Biscuits and Gravy
Buttermilk Biscuits with Southern White Gravy
Submitted By: Taz

Ingredients:

Southern Buttermilk Biscuits:
   2 Cups All Purpose Flour
   4 tsp Baking Powder
   ¼ tsp Baking Soda
   ¾ tsp Kosher Salt
   2 Tbs Unsalted Butter - chilled
   2 Tbs Shortening - chilled
   1 Cup Buttermilk - chilled

             Southern White Gravy:
                 ½ lb Thick Cut Smoked Bacon - apx 6-8 slices
                 2 Tbs Unsalted Butter
                 ¼ Cup All Purpose Flour
                 2 ½ Cups Whole Milk
                 Fresh Ground Black Pepper to taste
                 Kosher Salt to taste


Preparation:

Biscuits:
  1. Preheat oven to 450°F
  2. In a large mixing bowl, combine the dry ingredients - Cut your chilled butter into small cubes (the smaller the better) and add to the dry mixture along with the shortening - Using your fingertips, QUICKLY (you don’t want the butter/shortening to melt) work the butter and shortening into the dry mixture until it has the appearance of crumbs about the size of small peas
  3. Make a well in the center and add the chilled buttermilk - Stir until the dough just comes together into a sticky mass
  4. Turn out the dough onto a floured surface and dust with more flour - Flour your hands and gently fold the dough over onto itself 8-9 times - Press out into a round ‘sheet’ about 1 inch thick and using a 2 inch cutter, cut out as many disks as possible and transfer each disk to a baking sheet with each just barely touching - Reform the ‘leftover’ dough and repeat until you have used it all
  5. Bake in the center of the oven until puffed up and lightly golden on top (apx 15-20 minutes) and serve hot
Gravy:
  1. Place bacon in a large, COLD skillet and place over medium-low heat - As the bacon begins to 'curl' flip and continue to cook - Flip regularly until crisp (apx 10-12 minutes) - Transfer cooked strips to absorbent paper and set aside for eating or any other use (we don’t need the bacon itself for the recipe, just the drippings!)
  2. Add the butter to the bacon drippings and allow to melt and foam - Add ¼ tsp salt and 2 tsp pepper
  3. Whisk in the flour 1 Tbs at a time until thoroughly combined - Allow to cook (whisking constantly) until the color of peanut butter (apx 3-4 minutes)
  4. Slowly whisk in the milk until fully incorporated - Bring to a simmer and allow to cook (whisking regularly) until smooth and thickened to your liking (apx 6-8 minutes)
  5. Adjust seasoning with additional salt, pepper to your taste
  6. Serve immediately over your warm, fresh baked buttermilk biscuits, OR skip the biscuits and serve over toast, cornbread wedges, smashed potatoes. chicken fried steak, fried chicken, or anything you choose - The choices are endless!