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Buttermilk Biscuits With Tomato Gravy



  • 2 cups self-rising flour
  • 2 tsp. sugar
  • 1/4 tsp. salt
  • 1/4 tsp. baking soda
  • 1/2 cup shortening
  • 3/4 cup buttermilk
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  • Melted butter or margarine


In a mixing bowl, combine flour, sugar, salt and baking soda; cut in shortening. Knead in buttermilk. (The dough will be sticky, but don't add extra flour; biscuits won't be as light and fluffy.)

Roll out and cut with a biscuit cutter; place biscuits on a greased baking sheet with sides just touching. Brush with butter. Bake at 450 for 10-12 minutes or until the tops and bottoms are light brown.



  • 3 large tomatoes
  • 1/2 cup butter or margarine
  • 1/2 cup self-rising flour
  • 1 cup water
  • 1/2 cup milk
  • Salt and pepper to taste


Meanwhile, for gravy, peel and cut tomatoes into a bowl, reserving the juice. In a sauce pan, melt butter; add flour and stir until browned. Gradually add water. Stir in tomatoes and juice. Add milk, salt and pepper; simmer for 15 minutes.

Serve over hot biscuits. Yield: about 10 biscuits and 3 cups gravy.

By Anna


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