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
Academics have tracked the existence of recipes back into antiquity, in fact as far back as ancient Egypt, and possibly even further than that. However, these, old cookbooks were just basic hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the most ancient recipe found, according to experts are some stone tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated and blissful. During Roman times around 25BC a man called Apicius created a collection of scripts which described recipes cooked by his fellow Romans. He describes how the meals of wealthy Romans were split into hors d`oeuvre, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the cooks of his times were skilled in the use of many aromatic flavours, including a few you will know like thyme, mint and asafoetida. As our culinary historical trip moves on a few more years we have two books dating from the 1300s : a recipe book titled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, these are nothing to do with the indian curry that is served today, but instead descriptions of the types of meals on the tables of the upper classes of the period. In the fifteenth century, knights returning from the crusades brought us many new foods, spices and herbs from the Middle-East, including spices such as parsley, basil and rosemary. The introduction of these new tastes prompted an outbreak in books on cookery, the majority of which are kept safe in academic collections. During the succeeding few hundred years, the rich families of Europe tried to offer the most exotic banquets, and as a result chefs and their collection of recipes became highly prized. Notwithstanding that, it wasn`t until the 1800s that fine cooking and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to collating, trying out, and publishing recipes that were common in the better off homes of the day. By the arrival of the 1900s, cooking publications are starting to become popular due to increased literacy, increased leisure time and disposable income. |
We hope you enjoy this Buttermilk Biscuits With Milk Gravy recipe.
