Oldgringo 1 year, 11 months ago said:
I have revised and expanded the cooking instructions on my Buttermilk Biscuits. I think you might be interested in how to freeze them by the batch and have hot biscuits whenever you like.

Oldgringo 2 years, 1 month ago said:
Hi grannysboy,

My grandmother made the biscuits in a crock bowl with her hands also. Even though the dough would stick to her hands she would rub her hands together to roll the dough off. The trick to making tender, light biscuits is not to over work the dough. I use a fork to toss and mix the dough and then I gently bring it together and form a ball of dough. I roll this out onto a floured surface and let it rest for a few minutes. I only knead the dough long enough to make it hold together to be rolled out about 3/4-inch thick. I cut the biscuits and arrange them just touching in a greased baking pan and put them in a very hot, 450 degrees F., oven. It took me several years and dozens of trials to find this recipe that was used by my grandmothers and great aunts.

As to the chipped beef gravy, you are actually talking about a white flour gravy made from the Appalachian Mountains in the East, to the California Coast in the West. It is also the famous "Biscuits and Gravy" made by the Okies who migrated West during the terrible Dust Bowl Years in the twenties and thirties. I will be posting a recipe for it soon and hope you get it and enjoy it. All you have to do is substitute chipped beef for sausage. During the lean years, only fried meat grease was used to flavor this classic gravy. Now, you see, I, too, was a granny's boy.

oldgringo, Richard