Biscuits and Sausage Gravy

By Tamipri

Ingredients

• Sausage Gravy:
• 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
• 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

Details

Servings 12

Preparation

Step 1

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