Biscuits and gravy is a southern tradition. Ever wonder how some people get their biscuits so light and fluffy? Biscuits are quite simple to make. Although when I first started cooking, my biscuits were so hard you couldn't break them with a hammer. No kidding. I had a time until I finally learn you have to measure everything. But what do you expect from a Northern girl who never had biscuits and gravy until she came south. Anyway, these biscuits will melt in your mouth. In the south, biscuits and applesauce is another traditional breakfast. Southerner put about anything they can on a biscuit: sausage, egg, steak, tomatoes, country ham to name a few. Biscuits are really easy to make. Just remember to measure the ingredients.Biscuit Recipe
To Prepare Recipe: Cut shortening into flour with fork until crumbly. Add milk and stir until the sauce thickens and blends. If mixture is too sticky to handle, add more flour. If mixture, is not forming around spoon and looks too dry add a little more milk. Remove from bowl in a lump and place on a floured surface. (A cutting board works well or waxed paper) Pat and flatten out with a rolling pin. Cut with biscuit cutter. Place on pan and bake at 450 degrees for 10 minutes. Check, some ovens bake faster than others do. You can add butter to the top before or after cooking. Most southerners put the butter on before.
While biscuits are baking, heat the grease from the sausage or bacon (sausage makes the best gravy). Add flour. Brown flour, it will thicken quickly. Add water a little at a time to avoid lumps until it is as thick as you desire. Remove from heat, add as much milk as you desire, it should not be real light or thin. Some southerners, crumble the sausage into the gravy, and serve. Others serve separate. Gravy goes over biscuits. This is not a low-fat recipe. If you end up with lumpy gravy put it in a blender for a few seconds. this is sometimes called white or saw mill gravy.