BISCUITS 2 cups self-rising flour
2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup shortening
3/4 cup buttermilk
Melted butter or margarine GRAVY 3 large tomatoes
1/2 cup butter or margarine
1/2 cup self-rising flour
1 cup water
1/2 cup milk
Salt and pepper to taste
BISCUITS in a mixing bowl, combine flour, sugar, salt and baking soda; cut in shortening. Knead in buttermilk. (The dough will be sticky, but don’t add extra flour; biscuits won’t be as light and fluffy.)
Roll out and cut with a biscuit cutter; place biscuits on a greased baking sheet with sides just touching. Brush with butter. Bake at 450 for 10-12 minutes or until the tops and bottoms are light brown.
GRAVY Meanwhile, for gravy, peel and cut tomatoes into a bowl, reserving the juice. In a sauce pan, melt butter; add flour and stir until browned. Gradually add water. Stir in tomatoes and juice. Add milk, salt and pepper; simmer for 15 minutes.