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May 30, 2006

Buttermilk Biscuits with Sausage Gravy

Buttermilk Biscuits with Sausage Gravy

2-1/4 cups all purpose flour
1 tsp. sugar
2 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
3 Tbs. unsalted butter, chilled
1/3 cup vegetable shortening, chilled
3/4 cup buttermilk
1 lb. pork sausage
2 cups skim milk
1/8 tsp. hot pepper sauce, or to taste

Preheat oven to 450°F.

Combine 2 cups flour and next 4 ingredients in a food processor or mixing bowl. Cut in butter and shortening until mixture resembles coarse meal. Add buttermilk. Stir lightly until ingredients are moistened. Form dough into a ball. Transfer to a lightly floured work surface. Knead 6 times and roll to 1/2 inch thickness. Cut into 2 inch disks.

Arrange on a lightly oiled baking sheet so that biscuits are not touching.

Bake 16 minutes or until biscuits have risen and are golden.

Meanwhile, prepare sausage gravy by cooking sausage 12-15 minutes in a heavy nonstick skillet over medium high heat until cooked through, stirring frequently to break up meat. Using a slotted spoon, transfer meat to a bowl and set aside. Discard all but 3 Tbs. pan drippings. Return skillet to medium heat. Sprinkle 3 Tbs. flour into drippings and whisk 2-3 minutes until lightly browned. Whisk in milk and hot pepper sauce. Increase heat to medium high and stir constantly 2-3 minutes, or until it begins to thicken. Return sausage to gravy and simmer 1-2 minutes until heated throughout. Season with salt and pepper to taste and serve over biscuits.

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Posted by Willie Crawford at May 30, 2006 10:22 PM

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