Scaled for 4 servings
4 oz. unseasoned pork sausage
4 cups whole milk
1/4 cup butter
3 oz. flour
3/4 tsp. black papper
3/4 tsp. salt
1 Tbls. parsley flakes
3 Tbls. chopped onion, sauted
1/4 tsp. chopped garlic
1/4 tsp. Tabasco® sauce
1/4 tsp. Lawrey's Seasoned Salt®
1/4 tsp. sage
In a large skillet, brown off sausage, onions, garlic, parsley flakes, sage, salt, pepper, Tabasco® and seasoned salt. Set aside.
In another skillet, melt the butter and slowly add the flour until a thick roux is formed. Be careful not
Heat the milk and slowly add to the roux, mixing continuously until a thick gravy is formed.
Add sausage and spice mixture and blend well. Add salt and pepper to taste. Serve hot over buttermilk
3 cups all purpose flour
3 teaspoons baking powder
3/4 cups buttermilk
1 teaspoon salt
3/4 teaspoon baking soda
3/4 cup Crisco shortening
Sift the flour to make sure there are no lumps. Add in the baking powder, salt, and baking soda. Add
the Crisco slowly, working it into the dry ingredients. You can use a large spatula or spoon, but I
preferred using my hands.
Next add the buttermilk, working it into the mixture too. After everything is thoroughly mixed, plop it
down on a floured counter top or cutting board.
Turn your oven to 450 to allow it to preheat. While it's heating up knead your dough until it is about
the consistency of clay that kids play with in grade school. You can make it a little dryer if need be by
sprinkling more flour on your counter or cutting board. As you knead your dough it will pick up more
of the flour.
After you have it the right consistency you can shape your biscuits by hand or using a cookie cutter. I
preferred pinching off a chunk, rolling it into a ball, and then patting it a little flat. It takes a little
practice to get you biscuits all about the same size. If you want them more perfect, you can roll out
your dough using a rolling pin and then cut them with a round cookie cutter. That would look neater
when you have company over.
Anyway, place your biscuits on a cookie sheet that is either lightly greased or lightly sprinkled with
flour. If you use the flour option, be sure not to put too much.
Bake these biscuits for rougly 18 minutes on the middle rack in your oven (depends upon how hot your
oven is and how far this rack is from the top). If the rack is too low you can move the biscuits to the top
rack the last minute of so to get them browned just the way you want. Leave them on the middle rack
and thy should turn out lightly browned.
Pop them out of the over and eat them while still piping hot. That's the only way to get the butter to
melt just right.
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