Biscuits:
4 c flour
5 tsp baking powder
1 tsp salt
2/3 c shortening (or so)
1 1/2 c milk
Mix powdered ingredients. Cut in shortening with pastry cutter. Stir in milk. Knead gently until it makes a nice smooth dough, but don't overdo it. Pat into 1/2 inch thick layer on cookie sheet. Cut with sharp knife, minimizing the pulling actions to be sure the edges don't seal (as they do when you twist a biscuit cutter), into squares or rectangles. Separate the biscuits slightly, leaving corners touching if you want. Bake at 475 for 12-15 minutes.
Gravy.
1 lb breakfast sausage
1/4 c flour
1 c milk
1 c water
pepper to taste
Brown sausage, stirring frequently. Drain all but 2-3 tbsp drippings. Stir in flour. Add milk and water. Stir. Heat, stirring occasionally, until thick. Season generously with pepper to taste.
Serve gravy over split biscuits.
4 c flour
5 tsp baking powder
1 tsp salt
2/3 c shortening (or so)
1 1/2 c milk
Mix powdered ingredients. Cut in shortening with pastry cutter. Stir in milk. Knead gently until it makes a nice smooth dough, but don't overdo it. Pat into 1/2 inch thick layer on cookie sheet. Cut with sharp knife, minimizing the pulling actions to be sure the edges don't seal (as they do when you twist a biscuit cutter), into squares or rectangles. Separate the biscuits slightly, leaving corners touching if you want. Bake at 475 for 12-15 minutes.
Gravy.
1 lb breakfast sausage
1/4 c flour
1 c milk
1 c water
pepper to taste
Brown sausage, stirring frequently. Drain all but 2-3 tbsp drippings. Stir in flour. Add milk and water. Stir. Heat, stirring occasionally, until thick. Season generously with pepper to taste.
Serve gravy over split biscuits.
Comments