- 1 stick butter
- 2 1/2 cups flour
- 4 teaspoons sugar
- 4 teaspoons baking powder
- 2 teaspoons salt
- 1 3/4 cups buttermilk
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Preheat the oven to 450°F and spray an 8" or 9" square pan with nonstick spray.
– I like to keep things simple, so I melt my butter right in the baking dish while the oven preheats. Less cleanup, more time for coffee (or tea, if that’s your thing). -
Once the butter is melted, set the pan aside.
– I use a glass pan, but any oven-safe dish will do. Just let that butter sit and wait for its moment. -
In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
– Give it a good stir—no need to be fancy. This is where the magic starts. -
Pour in the buttermilk and stir until it forms a loose, sticky dough.
– Pro Tip: Don’t overmix! Seriously, the dough should look like it’s barely mixed—like you’re this close to being a baking disaster, but I promise, it’s all part of the process. -
Press the dough into the prepared pan.
– This is hands-on and fun. No rolling pins, no fuss—just press it down until it fills the pan. It might look a little messy, but trust me, that’s the charm. -
Use a hot knife to cut the dough into 9 squares.
– Why a hot knife, you ask? It makes slicing through that sticky dough so much easier and keeps everything neat and tidy. Pro baker trick, right here. -
Bake for 10 minutes, then rotate the pan and bake for an additional 10-15 minutes until golden brown.
– Rotating ensures even baking, and we’re all about that beautiful golden color on top. It’s basically the biscuit equivalent of a good tan. -
Serve warm and top with cream gravy for the ultimate comfort food.
– Because what’s better than buttery biscuits? Buttery biscuits covered in gravy, of course!
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- Optional: 1/4 teaspoon cayenne pepper or bacon drippings for added flavor
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In a large skillet, melt the butter over medium heat.
– For an extra Southern touch, you can swap the butter for bacon drippings if you’ve got them. -
Once melted, whisk in the flour until it forms a smooth paste (this is your roux).
– You want it to be slightly golden but not browned—think creamy, not crispy. -
Gradually pour in the milk, whisking constantly to avoid lumps.
– This is where the magic happens. Keep whisking as the gravy thickens—patience is key! -
Season with salt, black pepper, and cayenne pepper (if you like a little kick).
– Don’t be shy with the pepper; it’s what gives the gravy that classic Southern flavor. -
Simmer the gravy for about 5 minutes, stirring frequently, until it reaches your desired thickness.
– If it gets too thick, just add a little more milk until it’s just right. You want it to coat the back of a spoon. -
Pour over warm biscuits and enjoy the bliss.
– This gravy is so good, you’ll be tempted to put it on everything. And I say go for it.