2 cup all-purpose flour
1/2 tsp soda
3/4 tsp salt
2 tsp baking powder
1/2 cup shortening
1 1/2 cup buttermilk
Directions
Preheat oven to 450. Mix flour, soda, salt, and baking powder. Cut in
shortening with a pastry blender. Add buttermilk and mix quickly until
dough forms a ball. Turn out on a floured surface and knead a few
times. Pat or roll out to a 1/2-inch thickness; then cut with a
floured biscuit cutter. Bake approximately 12 mintes on an ungreased
baking sheet. Yield: approx. 15 biscuits MILK GRAVY: Save 4
tablespoons of pan drippings (or butter) and place over low heat.
Stir in 4 tbs. of flour and continue stirring until smooth and
bubbly. Add 2 cups milk and stir until thickened. Salt and pepper to
taste and serve piping hot.
Servings: 15 servings
Buttermilk Biscuits With Milk Gravy Recipe brought to you by Recipe Ideas
Categories: Beverages; Bread; Breads; Gravies
The History of Recipes
It is possible to follow the history of written recipes far back into the far past, in fact as far back into recorded history as the early Egyptians, and maybe even further. Interesting though that is, sadly, these ancient recipes were just simple hieroglyphic or cunieform recipes for preparing food.
In fact, the most ancient recipe discovered so far, according to experts are some ancient tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `exhilarated, wonderful and blissful`. Progressing into The time of the roman empire 25BC a roman called Apicius created some documents showing how to cook the recipes enjoyed by wealthy Romans. In his scrolls, he describes how the meals were separated into hors d`oeuvres, main meal and desserts, a style of dining still practiced today. This early Roman chef tells us how the ancient cooks used a wide range of aromatic flavors, including many that are still in use today for example thyme, rue and parsley. For the centuries that followed, the powerful and rich strove to serve the best banquets, and because of this chefs and their recipes became highly prized. However, it wasn`t until the 19th century that fine cooking and recipe collections became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to assembling, trying out, and recording recipes common in their social group. By the time we get to the 20th century, cookbooks are greatly in demand due to higher levels of literacy, increased leisure time and disposable income. |
We hope you enjoy this Buttermilk Biscuits With Milk Gravy recipe.
