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Old 12-15-2008, 07:07 PM   #31
Honey Badger
Join Date: Dec 2008
Posts: 2,254
Nothings better on cold winter's day then home made Pork Sausage Gravy and Biscuits.
It took me a long time to achieve soft pillowed biscuits.The true trick to making them fluffy,keeping the texture soft,and melt in your mouth good.Is NOT to over work the dough.That was my biggest mistake.

Have your butter milk at room temperature.I use the powdered kind,Can't think of the name off hand.It's located in the baking isle,small cardboard container/red lid/ chefs pic on the front.Or fresh butter milk can be used.

This recipe yields between 9 to 12 biscuits.Depending on your cutter.I personally use my Lord Of The Rings glass.. (Burger king special) That makes 12 large biscuits..I also use these when I make Chicken and Dumplings,just add dried parsley in with the dry ingredients.

Here ya go.. enjoy! :)


3 cups All purpose flour sifted
1 tablespoon Double acting baking powder
1 teaspoon Double acting baking powder
1 teaspoon Table salt
1 cup Crisco vegetable shortening
1 1/3 cups Butter Milk
8x8 in baking pan greased on all sides


Preheat the oven to 400 degrees..

Sift together the flour,salt 1 tablespoon plus the 1 teaspoon of double acting baking powder.
Add the sifted ingredients in a large bowl,to the crisco.
Using a pastry cutter,work the flour into the crisco,just until it crumbles and feels soft.
With the dough hook attachment,work the flour mix for 2 minutes on low.
Slowly add the buttermilk,On low until it's completely blended in with the flour,and the sides of the mixing bowl are cleaned.
Dough will feel a little wet and sticky.
On a lightly floured cutting board,work the dough,just slightly,Enough for it to be rolled out,Don't over work the dough.

Roll out to 3/4 in " cut with a biscuit cutter or large glass that's been dipped in flour.
Do not twist the dough as you cut.
Place the biscuits in the greased pan sides touching. Brush the tops with buttermilk,if you want.It's not the law.
Let it rest for 10 minutes,then place them in the oven and cook for 20 minutes.Until the tops are a nice golden brown.

Sausage Gravy


1 pound Breakfast Pork Sausage cooked and crumbled
1/4 cup All purpose Flour
2 teaspoons Black Pepper freshly Ground
2 teaspoons Table Salt
2 cups Whole Milk

In a large skillet.Cook and crumble the pork sausage.
Add the flour,mix thoroughly.Slowly add the milk,salt and pepper,to taste.
Bring it to a boil.Stir until thickened.
Serve over warm biscuits.



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Chef Munky is offline   Reply With Quote

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