Biscuits and Gravy to die for

By McCarleyRHLAC

Ingredients

• For the gravy:
• 1 pound country sausage
• 1 cup finely chopped mushrooms
• 3 tablespoons flour
• 1 cups whole milk, hot
• 1 teaspoon chopped, fresh thyme
• Salt and freshly ground black pepper, to taste
• Tabasco sauce, to taste
• For the biscuits:
• 4 cups self-rising flour
• 3 tablespoons sugar
• teaspoon baking soda
• teaspoon ground sage
• 6 tablespoons cold shortening
• 4 tablespoons cold butter
• 2 cups buttermilk
• 1 cup heavy cream
• 1 cups cake flour

Details

Servings 14
Adapted from tbs.com

Preparation

Step 1

Gravy:

1. Brown the sausage in a large, heavy skillet over medium heat. Transfer sausage to a plate and set aside.

2. Discard all but 3 tablespoons of drippings from the pan; add the chopped mushrooms and onion and cook until lightly browned, about 3 minutes.

3. Add the flour and cook, stirring constantly until the flour begins to color, about 3 minutes.

4. Add the hot whole milk and continue cooking until thickened.

5. Add the cooked sausage and fresh thyme and season to taste with salt, pepper and Tabasco sauce.

Biscuits:

1. Preheat oven to 475 F. degrees. Sift together the self-rising flour, sugar, baking soda, and ground sage into a large mixing bowl.

2. Cut the shortening and butter into small pieces and work into the flour mixture until the lumps are no larger than a small pea.

3. Add the cream and buttermilk and stir together only until the mixture becomes cohesive. It will be too sticky to handle. Allow the mixture to stand about 5 minutes.

4. Dump the cake flour onto a clean work surface in a pile. Dust hands with flour and pinch off biscuit-sized lumps of dough.

5. Quickly roll through the cake flour and roll lightly between your hands to form a ball and transfer to a well-buttered muffin tin or crowd together into a buttered cake pan or pie plate.

6. Brush with cream or melted butter and bake about 20 minutes or until proud, puffy and golden.