Biscuits and Gravy

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Yield
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Yield
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Untitled
Yield
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Yield
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Ingredients
Biscuits
  • 3/4cups all-purpose flour
  • 1/4tablespoon sugar
  • 1/4tablespoon baking powder
  • 1/4teaspoon baking soda
  • 1teaspoon salt
  • 2tablespoons unsalted buttercut into 1/2-inch pieces and chilled.
  • 1tablespoons vegetable shorteningcut into 1/2-inch pieces and chilled
  • 1/2 cup buttermilk
Sausage Gravy
  • 1tablespoon all-purpose flour
  • 1/4teaspoon ground sage
  • 1/4teaspoon pepperfresh ground
  • 2ounces bulk pork sausage
  • 8fluid ounces whole milk
  • t.t. salt
Yield:
Instructions
  1. For the biscuits: Adjust oven rack to middle position and heat oven to 450 degrees. Line baking sheet with parchment paper.
  2. In a small mixing bowl add the flour, sugar, salt, baking powder and baking soda. whisk to combine dry ingredients.
  3. Using your fingers or a fork, start cutting the cold butter and shortening into the flour until you achieve pea size pieces of butter and it resembles coarse meal.
  4. Stir in the buttermilk until just combined. If the dough is to wet add a little flour. If it is too dry add some more buttermilk. (1 tablespoon at a time.)
  5. On lightly floured surface, knead dough until smooth, 8 to 10 kneads. Pat dough into a circle, about 3/4 inch thick. Using 3-inch biscuit cutter dipped in flour, cut out rounds of dough and arrange on prepared baking sheet. Gather remaining dough, pat into 3/4-inch-thick circle, and cut out remaining biscuits.
  6. Bake until biscuits begin to rise, about 5 minutes, then rotate pan and reduce oven temperature to 400 degrees. Bake until golden brown, 12 to 15 minutes, then transfer to wire rack and let cool.
Sausage Gravy
  1. Combine flour, sage, and pepper in small bowl.
  2. Cook sausage in large nonstick skillet over medium heat, breaking up meat with wooden spoon, until no longer pink, about 8 minutes.
  3. Sprinkle flour mixture over sausage and cook, stirring constantly, until flour has been absorbed, about 1 minute.
  4. Slowly stir in milk and simmer until sauce has thickened, about 5 minutes. Season with salt.
  5. Serve over split biscuits. (Biscuits can be stored in zipper-lock bag for 2 days.)