Biscuits and Gravy Recipes

Easy Baking Powder Biscuits

• 2 cups flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/3 cup salad oil
• 2/3 cups milk

Preheat oven to 450 F. Sift dry ingredients into a medium bowl. Pour salad oil, then milk into a 1 cup measure; do not mix. Pour all at once into the flour mixture. With a fork, stir to make a soft dough.

Turn out dough onto a sheet of waxed paper. (Place wax paper on a damp surface to keep it from slipping.) Knead about 10 times, to make a smooth dough. Roll out dough, 1/2 inch thick, between 2 sheets of wax paper. Remove the top sheet. Cut with unfloured 2 inch biscuit cutter. Place 1 inch apart, on ungreased cookie sheet. Bake 10 to 15 minutes, or until golden brown.
Recipe from a 1974 cookbook

My Notes: These were pretty easy to make. I did not bother with the waxed paper. I found the dough easy to roll out on my clean counter. It did not stick, even to the drinking glass I used as a biscuit cutter. View the picture to see how mine turned out. They were not a light flaky biscuit, but they were okay. Makes about 6.

How to make Milk Gravy:

1. For each cup of gravy you need 2 tablespoons of fat, whether bacon grease, sausage grease or butter. So measure 2 tablespoons of fat back into the skillet.
2. Add flour: Measure 2 Tablespoons of flour for each cup of gravy. Cook the gravy in the grease until frothy over medium heat.
3. The liquid you add should be lukewarm. Add 1 cup of liquid slowly, and stirring constantly. Cook until thick, turn to low and simmer without stirring 5 minutes.

Gravy Tip: I read that if you add a little salt to the flour before adding to the grease, the gravy has a less tendency to become lumpy. I usually stir the gravy with a pancake turner. It smashes any lumps that try to form. Last resort - Pour it all into a blender and blend.

Gravy made with Cornstarch
Pour off all but 2 Tbsp. fat drippings from roasting pan. Add 1 3/4 cups broth or water. Cook over medium heat, stirring to loosen browned bits. Remove from heat. Mix 2 tbsp cornstarch and 1.4 cup cold water until smooth. Stir into pan. Season to taste. Stirring constantly, bring to boil over medium heat; boil 1 minute. Makes 2 cups.

Microwave Gravy
In 1 1/2 quart microwaveable bowl stir 2 Tbsp. cornstarch and 2 cups cold broth or water until smooth. Season to taste. Microwave on high (100%), stirring twice. 7-9 minutes or until mixture boils; boil 1 minute. Remove from microwave. Stir in 2 Tbsp. fat drippings. Makes 2 cups.

White Gravy

• 1 1/2 T. butter
• 1 T. cornstarch
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 c. milk

Melt butter in small saucepan over medium heat. Stir in cornstarch, salt and pepper. Slowly add milk, stirring constantly. Bring to a boil, continuing to stir. Boil one minute. Makes 1 cup.
Recipe from Classic Creations cookbook

Basic Baking Powder Biscuits

• 2 cups flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 4 tablespoons shortening
• 3/4 cup milk

Sift flour, salt and baking powder together. Rub shortening in with fingertips. Add milk slowly and mix to a soft dough. Roll out on a slightly floured board to 1/2 inch thickness. Cut with a biscuit cutter. Bake in quick oven 400 F 10 to 15 minutes Yield 12 biscuits.
Recipe from my 1953 cookbook

Quick and Easy Biscuits

• 1 cup self rising flour
• 2/3 cup milk
• dash of salt
• 2 Tbsp mayonnaise

Mix well and bake in well greased muffin tins at 400 degrees until brown.

Baking Powder Biscuit I

• 2 cups bread flour
• 1 tablespoon lard
• 5 teaspoons baking powder
• 1 cup milk and water in equal parts
• 1 teaspoon salt
• 1 tablespoon butter

Mix dry ingredients, and sift twice.
Work in butter and lard with tips of fingers; add gradually the liquid, mixing with knife to a soft dough. It is impossible to determine the exact amount of liquid, owing to differences in flour.

Toss on a floured board, pat and roll lightly to one-half inch in thickness. Shape with a biscuit-cutter. Place on buttered pan, and bake in hot oven twelve to fifteen minutes. If baked in too slow an oven, the gas will escape before it has done its work.
Recipe from a Fanny Farmer 1893 cookbook

Baking Powder Biscuit II

• 2 cups bread flour
• 2 tablespoons butter
• 5 teaspoons baking powder
• 1 cup milk
• 1/2 teaspoon salt

Mix dry ingredients, and sift twice.
Work in butter and lard with tips of fingers; add gradually the liquid, mixing with knife to a soft dough. It is impossible to determine the exact amount of liquid, owing to differences in flour.

Toss on a floured board, pat and roll lightly to one-half inch in thickness. Shape with a biscuit-cutter. Place on buttered pan, and bake in hot oven twelve to fifteen minutes. If baked in too slow an oven, the gas will escape before it has done its work.
Recipe from a Fanny Farmer 1893 cookbook

Emergency Biscuits

Use recipe for Baking Powder Biscuit I or II, with the addition of more milk, that mixture may be dropped from spoon without spreading. Drop by spoonfuls on a buttered pan, one-half inch apart. Brush over with milk, and bake in hot oven eight minutes.
Recipe from a Fanny Farmer 1893 cookbook

Sausage Biscuits

• 2 cups flour
• 5 teaspoons baking powder
• 3/4 teaspoon salt
• 2 tablespoons shortening
• 3/4 cup milk
• 8 sausages

Cut shortening into mixed and sifted dry ingredients. Add milk gradually stirring with a knife. Toss onto a floured pastry cloth and cut in 3 inch round biscuits. Place a pan fried sausage in the center of each biscuit and roll up. Place on oiled pastry sheet and bake in 450 F oven 15 minutes. Yield 8 biscuits
Recipe from a 1953 Farmer's Cookbook

Blueberry Drop Biscuits

• 1 cup fresh blueberries
• 1/2 teaspoon salt
• 3 tsp. baking powder
• 1 1/3 cup milk
• 2 cups flour, sifted
• 2 tablespoons sugar
• 2 tablespoons shortening

Wash fresh blueberries and let dry thoroughly on paper toweling. Sift together flour, baking powder, sugar, and salt. Work shortening into dry ingredients until fully absorbed. Add milk and beat until smooth. Fold in blueberries. Drop batter by spoonfuls into very well greased cupcake tins or onto cookie sheet. Bake 20 minutes in moderate oven 375°. Serve warm. Makes 12 large biscuits.
Recipe from a 1963 Cookbook

Brown Sugar Biscuits

• 2 cups sifted flour
• 1/4 cup light brown sugar, packed
• 3 tsp baking powder
• 1 tsp salt
• 1/3 cup soft shortening
• 2/3 to 3/4 cup milk

In a large bowl, sift flour with sugar, baking powder, and salt. Using a pastry blender or two knives, cut in shortening until mixture resembles coarse cornmeal. Make a well in center of dry ingredients. Pour in 2/3 cup milk all at once and stir quickly with a fork, until mixture forms into a ball.

Roll out to 3/4 inch thick on a lightly floured surface. With a floured biscuit cutter, cut straight down, being careful not to twist the dough. Place the biscuits on a lightly greased cookie sheet; bake 10 minutes or until golden. Remove to wire rack, cool slightly and serve warm.
Recipe from a 1974 Cookbook