Post by chief_cook2 on Aug 17, 2005 16:17:03 GMT -6
Biscuits and Sausage Gravy
3 cups self-rising soft wheat flour
1/4 teaspoon baking soda
1 teaspoon granulated sugar
1/2 cup butter-flavored shortening
1 1/4 cups buttermilk
Butter or margarine, melted
Sausage Gravy
Combine first 3 ingredients in a large bowl; cut in shortening with a
pastry blender until mixture is crumbly. Add buttermilk, stirring just
until dry ingredients are moistened. Turn dough out onto a lightly
floured surface, and knead lightly 4 or 5 times. Roll dough to 3/4-inch
thickness; cut with a 2 1/2-inch biscuit cutter. Place on a lightly
greased baking sheet. Bake at 425 degrees F for 12 mins or until golden.
Brush tops with butter. Split biscuits open; serve with Sausage Gravy.
Yields 12 to 14 servings.
Sausage Gravy
1/2 pound ground pork sausage
1/4 cup butter or margarine
1/3 cup all-purpose flour
3 1/4 cups milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon Italian seasoning
Brown sausage in a skillet, stirring until it crumbles. Drain, reserving
1 tablespoon drippings in skillet. Set sausage aside.
Add butter to drippings; heat over low heat until butter melts. Add
flour, stirring constantly. Gradually add milk; cook over medium heat,
stirring constantly, until thickened and bubbly. Stir in seasonings and
sausage. Cook until thoroughly heated, stirring constantly. Yields 3 3/4
cups.
3 cups self-rising soft wheat flour
1/4 teaspoon baking soda
1 teaspoon granulated sugar
1/2 cup butter-flavored shortening
1 1/4 cups buttermilk
Butter or margarine, melted
Sausage Gravy
Combine first 3 ingredients in a large bowl; cut in shortening with a
pastry blender until mixture is crumbly. Add buttermilk, stirring just
until dry ingredients are moistened. Turn dough out onto a lightly
floured surface, and knead lightly 4 or 5 times. Roll dough to 3/4-inch
thickness; cut with a 2 1/2-inch biscuit cutter. Place on a lightly
greased baking sheet. Bake at 425 degrees F for 12 mins or until golden.
Brush tops with butter. Split biscuits open; serve with Sausage Gravy.
Yields 12 to 14 servings.
Sausage Gravy
1/2 pound ground pork sausage
1/4 cup butter or margarine
1/3 cup all-purpose flour
3 1/4 cups milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon Italian seasoning
Brown sausage in a skillet, stirring until it crumbles. Drain, reserving
1 tablespoon drippings in skillet. Set sausage aside.
Add butter to drippings; heat over low heat until butter melts. Add
flour, stirring constantly. Gradually add milk; cook over medium heat,
stirring constantly, until thickened and bubbly. Stir in seasonings and
sausage. Cook until thoroughly heated, stirring constantly. Yields 3 3/4
cups.