I spent a few years in Texas, and this dish is something that everyone is required to learn to make before they’ll issue you a Concealed Handgun License. These biscuits are freakin’ fantastic, and my gravy has a not-so-traditional twist or two that gives it a lot of savory flavor. Y’all are fixin’ to be full as a tick!
THE BISCUITS
This makes about six biscuits, so double the recipe if you’re hungry enough to eat the south end of a northbound mule.
Ingredients
- 2 cups All-Purpose Flour
- 1 tablespoon Baking Powder
- 1 teaspoon Salt
- 1 tablespoon White Sugar
- 1/3 cup Shortening
- 1 cup Milk
Directions
- Preheat oven to 425 degrees.
- In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- Cut in the shortening until the mixture resembles coarse meal.
- Gradually stir in milk until dough pulls away from the side of the bowl.
- Turn out onto a floured surface, and knead.
- Roll dough out to 1/2 inch thick. Dust with flour and fold twice.
- Roll dough out to 1/2 inch thick. Dust with flour and fold twice.
- Roll dough out to 1/2 inch thick. Dust with flour and fold twice.
- Roll dough out to 1/2 inch thick. Dust with flour and fold twice.
- Roll dough out to 1/2 inch thick. Dust with flour and fold twice.
- Roll dough out to 1/2 inch thick. Dust with flour and fold twice.
- Roll dough out to a full inch thick. (Aren’t you glad I didn’t say, “Dust with flour and fold twice.” again?)
- Cut biscuits from rolled dough with a pint glass dipped in flour.
- Repeat until all dough is used.
- Place biscuits onto a foil-lined baking sheet very lightly sprayed with cooking spray. (You can omit the cooking spray if you’re feeling lucky, but why risk it?)
- Bake for 12 to 14 minutes, until edges begin to brown.
- Remove from oven and set aside.
THE GRAVY
Ingredients
- 2 tbsp. Cooking Oil
- 3/4 cup Chopped Onion
- 1 lb. Ground Beef
- 1 tsp. Garlic Powder
- 2 tbsp. All-Purpose Flour
- 2 cups Whole Milk
- Salt & Pepper to taste
Directions
- Heat cooking oil in large skillet over medium-high heat.
- Add chopped onion and cook until slightly soft, just a minute or two.
- Add ground beef and cook until JUST brown, when the last bit of pink has barely disappeared.
- Do NOT drain fat from the ground beef mixture.
- Add garlic powder and flour and mix until all meat is well coated.
- Add milk and cook and stir until thick and bubbly.
- If gravy is too thick, add a little more milk until it’s just right. (Keep in mind, this is no wimpy, runny gravy!)
- Season with salt & pepper to taste.
- Split biscuits in half lengthwise on a plate and smother with gravy.
- Say, “Gadgum!” when you taste them!