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Skillet & Meat: Southern Biscuits & Sausage Gravy

Source of Recipe

internet


List of Ingredients

BISCUITS:
1 cup + 2 tbl. flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 tablespoons butter
3/4 cup shortening (for frying pan)
1 tablespoon shortening (for frying pan)

GRAVY:
1 pound pork breakfast sausage
3 tablespoons flour
milk or half and half


Recipe

BISCUITS: Mix the dry ingredients together in a mixing bowl. Blend in the Crisco until the mixture is coarse and grainy. Then, using a fork, stir in the buttermilk. Do not overmix. Put out on a floured board or marble pastry board and knead just a few times. Pat out the dough to about 1/2 inch thick. Cut with a biscuit cutter or glass. (Flour the cutter.) Do not handle the dough too much or it will get tough. Use a heavy black iron frying pan. Place the 1 tablespoon of Crisco in the frying pan and put the frying pan in the oven for about 7 minutes. Remove the pan from the oven and place the biscuits in the pan. Turn each once in the oil and bake the biscuits at 500�F for 10 minutes, or until light brown.

GRAVY: While the biscuits are baking, cook some pork breakfast sausage in a skillet. Do not drain off the fat. When the sausage is cooked, remove it and set it aside. Put a couple of tablespoons of flour in the sausage fat and stir to make a roux. (If you have some spare bacon grease, add it for extra flavor.) Allow the flour to cook for a minute or two, then add milk (preferably a high fat version) while stirring constantly. Cook and stir on low heat until the mixture is thickened. To assemble, split a biscuit, put a patty of sausage on each half, then pour on the gravy.