Biscuits & Gravy
Source of Recipe
MaryKoon
List of Ingredients
For the biscuits, it's 2 cups of Self Rising Flour with a pinch of salt and about a teaspoon of sugar. To this, cut in a stick of cold butter until it's crumbly. Then add about a cup of milk or butter milk and stir it together. The less you handle it the better. The dough will be fairly sticky so flour your hands good. I turn the dough out on a heavily floured surface and pat it into a rectangle about an inch thick then fold the two ends on top of each other. I do this about two more times, dusting with flour between layers. Then pat it out to the thickness you want and cut your biscuits. A batch will make about 8 regular size biscuits. I usually cook them in a cast iron skillet with melted butter in the bottom. Put them close together so they'll rise good. 425 or 450 degree oven until done, then I butter the top as soon as they come out of the oven.
For the gravy: 1 pound of sausage crumbled and cooked in a heavy pot until done. If there's not much fat, you may need to add a little butter. You need an obvious amount of liquid fat in the bottom of your pan. Once the sausage is cooked, add several tablespoons of flour, until your sausage looks dry, then let it cook the flour on the sausage some. Don't let it brown, just cook out the rawness of the flour. Very slowly add about 2 -3 cups of milk adding small amounts at time and stirring well. The gravy will thicken as it cooks. You can keep adding milk until you get the consistency you want. It will thicken as it cools and as it sits. I add salt, pepper, red pepper flakes, and a little pinch of sage. Just keep stirring and don't cook it too hot.
Recipe
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