Southern Biscuits and Cream Gravy





2 cups flour
3 tsp. baking powder
1/2 tsp. salt
1/2 cup shortening
2/3 to 3/4 cup milk

White Gravy

1/2 cup vegetable oil or
bacon grease
1/2 to 3/4 cup flour
1 tsp. rubbed sage
1/2 tsp. salt
1 tsp. pepper
1/2 gal. milk

Gravy Variations

1 lb. cooked and crumbled ground beef or
1 lb. cooked and crumbled ground sausage or
1 jar dried beef or
cooked and crumbled bacon or
browned chopped bologna or
diced cooked chicken or
diced cooked turkey or
hard boiled eggs, sliced


Mix flour, baking powder and salt together; cut in shortening; add milk. Stir only until moistened. Turn out onto floured board and knead about 12 times. Pat out dough and cut out biscuits. Place on ungreased cookie sheets. Bake 450°F until golden brown.

Heat oil in deep skillet. Stir in enough flour to make a thick paste (I use a wooden spoon). Add milk quickly. Cook over low heat, stirring constantly. Stirring is necessary to avoid lumping. If lumps do form you can remove them with a slotted spoon. Stir constantly, being careful to cover entire skillet until gravy thickens to the desired consistency.
Season at any time during the cooking providing you don't stop stirring.

Gravy Variations:
Add meat or eggs (these must be prepared prior to starting your gravy) during the last minutes of cooking.

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2 Recipe Reviews

Kitty Lackey

Kitty Lackey reviewed Southern Biscuits and Cream Gravy on July 10, 2000

YUK.......what happened to sausage gravy?


Chase reviewed Southern Biscuits and Cream Gravy on March 20, 2004

This recipe is awesome. Its great for guys like me who live alone and need to make something quick, easy, tasty and filling.