Country Biscuits with Cream of Chicken Gravy

I started this recipe by making the biscuits using the following ingredients:

2 cups of self-rising flour
1/3 cup of Crisco Shortening ( I like the butter flavor)
3/4 cup of buttermilk or milk

Start by preheating your oven to 500 degrees.  Use a pastry blender or fork to blend the Crisco into the self-rising flour.  Continue blending until the Crisco has been cut into the flower enough that you notice little "peas" of dough.

Add the buttermilk and stir using a fork until the dough leaves the sides of the bowl.










Prepare a floured surface for your dough. I made a circle with the flour and lightly dusted the center.

I added the dough mixture to the center of my "flour circle."

Slide your hand into the dough-ball scooping up the excess flour as you go and begin kneading the dough mixture.  Knead about 2-3 times but DON'T over knead it.












When you finish kneading, roll out till the dough is approximately 1/2 inch thick.  Use a biscuit cutter to cut out your biscuits and place in a greased baking dish.

Lightly grease the tops of the biscuits with melted butter or vegetable oil.  Bake for approximately 10min. or until the tops of the biscuits are golden brown in color.  They should look similar to the ones below.

Once your biscuits are done combine 1/2 can of cream of chicken soup with approximately 1 cup of milk (more or less depending on how thick you like your gravy) and heat over the stovetop or in the microwave.

Pour the gravy over the biscuits.