Buttermilk Biscuits with Tomato Gravy

Ingredients:

Biscuits:
• 2 cups self-rising flour
• 2 teaspoons sugar
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 cup shortening
• 3/4 cup buttermilk
• Melted butter or margarine

Gravy:
• 3 large tomatoes
• 1/2 cup butter or margarine
• 1/2 cup self-rising flour
• 1 cup water
• 1/2 cup milk
• Salt and pepper to taste

Directions:
Biscuits: In a mixing bowl, combine flour, sugar, salt and baking soda; cut in shortening. Knead in buttermilk. (The dough will be sticky, but don’t add extra flour; biscuits won’t be as light and fluffy.) Roll out and cut with a biscuit cutter; place biscuits on a greased baking sheet with sides just touching. Brush with butter. Bake at 450 for 10-12 minutes or until the tops and bottoms are light brown.

Gravy: Meanwhile, for gravy, peel and cut tomatoes into a bowl, reserving the juice. In a sauce pan, melt butter; add flour and stir until browned. Gradually add water. Stir in tomatoes and juice. Add milk, salt and pepper; simmer for 15 minutes.