Adluh Flour out of Columbia is another good one.

www.adluh.com

I can't make gravy (that is his job) but the two key things to good biscuits is to use COLD grease (butter, shortning, lard, etc) and mix as little as possible.

Sorry, it was TxTravelPro who said she makes great gravy. So, TTP, how about the recipe?

No Southern roots here, but I do make very good biscuits---light, flaky and delicious (so says my family). Call them "Northwest" style: I use only butter for the shortening, thick cultured buttermilk for the liquid, and Washington-grown soft white wheat flour by Stonebuhr for the flour (this is lower in gluten than regular all-purpose flour). Mix very lightly to keep them tender.

When I want to get fancy and non-tradition, I add a generous pinch of herbed seasalt from Italy.

I don't use a recipe.
I usually start in a dirty pan... the one I have made bacon in.
Using equal parts butter and flour in a sauce pan to make a light roux over medium heat.
Add milk slowly, whisking until thick.
Good quality Salt and Pepper to taste. I prefer white pepper for flavor and a little black pepper for looks.
I almost always use Knorr Chicken Bouillon to kick up the flavor a little. I crumble it in so it completely dissolves. You can also use stock paste. No one knows why it tastes so good, but everyone just goes on and on about it.
If I am cooking breakfast for a crowd, I make A LOT because they will put it on everything after they try it.

I went to a great restaurant in Roanoke TX that only served chicken fried steak (and fried chicken I think), corn, mashed potatoes, biscuits and gravy. So that was the 1st time to try biscuits and gravy, they were really nice.

Babe's?
Pretty darn good!

birdie/gotravel...great! i can get gold metal flour easily...thanks for the tips!

Flanneruk....thank you for a good laugh!!

I love biscuits and gravy and for its worth we have alot of it in the Northwest. After reading this thread I started daydreaming of taking my 1948 Plymouth sedan on a biscuits and gravy trip across the US. Keep naming the places that have your favorite!

OK, for cheaters that don't want to use any bacon grease and make a roux with the flour there is a mix that you add water to and it is actually a very good gravy mix for biscuits, etc. While I won't reveal the identity of my southern mother, she claims it's very close to homemade. It is very good as I've tried it myself.

William's brand. We found it at Sam's Club.

In a pinch I will use Pioneer Cream Gravy mix... it's pretty darn good.
Being a typical Texan, I still fry a little minced bacon, add a little minced fresh jalapeno and then prepare it according to package directions.

There is absolutely nothing better than a warm, light, flaky homemade biscuit with a couple of paper-thin slices of Smithfield ham nestled inside. A Southern holiday tradition that is dear to my heart, and one that I've passed along to DS who has already submitted his request for Christmas breakfast. Unfortunately, it's difficult to get Smithfield ham in California, but we'll "make do." Wonderful with a good cup of coffee, a glass of eggnog, or a flute of champagne.

You're making me drool Betsy!