Buttermilk Biscuits With Tomato Gravy

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

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.