Well, whatever you make, homemade biscuits will go with it!
2 cups self-rising flour
4 tablespoons cornstarch
1/4 cup All-Vegetable Shortening, butter or lard
1 cup buttermilk, or you can use whole milk
flour for kneading
Preheat oven to 500 degrees F.
In a mixing bowl, cut the shortening into the Self-Rising Flour with a pastry blender or fork or your fingertips until it resembles coarse crumbs. Blend in buttermilk with fork just until the dough comes together. The dough will be sticky.
Turn the dough onto a lightly floured surface. Knead gently by folding the dough 6 to 8 times.
Press into a circle that's 1 inch thick.
Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Do not twist the cutter until the dough has been cut all the way through (twisting the cutter will cause the biscuits not to rise straight up.
Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting.
Bake 8 to 10 minutes or until golden brown.