Argo cornstarch, bacon grease, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, biscuits and gravy, black pepper, Bob's Red Mill, Borden, Borden buttermilk, brown sugar, Campbell’s soups, casserole, cayenne pepper, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal all-purpose flour, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, poultry seasoning, Powdered sugar, recipe, Ritz crackers, sage-flavored pork sausage, Sara Lee, Sargento, self-rising flour, slow cooker, tabasco sauce, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, vegetable shortening, Vlasic, Wesson vegetable oil, whipped topping, whole milk, worcestershire sauce, Yellow onion
This Is A Recipe Everyone Should Know By Heart!
There are some meals that always seem to hold their place in our dinner rotation. They became our favorites when we were kids, now our kids are enjoying them, and probably their kids and grandkids after them. These timeless dishes are the ones that I call comfort food. They’re always there to save you when you’re having a bad day, when there just doesn’t seem to be enough time for everything, or when you simply feel like having a meal that will never ever let you down.
Biscuits and gravy. As soon as I hear those words, my mouth starts to water and it brings back special memories from my childhood. Buttermilk biscuits, to be exact, were my grandma’s specialty – and we kids were drooling in the kitchen, waiting for them to be ready.
I can eat buttermilk biscuits with pretty much anything; cream cheese and jam, butter and honey, peanut butter – you name it! People think I’m weird, trying all these different combinations… But of course, nothing beats biscuits and gravy, no matter what flavors I experiment with.
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Quick Tip: You should always spoon the flour into the measuring cup and level with a knife. Scooping the flour will make it pack into the measuring cup and result in too much flour.