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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Dec 11, 18 03:03 PM
My father said “The old woman that invented gravy has a front seat in heaven”
Oct 31, 17 11:13 AM
Here is what you need 1 can of creamed corn 2 cups of self-rising cornmeal 3 teaspoons of sugar 4 oz of butter 1 teaspoon
Oct 31, 17 11:12 AM
This recipe came to me one afternoon while my little ones were napping. I opened the pantry door and stood there brainstorming. Looking over my shelves