Buttermilk Biscuits with Bacon Gravy

Buttermilk Biscuits with Bacon Gravy For the biscuits: 3 cups Self Rising Flour 1/2 cup Lard or shortening pinch of sugar buttermilk 1 T. melted butter Cut the lard into flour and add the pinch of sugar. Make a well in the center and add enough buttermilk to make a soft dough and knead until smooth (do not over knead as this will lend a tough biscuit). With floured hands pinch off a bit of the dough and roll into a ball, lightly flatten after placing in a greased iron skillet or pan. Bake in a preheated 425 degree oven for 15-18 minutes. Brush with melted butter when removed from the oven. Makes approx. 10 biscuits For the gravy: 6 slices of bacon, chopped 2 T. reserved bacon grease 2 T. all purpose flour 1 1/2 - 2 C. milk 1/4 tsp. salt 1/2 tsp. black pepper Fry the bacon until it just begins to get crispy in a rimmed skillet. Remove bacon and set aside. Drain all but 2 T. of the grease (save the rest in a jar and store in the fridge for other uses). Over med. high heat sprinkle in the flour and whisk for 30-40 seconds to cook the flour, but do not burn it. Add in 1 1/2 C. milk and whisk, as it begins to thicken you can add more of the milk if you prefer a thinner gravy. Remove from heat and stir in the salt, pepper and cooked bacon. Serve hot.