Tomato Gravy

I never measure so all these measurements are approximate. I put about 4
cups flour on a clean counter top and add about a teaspoon of salt and about
a heaping tablespoon of baking powder. I mix this all in with my fingers
and then make a well in center and add about 1/2 cup of left over bacon
grease from a can I keep on the stove. I use my fingers to knead/pinch it
into the flour until it looks sort of like pastry after you cut in the
shortening. Pile it up in a mound again and then make a hole and add milk
(left over soured/blinky milk is good in biscuits). With my hands I pull
the flour mixture from the sides and knead into the milk until you have a
soft dough. Add milk until all the flour is used and desired consistency.
Then I flour my hands and roll into round balls. I put bacon drippings on a
cookie sheet and dip the biscuits in this to coat the top. Bake in a hot
400 degree oven until golden. Serve hot. I never have to wash a bowl and
just have to wipe off the counter with a soapy dishrag. I've made biscuits
like this since I was 8 years old.

--
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SNIGDIBBLY
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"Charlie" wrote in message
...
Could you post your recipe for biscuits? I'm dying to try this!

Loads of thanks!

Charlie.
"Tina" wrote in message
oups.com...
Mine, are Southern biscuits. Made with baking powder, baking soda,
shortening, a little milk and flour and they are about 2 inches tall
and the diameter of a drinking glass. (or a cookie cutter if the mood
strikes me)

I have a different recipe for scones as well.

Tina

This is my recipe: Go to my local Krogers; walk directly to the freezer
section and select several bags of Pillsbury ready to bake frozen
buttermilk biscuits. They are very good and there is nomess to clean up
afterwards.

Elizabeth in Spring, Texas
"Charlie" wrote in message
...
Could you post your recipe for biscuits? I'm dying to try this!

Loads of thanks!

Charlie.
"Tina" wrote in message
oups.com...
Mine, are Southern biscuits. Made with baking powder, baking soda,
shortening, a little milk and flour and they are about 2 inches tall
and the diameter of a drinking glass. (or a cookie cutter if the mood
strikes me)

I have a different recipe for scones as well.

Tina

That's my kind of baking!

--
Louise in Iowa
nieland4 at mchsi dot com
http://community.webshots.com/user/louiseiniowa

"Elizabeth Wilson" wrote in message
...
This is my recipe: Go to my local Krogers; walk directly to the freezer
section and select several bags of Pillsbury ready to bake frozen
buttermilk biscuits. They are very good and there is nomess to clean up
afterwards.

Elizabeth in Spring, Texas
"Charlie" wrote in message
...
Could you post your recipe for biscuits? I'm dying to try this!

Loads of thanks!

Charlie.
"Tina" wrote in message
oups.com...
Mine, are Southern biscuits. Made with baking powder, baking soda,
shortening, a little milk and flour and they are about 2 inches tall
and the diameter of a drinking glass. (or a cookie cutter if the mood
strikes me)

I have a different recipe for scones as well.

Tina

And this is EXACTLY how I was taught to make biscuits Snigs.
My grandma used to make sugar cookies the same way and taught me to do
it this way also.
We never used a bowl!

And the bacon grease, LOL - for the first year I lived with current DH,
he was appalled that I saved bacon grease in the fridge. I always keep
a can for bacon grease. He never understood until the first time I
made cream gravy and the first time I made biscuits. Now he never
throws the grease away if HE makes the bacon, he KNOWS better! LOL

Bacon grease also makes the BEST roux if you're making gumbo or etoufe

Hugs,
Tina

Talk about mess to clean up - when I bake yeast products, I do a BUNCH
at one time. I usually make bread, dinner rolls, cinnamon rolls and
kolaches all at the same time. If my counters are going to be covered
in flour - I figure I better do it all in one day and just clean up
once.

At Christmas time, it is days and days of cookie dough on the counter.
Then there will be three days of powdered sugar all over the counter.
This is the foundation for the Stained Glass Candy. The kids love this
tradition because it is the only time they get to use the hammer in the
house! But boy is it a huge mess to clean up afterwards.

But oh is it fun
Tina

Like my grandman. She never measured anything and everything came out
wonderful. Now that's a cook!

Carole
Champlain, NY

"SNIGDIBBLY" wrote in message
news:Ndj%e.37514$tB5.2571@okepread06...

I never measure so all these measurements are approximate.
-snip

http://community.webshots.com/user/snigdibbly
SNIGDIBBLY
~e~
"
/ \
http://members.ebay.com/aboutme/snigdibbly.
http://www.ebaystores.com/snigdibbly...ox&refid=store

That stuff will kill you. I don't want you to learn the way
we did Tina. Saturated fats are the devil. They taste good
just to tempt you.
Taria

Tina wrote:

And this is EXACTLY how I was taught to make biscuits Snigs.
My grandma used to make sugar cookies the same way and taught me to do
it this way also.
We never used a bowl!

