Thursday, Oct 27, 2016
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Biscuits and Sausage Gravy

For the Biscuits:

2 cups all-purpose flour

4 teaspoons baking powder

teaspoon salt

teaspoon cream of tartar

2 teaspoons sugar

cup shortening

2/3 cup milk

For the Sausage Gravy:

pound breakfast sausage of choice

cup all-purpose flour

3 cups milk

Salt and pepper

Preheat oven to 425 degrees. To make biscuits, sift together flour, baking powder, salt, and cream of tartar into a medium bowl. Stir in the sugar with a spoon. Using a pastry cutter, blend in the shortening until the mixture is crumbly. Mix in the milk with a fork until the dough is soft but not sticky.

Place dough on a floured board and knead for a minute or so. Roll out to a thickness of 1 inches and cut into biscuits with a 2-inch round cutter. Arrange biscuits 2 inches apart on a baking sheet. Bake biscuits 18 to 20 minutes until lightly browned on top. Take the baking sheet out of the oven and set the biscuits aside.

To make sausage gravy, cook sausage in large skillet over medium-high heat until browned, about 8 minutes. Sprinkle the flour over the meat and stir with a spoon until blended. Stir in the milk. Bring the mixture to a boil, stirring until thickened. Reduce heat and simmer 5 minutes. Season to taste with salt and pepper.

Cut the biscuits in half horizontally and place them cut side up on plates. Spoon the sausage gravy over the biscuits and serve immediately.

Yield: 4 servings

Source: The Good Home Cookbook

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