Southern Buttermilk Biscuits with Country Black Pepper Gravy


3 cup self rising flour
1/2 cup lard or shortening
3/4 cup buttermilk, possibly more
2 Tbsp melted butter



  1. Preheat oven to 425 degrees
  2. Cut lard into flour using a pastry blender or fork. Add enough buttermilk to make a soft dough and knead until smooth (do not over knead as this will lend a tough biscuit).
  3. With floured hands pinch off a bit of the dough and roll into a ball, lightly flatten in a greased iron skillet or pan.
  4. Bake for 15-18 minutes.
  5. Brush with melted butter when removed from the oven.


Country Black Pepper Gravy


  • 2-3 tablespoons butter
  • 2-3 tablespoons flour
  • 1 cup milk, plus 1-2 tablespoons additional for your preference
  • 1/2 – 1 Tbsp salt, or to taste
  • 1/2 – 1 Tbsp pepper, or to taste


  1. In small saucepan, melt butter.
  2. Once butter is melted, add the flour and stir. It will clump up and become thick.
  3. Slowly add the milk, a little at a time and stir to incorporate. Stir continuously. The gravy will go from looking like thick mashed potatoes to gravy consistency once all of the milk has been added.
  4. Add salt and pepper to taste.

One thought on “Southern Buttermilk Biscuits with Country Black Pepper Gravy

  1. Pingback: Oh How I Wanted To…. | The Robin's Nest

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