MEATLESS BISCUITS AND GRAVY
My Mother-in-Law was known for her delicious biscuits which she still made in the wooden boat shaped "Biscuit Bowl" she had received as a wedding present almost 70 years before. I learned from her, improvising to cut as much cholesterol as possible. The secret here is in the butter. Please don't use margarine, it contains too...
Provided by Jackie Brothers
Categories Breakfast
Time 35m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 425 degrees. Pour flour into bowl and create a "well" in the center.
- 2. Grate butter into the "well" and add the milk
- 3. Using your hand, meld the flour into the milk and butter mixture until well combined and forms a workable ball. Pinch off enough to form a palm sized ball, rolling in your hands only enough to form another ball. (Working too much with the dough will make a hard dry biscuit). Lay in pan and pat down to biscuit size. Place a pat of butter on each biscuit. Continue until all of the dough is used.
- 4. Bake for 10 minutes then turn on broiler to brown the top. This only takes a minute or two, be careful not to burn.
- 5. While biscuits are baking, Melt butter in large 10" pan, being careful not to burn.
- 6. Add flour and make a rue stiring constantly so as not to burn. I cook on med-high setting.
- 7. Add milk until desired consistency, stirring constantly. Once you have desired consistency turn heat setting to low and add salt and pepper to taste.
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