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Buttermilk Biscuits With Pan Gravy

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I’m not much on big, heavy breakfasts, but I love breakfast for dinner!  We like to call it “brinner” in our house.  Last night, we really wanted some “brinner”, so I made some super yummy buttermilk biscuits and smothered them in pan gravy and served them up with a side of bacon.  Oh, my, that’s some country goodness right there!  And it’s such a cheap and easy meal. It’s friendly on the budget and the time, which most of us are in short supply of.  I hope you enjoy this “brinner”, or breakfast, as much as I did!

Buttermilk Biscuits and Pan Gravy



1 package bacon

2 cups self-rising flour

dash of salt

dash of sugar

3 Tbsp. shortening

1 1/4 cup buttermilk

2 Tbsp. butter, melted

6 Tbsp. bacon drippings

6 Tbsp. all-purpose flour

1 1/2 cups milk (or more)

salt and pepper, to taste


1.  Preheat oven to 400F.  Place bacon slices on a sheet pan, and bake in oven for 10-12 minutes, or until done.  Place slices on a paper towel lined plate and set aside.  Reserve 6 Tbsp. of bacon drippings for later.

2.  Preheat oven to 475F.  In a medium bowl, mix together self-rising flour, dash of salt, and a dash of sugar.  Cut in 3 Tbsp. shortening until mixed with the flour.  (I use two knives to cut in my shortening, but they actually make a handy, dandy tool for this, so if you have one, use it.)  Add the buttermilk and 1 Tbsp. of the melted butter.  Mix lightly until all ingredients are just mixed together.  Do not overmix.  Turn the dough onto a lightly floured surface and knead two or three times.  Pat the dough out to about 1/2 inch thickness.  Cut dough using a biscuit cutter.  Do not twist the cutter, this seals the edges and won’t allow your biscuits to rise properly.  You should get about 12 biscuits.  Place them in two round cake pans and bake for 10-12 minutes or until golden brown.  Brush with the remaining Tbsp. of butter when they come from the oven.

3.  While the biscuits are baking, heat a skillet over medium heat.  Add the drippings, and stir in 6 Tbsp. of all-purpose flour.  Cook until lightly browned, stirring constantly.  Slowly stir in 1 1/2 cups of milk.  You may need to add more depending on how thick you like your gravy.  I always end up adding a little more.  Add salt and pepper to taste, and continue cooking over low heat until the gravy is smooth and thick, stirring constantly.

4.  Put a couple of those golden brown buttermilk biscuits on a plate or in a bowl, drown them in that smooth, thick, rich gravy, stick a few slices of bacon on the side, and dig in!

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