I am trying my hand at becoming a southern cook. You may have noticed that we recently had a fried chicken recipe, and now its sausage, biscuits, and gravy. I think soon there may be a post featuring sorghum or maybe grits! Do my readers have any favorite recipes or foods that would like featured that display the wonders of southern american cooking?
Anyway, here is my recipe for biscuits and sausage gravy! The trick is to using white lily self rising flour to make the taste fully authentic. I also want to thank my middle school home economics for the biscuit recipe!
RECIPE: Sausage, Biscuits, and Gravy
Makes 2 Servings, or many biscuits
Cast Iron Pan
Oven heated to 450
2 Cups White Lily Flour
1 Tablespoon Baking Powder
1 Teaspoon Salt
1/4 Cup Shortening
3/4 Cup Milk
Handful of all purpose flour
1) Begin with the biscuits, by measuring the white lily flour, baking powder, and salt in a bowl.
2) Using a pastry cutter, cut in shortening until the flour looks like its filled with Crisco clumps that pea sized.
3) Using a fork, mix in milk until a solid dough.
4) Kneed the dough on a lightly floured surface about 30-40 times.
5) Using your hands, flatten out the dough until about 1/3 of an inch thick.
6) You can use a round cookie cutter, or a cup. I tend to cheat and just use one of my snoopy glasses to cut out the biscuits.
7) Lay out biscuits in a greased baking sheet so that they are touching.
8) Bake for 10-12 minutes in a 450 oven until lightly browned.
9) As the biscuits bake, its time to start the sausage and gravy. In a cast iron pan, drop in sausage in patty form.
10) Let the biscuits cook, making sure to keep all the good grease.
11) Remove the patties, add a handful of flour to the grease and make a nice slurry with no clumps!
12) Stir in milk to form a gravy consistency. Season with salt and black pepper and continually stir as it cooks.
13) Serve biscuits open faced with gravy, and sausage on the side.
It may not look like much, but it is a filling breakfast!