Kathie Oh's Recipe

Biscuits and Gravy

Category: morning delights

2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
6 tablespoons chilled vegetable shortening
2/3 cup milk
Milk Gravy (see recipe below)
Preheat oven to 450 degrees F.



For tender and flaky biscuits, have the fat (butter, margarine, or shortening) chilled. Cut the fat into the dry ingredients only until particles are the size of small peas.

Excess handling causes tough biscuits. Do not re-roll the dough.

Always bake biscuits on pans without sides. The heat will circulate more evenly than on pans with sides.


In a large bowl, sift together flour, salt, and baking powder. With a pastry blender or two knives, cut in vegetable shortening until particles are the size of small peas; make a well in the center. Add milk, all at once, into the well; stir just until dough sticks together.

On a lightly flour surface, knead dough gently about 20 times. Gently roll dough to 1/2-inch thickness. Cut with a floured 2-inch biscuit cutter or a drinking glass. Place biscuits onto an ungreased baking sheet.

Bake 12 to 15 minutes or until golden brown. Remove from oven and immediately remove from baking sheet. Split biscuits and top with the Milk Gravy. Serve warm.


Milk Gravy:
1/4 cup bacon drippings
1/4 cup all-purpose flour
2 cups milk
Salt to taste

In a medium frying pan over medium-high heat, combine bacon drippings and flour; brown flour, stirring constantly. Add milk and cook until thick. Season with salt.

Makes 10 to 12 biscuits