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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

  • 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


  1. Biscuits: 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.
  2. 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 minutes or until golden. Brush tops with butter. Split biscuits open; serve with Sausage Gravy.
  3. Sausage Gravy: Brown sausage in a skillet, stirring until it crumbles. Drain, reserving 1 tablespoon drippings in skillet. Set sausage aside.
  4. 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.

Yield: 12 to 14 servings biscuits; 3 3/4 cups gravy


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