And the bacon grease, LOL - for the first year I lived with current DH,
he was appalled that I saved bacon grease in the fridge. I always keep
a can for bacon grease. He never understood until the first time I
made cream gravy and the first time I made biscuits. Now he never
throws the grease away if HE makes the bacon, he KNOWS better! LOL

Bacon grease also makes the BEST roux if you're making gumbo or etoufe

Hugs,
Tina

Not meaning to offend, but did you know that if you used buttermilk,
or even slightly soured milk, this recipe would come up a lot more
fluffy and tender?
I know some people have a thing about never using such things though.

NightMist

On Fri, 30 Sep 2005 22:32:42 GMT, "KI Graham"
wrote:

Sift together
2 1/2 cups flour
3 tsp baking powder
1 tsp salt [or a little more to taste]
cut in 1/2 cup butter
add milk [about 1/2 cup] a little at a time to make a stiff dough that can
be rolled. Turn dough out onto a lightly floured board, knead gently, then
roll out, cut into circles or squares and place on ungreased cookie sheets:
close together for soft edges, 2" apart for firmer sides. Bake at 425 for
abou 10 minutes or until golden brown on top.

Serve hot with butter or jam.

You can add a handful of shredded cheese to the flour for cheese biscuits,
or a tablespoon or so of sugar if you want a slightly sweeter taste

--
Kim Graham
http://members.shaw.ca/kigraham
Nanaimo, BC, Canada
THE WORD IN PATCHWORK

"Charlie" wrote in message
...
Could you post your recipe for biscuits? I'm dying to try this!

Loads of thanks!

Charlie.
"Tina" wrote in message
oups.com...
Mine, are Southern biscuits. Made with baking powder, baking soda,
shortening, a little milk and flour and they are about 2 inches tall
and the diameter of a drinking glass. (or a cookie cutter if the mood
strikes me)

I have a different recipe for scones as well.

Tina






--
"To repeat what others have said, requires education; to challenge
it, requires brains." -Mary Pettibone Poole

US biscuits are a very close relative of scones. My favorite scone recipe
uses some sugar, but biscuits generally contain very little if any sugar.
They are served with meat dishes, or can be used on top of stews baked in
the oven as a sort of dumpling. They can either be rolled out to about an
inch thick and cut into neat round shapes, or dropped onto the stew or
baking sheet in clumps. Their function in country-style cooking is to fill
you up so you don't eat as much of the expensive stuff :-)
Roberta in D

"Sally Swindells" schrieb im
Newsbeitrag ...
Now I know that your biscuits are not the same as our biscuits. In UK
biscuits are the thin, crispy, usually sweet things you call cookies.
So what are your biscuits. I presume 'cat-head' biscuits are in the
shape of a cat's head? DH says its something like a scone, but my
'California Cook' book has a scone recipe in it, so he can't be right.
Whoever said we speak the same language!

--
Sally at the Seaside~~~~~~~
http://community.webshots.com/user/sallyswin

On Fri, 30 Sep 2005 16:11:01 -0400, Phyllis Nilsson
wrote:



Tomato Gravy

*

2 tablespoons margarine or olive oil
* 2 tablespoons flour
* 1 teaspoon sugar or honey
* 1/2 teaspoon salt
* 1/4 teaspoon pepper (scant)
* 15-ounce can tomatoes
* 1/2 cup milk or evaporated milk

Get out a nice big skillet. Heat the margarine or oil over medium heat.
Stir in the flour with a fork or a whisk until it is lump free. Let
the fat simmer for a moment or two, to toast the flour just a little
bit. Add the sugar or honey, salt and little less than 1/4-teaspoon of
pepper. Add the tomatoes. Smash the tomatoes with your fork to make
them sort of choppy or shredded. This gravy is not smooth, so you don't
have to work real hard at smashing the tomatoes. The lumpy tomatoes are
actually what give it the characteristic texture which Tomato Gravy is
famous for. When it begins to boil and thicken, add the milk gradually.
Stir it all up and let it boil again. The milk will sometimes curdle
a little bit. I don't know how to stop it, so I just serve it anyway.
It tastes so good, folks seldom notice if the milk is smooth or not.
This is good with any grain for a main dish, or just plain over noodles
or potatoes. If you can your own tomatoes, you can double or triple the
recipe for each quart of tomatoes you use. This recipe makes about
2-1/2 cup of gravy. Good with biscuits for breakfast or lunch,
especially in the wintertime.

On Sat, 01 Oct 2005 05:33:59 GMT, (NightMist)
wrote:

Not meaning to offend, but did you know that if you used buttermilk,
or even slightly soured milk, this recipe would come up a lot more
fluffy and tender?
I know some people have a thing about never using such things though.

NightMist

I was going to say that the closest thing to an American "biscuit"
for those in the UK, is an Irish Farl. Tesco's have them, I'm sure
Sainsbury's and Asda do as well. The ones with buttermilk are
fantastic. Skip the whole "biscuit" confusion and go for the Irish
Farls.


-- Jo in Scotland