Biscuits and Sausage Gravy

Biscuits and Sausage Gravy is popular all over America. It's a staple dish on diner menus.

Yield: 6 servings, 2 biscuits each

Ingredients

Biscuits

• 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, melted

Sausage Gravy

• 1 pound breakfast sausage (mild or hot)
• 1/3 cup all-purpose flour
• 3 1/4 cups milk
• 1/2 teaspoon salt or seasoned salt
• 2 teaspoons pepper
• 1/8 teaspoon Italian seasoning

Instructions

Bisicuits

1. Combine first 3 ingredients in a large bowl; cut in shortening with a pastry blender until mixture is crumbly.
2. Add buttermilk, stirring just until dry ingredients are moistened.
3. Turn dough out onto a lightly floured surface, and knead lightly 4 or 5 times.
4. Roll dough to 3/4 inch thickness; cut with a 2 1/2 inch biscuit cutter. Place on a lightly greased baking sheet.
5. Bake at 425 degrees F for 12 minutes or until golden.
6. Brush tops with butter.
7. Split biscuits open; serve with Sausage Gravy.

Sausage Gravy

1. Brown sausage in a skillet, stirring until it crumbles.
2. Drain, reserving 1 tablespoon drippings in skillet. Set sausage aside.
3. Add butter to drippings; heat over low heat until butter melts.
4. Add flour, stirring until smooth. Cook for 1 minute, stirring constantly.
5. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.
6. Stir in seasonings and sausage. Cook until thoroughly heated, stirring constantly.

Notes

This recipe is easily doubled.

Attribution

Photo credit: (c) Can Stock Photo / chas53