Buttermilk biscuits and sausage gravy


+ Dry ingredients:
2 cups multipurpose flour
1 tbsp baking powder
1 teaspoon 1⁄2 soda
1 teaspoon 3⁄4 salt
+ Wet ingredients:
1⁄2 c Shorten vegetables or butter
° 3⁄4 -1 ° C cold milk
Melted butter or heavy cream to brush the top
+ For sauce:
1 pound hot country sausage
° 1⁄2 cup flour
1 teaspoon plain or seasoned salt [more or less to taste]
1 teaspoon ground black pepper [more or less to taste]
4 1⁄2 to 5 cups of milk


To make cookies: preheat the oven to 450 ° F and line the baking tray with parchment paper. Sift dry ingredients into a mix bowl.
Heel the mansion or butter, then cut into dry ingredients. You can do this manually using a pastry mixer or with a food processor, pulse until it crumbles and looks like peas. Stir in the cold milk until the dough is well hydrated. Sometimes I use 3⁄4 cup and sometimes up to 1 cup of yogurt. The dough should not be too damp, but slightly sticky, wrap it on a floured surface roughly 3⁄4 inches thick and cut into rounds. Get rid of excess flour.
Grease the shirts with melted butter or heavy cream and bake at 450 ° F for 13-15 minutes, until lightly browned and puffy. Return: 8 [3] Cookies or 10 [2] inch cookies
To prepare the sauce: place the sausages in a heavy bottom saucepan or cast iron frying pan. Cook over medium-high heat so that the pink does not stay. Break sausages with a spoon while cooking.
Cook until brown.
Drain all juices except 3 tablespoons of the pan. Sprinkle multipurpose flour on sausages. Stir until the sausages are covered and continue to cook until slightly browned. Season with salt and black pepper.
Over medium to high heat, start adding milk while stirring constantly. Add 4 cups, adding more as needed to slim to the desired texture once you add all the milk, let it boil. Reduce the heat and cook for 5 minutes, stirring occasionally.
Serve immediately over warm biscuits sprinkled with black pepper.

Enjoy yourself!