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Biscuits and Sausage Gravy
Nb persons: 12
Yield:
Preparation time:
Total time:
Source: Southern Living Christmas cookbook 2005
| 3 c. | self-rising soft wheat flour |
| 1/4 tsp. | baking soda |
| 1 tsp. | sugar |
| 1/2 c. | butter-flavored shortening |
| 1 1/4 c. | buttermilk |
| butter, melted | |
| Sausage Gravy: | |
| 1/2 lb. | ground pork sausage |
| 1/4 c. | butter |
| 1/3 c. | all-purpose flour |
| 3 1/4 c. | 1% low-fat or whole milk |
| 1/2 tsp. | salt |
| 1/2 tsp. | pepper |
| 1/8 tsp. | dried Italian seasoning |
Stir together 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 out onto a floured surface; knead 4or 5 times. Roll dough to 1/4" thickness; cut with a 2 1/2" round cutter. Place on a lightly greased baking sheet. Bake at 425 degrees for 12 minutes or until golden. Brush tops with melted butter. Split biscuits open; serve with Sausage Gravy.
For Sausage Gravy: Brown sausage in a skillet, stirring until it crumbles. Drain, reserving 1 Tb. drippings in skillet. Set sausage aside. Add butter to drippings; beat over low heat until butter melts. Add flour, stirring until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk; cook over medium heat, whisking constantly until thickened and bubbly. Stir in seasonings and sausage. Cook, whisking constantly until thoroughly heated. Yild: 3 3/4 cups.
Biscuits can be prepared one day in advanced. Store in ziploc bag at room temperature. Sausage Gravy can be prepared a day before and chilled.
Good with Garlic-Cheese Grits
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