surface. Sift flour onto top of dough. Use your hands and turn the biscuit dough 7-10 times folding it over and over. Pat to height of biscuit cutter (3/4 to 1” high) cut out biscuits place in well-greased pan (I use an iron skillet or 11x7 aluminum brownie pan) Bake at 450 degrees until golden brown. Approx. 20 minutes. Flip biscuits upside down when removing them from oven to keep from sweating on bottom. The biscuit cutter in the tutorial is a 2" diameter biscuit cutter.
White Milk Gravy (Vol. 1 Cookbook Recipe)
1/2 CUP SELF-RISING FLOUR IN SIFTER
1/4 CUP SHORTENING
1 TSP. SALT
1/2 TSP. PEPPER
3 CUPS SKIM MILK OR 2% MILK
Use a 10” cast iron skillet or 12” standard skillet. Melt shortening in bottom of skillet on medium heat. Turn heat up to high after melted. Quickly sift flour into melted shortening. Use a wire whisk and blend shortening and flour well. Add salt and pepper. Let flour mixture turn to a light brown. Once brown, add milk. Stir constantly making sure to scrape bottom and sides of skillet. Whisking well prevents lumps. Once gravy gets hot enough to boil, it will thicken. Pour into serving dish. Tammy’s Tip: For a thinner gravy, just add milk and whisk. Option: For a butter gravy, substitute shortening with real butter. This is my daughter’s favorite gravy, but I was raised on shortening gravy. Try them both!
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