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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)
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
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
Best if served with Southern Style Gravy:
¼ lb. Hot Pork Sausage
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
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