S  O  U  T  H  E  R  N     B  I  S  C  U  I  T  S      W  I  T  H   S  A  U  S  A  G  E     G  R  A  V  Y

Baking Powder Biscuits (an old Southern standby) Ingredients (conversion table): ½ cup shortening (or lard if you really want to be authentic and don't mind the cholesterol) 2 cups all-purpose flour 1 tbsp. sugar 3 teaspoons baking powder 1 tsp. salt ¾ cup milk or buttermilk Heat oven to 450 degrees. Cut shortening into flour, sugar, baking powder and salt with pastry blender until mixture resembles fine crumbs. Stir in milk until dough leaves side of bowl (dough will be soft and sticky) Turn dough onto lightly floured surface. Kneed lightly 10 times (important - too much kneading leaves biscuits hard as rocks!). Roll or pat ½ inch thick. Cut into rounds with a floured 2½ inch cutter. (Southern Hint - save a tomato paste can and cut both ends out-use for small biscuits, a tomato sauce or soup can for large biscuits). Place on un-greased cookie sheet about 1 inch apart for crusty sides, touching for soft sides. Bake until golden brown - 10 to 12 minutes. Immediately remove from cookie sheet. For a real Southern flavor, substitute buttermilk for milk. Best if served with Southern Style Gravy: ¼ lb. Hot Pork Sausage Flour Milk Brown hot pork sausage. Remove meat from drippings. Pour enough flour into hot drippings while still in skillet to make a paste. Allow to simmer until mixture becomes smooth in texture and regains some of its liquid properties. Pour milk very slowly into mixture until creamy and smooth. This requires constant stirring to eliminate any lumps. Taste for seasoning. Allow to simmer approximately 20 minutes. Add browned sausage back to mixture while simmering. Serve hot over fresh biscuits! Courtesy of: Robbi McKenzie

                        

Share this page   |   Bookmark this page

The leading immigration law publisher - over 50000 pages of free information!
© Copyright 1995- American Immigration LLC, ILW.COM