BUTTERMILK BISCUITS WITH TOMATO GRAVY

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

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.  Meanwhile, for gravy, peel 
and cut tomatoes into a bowl, reserving the juice.  In a 
saucepan, 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.  Serve over hot 
biscuits.  Yield:  about 10 biscuits and 3 cups gravy.