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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 500ºF 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.