by Betty Richardson - Aunt Betty's Kitchen
Having grown up on southern Biscuits and Gravy myself, your recipe seems very natural to me. Biscuits and gravy are a weekend staple at our house. I love your photo tutorial on making the gravy. So hard to explain to someone what 'till it looks right' is when it comes to cream gravy. :D
When I first married, I could barely broil meat, make sandwiches and HB helper. My ex took me out to 'the farm' to his grandmother, Nanny, and told her -- "teach this girl to cook 'real' food." Well, at the hand of Nanny, who of course didn't measure anything except with her hand, I learned to make awesome gravy and pretty dang good biscuits, among other many southern delectables. We made 3 full sheet pans of biscuits 3 times a day feeding the boys and men of the family 3 meals a day during the harvest season. I got the lonesome job of running out to that 5 acre garden every day between breakfast and lunch to pick whatever was going in that huge iron skillet for 'dinner' and 'supper.' (not lunch and dinner like we say in the city). There was tons of fried goodness at every meal, always a those huge, super large, fluffy biscuits, a pan full of white gravy at every meal. So if you want super fancy, mine is not necessarily the best kitchen for that. But if you want some good ole down-home Texas southern cookin' -- ya'll come on over and sit a spell.
AUNT BETTY'S KITCHEN
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May 29, 17 10:25 PM
At what temperature and how long do I bake a pie shell using your recipe? Thanks! Hey there! If you are wanting to bake then fill your shell, here are
Mar 07, 17 11:20 AM
I just purchased your cookbook and I want to make the Shephard's Pie. I don't see a temperature to set the oven to. Can you tell me what temperature
Dec 28, 16 02:03 PM
I have been trying to get country gravy right for a very long time and it was always a hit and miss. This recipe was awesome! I will definitely be making