Biscuits and Sausage Gravy

  • Biscuits and Sausage Gravy

    Biscuits Recipe:
    2 cups flour
    1/4 cup All-Vegetable Shortening, butter or lard
    1 cup buttermilk, or you can use whole milk

    • 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 8 to 10 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 the biscuits on baking sheet so that they barely touch. Gather up the scrap dough, press it into a circle, working it as little as possible and continue cutting until all dough has been used.
    • Bake 8 to 10 minutes or until golden brown.[/list]

    Gravy Recipe
    1 pound fresh sausage
    3 tablespoons butter, or bacon drippings
    1/4 cup all-purpose flour
    3 cups milk
    1/2 teaspoon salt
    1/4 teaspoon ground black pepper

    • In a large heavy skillet, brown the sausage breaking it up with a spatula over medium high heat. Do not drain.
    • Add the butter, flour, salt and pepper.
    • Cook stirring constantly until flour begins to brown.
    • Slowly add milk while continuing to stir.
    • Bring to a boil, reduce heat to a simmer and cook for one minute stirring occasionally. As the gravy cools it will thicken so if you want thinner gravy, add a little more milk
    • Cut the biscuits in half and pour the gravy over the biscuits.