Aunt Bonnie is a Michigan girl turned Southern. She married her college sweetheart and moved with him to his home state of Alabama. There, she lived in a log cabin, caught rattle snakes, picked up a Southern drawl and mastered the art of Southern cooking! Now, whenever Aunt Bonnie is here for a visit, there is a whole day set aside as “biscuits and gravy day.” During a week long visit that may have several scheduled activities, making and eating biscuits and gravy is an event in it’s self.
I have watched Aunt Bonnie at work, the past couple times she has visited, hoping to catch the “secret” to her rustic style biscuits. But of course… she doesn’t use a recipe! She did try hard to break it down for me. So, here is the best I can do at explaining her technique. Warning: The word “approximate” is used frequently!
Also note: What flour you use makes a big difference. Aunt Bonnie prefers SELF RISING FLOUR and this past time she was in Michigan, the “White Lily” brand flour worked wonderfully!