Real, down Home Southern Country Biscuits and Gravy: Recipe

Posted by
Rate It!
Real, down Home Southern Country Biscuits and Gravy:
Add your photo!
Ingredients
10
Count
Nutrition
431
Calories
Total time
70
Minutes
Comments Print recipe

Ingredients:

  • 1 large egg
  • 1/4 cup oil
  • 1 cup buttermilk
  • 3 tbsp flour
  • 3 tbsp oil
  • 12 oz water
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Directions:

  1. FOR THE BISCUITS:.
  2. Wash Hands.
  3. Sift flour into a medium or large mixing bowl. Shake the bowl side-to-side lightly to even out the flour.
  4. Beat the eggs slightly to blend yolks and whites.
  5. Combine oil and egg with half the buttermilk and pour into the flour. Mix thoroughly with a large spoon or fork, or use your hand to squeeze the dough through your fingers, until the dough is well blended.
  6. Add the remaining buttermilk, a little at a time, blending into the dough after each addition, until the right consistency is achieved.
  7. The dough should be just firm enough to form into balls but light enough to slump slightly when placed onto the baking sheet. Experience will enable you to tell from the feel of the dough. If dough is too light, add flour, 1 tablespoon at a time, mixing thoroughly each time, until the dough is the right consistency. If dough is too dense (stiff), add buttermilk, 1 tablespoon at a time, blending well into the dough after each addition, until the dough is the right consistency.
  8. Clean the dough off your hands, then rinse and dry them. Flour the palms and fingers of both hands to prevent the dough from sticking to them.
  9. Pinch off a handful of dough roughly 2/3 the size you want your biscuits to be and roll it between your hands in a circular motion, using just enough pressure to form a ball. Shaping the dough will flour the outside of the biscuit.
  10. Place the ball of dough onto an ungreased baking sheet and press down with fingers just enough to flatten the dough slightly and form the biscuit shape. Repeat, flouring hands after each dough ball is formed and placing biscuits about 1/2-inch to 3/4-inch apart, until all the dough is used up.
  11. Cathead Biscuits.
  12. For cathead biscuits, use about half again as much dough for each biscuit as you would use for regular size biscuits, leaving them thicker than for regular biscuits. Place cat-head biscuits about 3/4-inch apart on the baking sheet.
  13. Place the pan of biscuits as close to the vertical center of the preheated 350-degree oven as your rack guides will allow and bake for 20-30 minutes. Check biscuits after 20 minutes and periodically thereafter until done. Biscuits will be done when the tops are golden brown. Cathead biscuits will take longer to bake. The lower edges of the biscuits may be slightly lighter than the center.
  14. Remove biscuits from oven when done. Serve hot.
  15. Makes 8 to 10 biscuits, or 4 to 5 cathead biscuits.
  16. FOR THE GRAVY.
  17. Mix evaporated milk and water and set aside within reach.
  18. In a large, cast iron skillet, combine oil (or meat fat), flour, salt, and pepper.
  19. Over medium-high heat, stir in flour until blended with oil. With a fork, tines flat against the skillet's bottom, stir the mixture constantly, using a back-and-forth motion, until it begins to brown very slightly. Do not allow the flour to scorch or burn.
  20. When flour has browned slightly, pour in milk, all at once, stirring constantly.
  21. Continue to stir, scraping the bottom of the skillet as you stir, in the manner previously described, to keep flour and milk from scorching and to keep lumps from forming. Bring to a boil, stirring constantly.
  22. As soon as the mixture boils, marked by a sudden foaming up of the mixture, reduce heat to medium so that mixture simmers but does not boil over. Briefly lift pan from heat if necessary to keep contents from boiling over. Don't forget to use a pot holder to avoid being burned.
  23. Continue to stir vigorously, as described above, until gravy achieves desired thickness, usually within a minute or two after boiling. When the gravy is the desired thickness, immediately remove from heat. Serve from the skillet or pour into a serving bowl.
  24. Add additional salt and pepper if needed.
  25. Serves 4.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 430.96 Kcal (1804 kJ)
Calories from fat 214.73 Kcal
% Daily Value*
Total Fat 23.86g 37%
Cholesterol 51.93mg 17%
Sodium 814.28mg 34%
Potassium 300.56mg 6%
Total Carbs 43.35g 14%
Sugars 2.04g 8%
Dietary Fiber 1.79g 7%
Protein 11.05g 22%
Vitamin C 1.1mg 2%
Iron 2.6mg 14%
Calcium 360.4mg 36%
Amount Per 100 g
Calories 189.13 Kcal (792 kJ)
Calories from fat 94.24 Kcal
% Daily Value*
Total Fat 10.47g 37%
Cholesterol 22.79mg 17%
Sodium 357.36mg 34%
Potassium 131.91mg 6%
Total Carbs 19.03g 14%
Sugars 0.9g 8%
Dietary Fiber 0.79g 7%
Protein 4.85g 22%
Vitamin C 0.5mg 2%
Iron 1.1mg 14%
Calcium 158.2mg 36%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 10.2
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top