Paula Deen Biscuits with Milk Gravy is a from-scratch breakfast of fluffy buttermilk biscuits smothered in peppery bacon grease gravy. Ready in 45 minutes and feeding 8 to 10, it belongs on a lazy Saturday morning table or a holiday brunch across the South.
The gravy depends on getting the roux right. Paula starts with real bacon grease, whisks flour into it until smooth and bubbly, then adds warm milk slowly. Rush the roux or dump the milk in all at once and the gravy turns lumpy. That one minute of patient whisking separates a good plate from a great one.
Make the biscuits first and keep them warm while the gravy comes together. Roll the dough to a true half inch or the biscuits will dry out. Use warm milk for the gravy, not cold, so it thickens without clumping.
Paula Deen Biscuits with Milk Gravy
Course: BreakfastCuisine: American, SouthernDifficulty: Easy8
servings15
minutes30
minutes480
kcalTender, flaky buttermilk biscuits baked golden in a cast iron skillet, split open and covered with a creamy white gravy made from bacon drippings and warm milk.
Ingredients
- Biscuits
3 cups All-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup vegetable shortening
1 cup buttermilk
¼ cup unsalted butter, melted
- Milk Gravy
¼ cup bacon grease
Flour
1½ cups warm milk
¼ teaspoon salt
¼ teaspoon Black pepper
2 tablespoons Butter, melted
Directions
- Biscuits
- Preheat: Preheat the oven to 450 °F.
- Mix the dough: In a medium bowl, combine the flour, sugar, baking powder, baking soda and 1/2 teaspoon salt. Cut in the shortening with a fork until it looks like cornmeal. Add the milk, a little at a time, stirring constantly until well mixed.
- Shape the biscuits: Turn the dough out onto a lightly floured surface. Knead lightly two or three times. Roll out the dough with a floured rolling pin to 1/2-inch thickness. Cut with a 2-inch cutter.
- Bake: Place the biscuits in a greased iron skillet. Gently press down top of biscuits. Brush the biscuits with half the 1/4 cup melted butter. Bake for 14 minutes or until golden brown. Brush the hot biscuits with the remaining melted butter. Split the biscuits in half and ladle milk gravy over the hot biscuits.
- Milk Gravy
- Make the gravy: Heat bacon grease in a cast iron skillet. Add the flour and whisk until smooth and bubbly about 1 minute. Add the warm milk slowly and bring to a boil. Reduce the heat to a low simmer and stir, until thickened, about 5 minutes, adding milk as necessary to control the thickness. Add 2 tablespoons butter until mixed in. Season the gravy with salt and pepper. Serve hot over biscuits.
FAQs
How much flour goes into the gravy?
Paula lists flour without a measurement, which means you add enough to absorb the bacon grease and form a paste. Start with about 3 tablespoons for the quarter cup of grease. Whisk it in until smooth and bubbly for about a minute before adding the milk.
Can I use butter instead of shortening in the biscuits?
You can, but the texture changes. Shortening gives biscuits their flaky layers because it melts at a higher temperature than butter. Cold butter makes a richer biscuit, but it spreads more and loses some of that lift.
How long do leftover biscuits and gravy keep?
Store biscuits in an airtight container at room temperature for up to 2 days, or freeze them for a month. The gravy keeps in the fridge for 2 days. Reheat it on the stove with a splash of milk to thin it back out.
Can I make the biscuit dough ahead of time?
Cut the biscuits and place them on a sheet pan, then freeze until solid and transfer to a bag. Bake them straight from frozen, adding 2 to 3 extra minutes. The gravy should be made fresh since it sets up too thick when stored.
Why do the biscuits bake in a cast iron skillet instead of a sheet pan?
Cast iron holds heat evenly and gives the bottoms a golden crust you cannot get on a regular baking sheet. Greasing the skillet also lets the edges crisp slightly while the centers stay soft. It is the same pan Paula uses for the gravy, so cleanup is simpler too.
