Recipe For Cooking Biscuits And Sausage Gravy

Toaster Oven Biscuits :: Savory Biscuits

Biscuits and Sausage Gravy

3 C. self-rising soft wheat flour
1/4 tea. baking soda
1 tea. sugar
1/2 C. butter-flavored vegetable shortening
1 1/4 C. buttermilk
Butter or margarine, melted
Sausage Gravy

Combine first 3 ingredients in a lrg. bowl; cut in vegetable shortening with a pastry blender until mixture is crumbly. Add buttermilk, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead lightly 4 or 5 times.

Roll dough to 3/4-in. thickness; cut with a 2 1/2-in. biscuit cutter. Place on a lightly prepared cookie sheet. Bake at 425 degrees F for 12 min. or until golden. Brush tops with butter. Split biscuits open; serve with Sausage Gravy.

Makes approximately 12 to 14 servings.

Sausage Gravy
1/2 lb. ground pork sausage
1/4 C. butter or margarine
1/3 C. flour
3 1/4 C. milk
1/2 tea. salt
1/2 tea. pepper
1/8 tea. Italian seasoning

Brown sausage in a skillet, stirring until it crumbles. Drain, reserving 1 Tbsp. drippings in skillet. Set sausage aside.

Add butter to drippings; heat over low heat until butter melts. Add flour, stirring constantly. Gradually add milk; cook over med. heat, stirring constantly, until thickened and bubbly. Stir in seasonings and sausage. Cook until thoroughly heated, stirring constantly.

Makes approximately 3 3/4 C.