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1
Preheat oven to 450*.
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2
Stir together flour, baking powder, baking soda, salt and pepper.
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3
Cut in chilled shortening (or rub in with fingers) until pea-sized lumps form.
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4
Stir in herbs and cheese.
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5
Whisk together buttermilk and egg and add to flour.
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6
Gently stir with a fork until just combined.
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7
Don't over mix or you'll end up with hard biscuits.
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8
Turn dough out onto a floured work surface.
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9
Pat down gently to a 1/2 inch thick circle or square.
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10
Using a floured biscuit cutter, press down and cut out biscuits.
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11
( Do not twist cutter to remove the biscuits.
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12
My mom always said that would make the biscuits not rise and she made the most amazing biscuits -- so that is still how I do it.
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13
Just straight down, and straight up with the cutter.)
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14
You can reknead the scraps to form more biscuits, but the will not be as tender as the first ones.
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15
I usually just kind of pat the scraps into little biscuit shapes.
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16
I get 8-10 out of this recipe total.
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17
Place on an ungreased sheet pan and bake for 10-15 minutes until light golden brown.
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18
Meanwhile, fry bacon over medium heat until just crispy.
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19
Remove from skillet and place on a paper towel.
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20
Reserve the drippings in the pan.
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21
Add flour to the bacon grease and whisk til smooth.
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22
Cook for a minute or so to get rid of the raw flour taste.
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23
Do not burn the flour though --
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24
Add milk all at once, whisking like crazy the whole time.
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25
Heat til bubbling and simmer 5-10 minutes until the gravy begins to thicken.
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26
Add salt and pepper to taste.
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27
Cut open your biscuit and top each with a thick slice of tomato.
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28
Season liberally with salt and pepper--tomatoes ALWAYS need salt and pepper if you ask me -- Ladle over a heaping (or not so heaping) helping of your gravy.
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29
Crumble the bacon over the top, sprinkle with chives and/or parsley and additional salt and pepper as desired.
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30
Enjoy!
