Biscuits & Gravy
Ok...Here's the recipe that everyone keeps asking me to post. What Country Breakfast is really "Country" without biscuits & gravy?
Here's the recipes that took me years spying, prying, looking over her shoulder to finally get this from my Wife (Jean) who was born and raised in a Kentucky and knows Biscuits & Gravy
2 cups flour
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons butter
2 tablespoons shortening
1 cup buttermilk, chilled
Preheat oven to 450 degrees.
In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs.
Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round.
Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting.
Bake until biscuits are tall and light gold on top, 15 to 20 minutes.
While biscuits are baking get started on the gravy...
Country Sausage Gravy
1 lb. pork sausage (break up)
2 tbls finely chopped onion (optional)
5 tbls flour
3 cups milk
1/2 tsp sage(optional)
3-5 drops of hot sauce to taste
1/4 tsp salt
In a large skillet over medium heat cook the sausage and onion until sausage is no longer pink.
Drain, reserving 2-3 tbls drippings in skillet.
Stir flour into sausage and drippings until blended.
Cook and stir until light golden brown.
Gradually stir in milk and seasonings.
Bring to a boil and cook and stir until desired thickness.