I found a better version
Sorry John for my goof p the first time around.
Hope this one is better.
Smile
Sugar
Biscuits with Sausage Gravy
Makes 4 to 6 servings
At diners, roadside restaurants, and family restaurants
throughout the South, "biscuits 'n' gravy" refers either to fried sausage
patties between split biscuits covered with a thickened pan brown gravy or
to fried country ham and split biscuits with red-eye gravy. Both are
quintessential breakfast dishes that uphold the Southern tradition of
starting the day with "serious food." No matter where I travel, I never fail
to search for places that serve one or the other--with, of course, some
style of eggs. Unless you can find decent
bulk sausage, I strongly suggest you grind your own
, and unless you want tasteless, revolting, milky white gravy, I can't
emphasize enough the importance of frying the sausage and making the gravy
in a cast-iron skillet (never a nonstick one) so that as much browned
sausage debris as possible can be scraped from the bottom. And do consider
doubling the biscuit recipe so there'll be plenty of extra ones to spread
with fruit preserves.
The Biscuits
1 1 / 2 cups all-purpose
flour
2 teaspoons baking powder
1 / 2 teaspoon salt
3 tablespoons chilled vegetable shortening
3 / 4 cup milk
1 pound bulk sausage
The Gravy
4 tablespoons ( 1 / 2
stick) butter
1 / 4 cup all-purpose flour
2 1 / 2 cups milk
Salt and freshly ground black pepper to taste Preheat the oven to 475°F.
To make the biscuits, whisk together the flour, baking powder, and salt in a
large mixing bowl. Add the shortening and cut it in with a pastry cutter or
rub with your fingertips till the mixture is mealy. Gradually add the milk
and stir just till the dough holds together and is still sticky. Transfer to
a lightly floured work surface, knead about 8 times, and form the dough with
your hands into 8 smooth rounds about 1 inch thick. Arrange the rounds on a
baking sheet about 1 inch apart, bake in the upper third of the oven till
golden brown, about 15 minutes, and keep warm.
With your hands, form the sausage meat into 8 patties, fry the patties on
both sides in a large skillet over moderate heat till nicely browned and
cooked through, about 5 minutes, drain on paper towels, and keep warm on a
plate. Set the skillet with the fat aside.
To make the gravy, pour off about half the fat from the skillet, add the
butter to the skillet, and stir over moderate heat till the fats are
incorporated, scraping the browned bits off the bottom. Gradually add the
flour, stir till it has absorbed the fats, and cook, stirring constantly,
till the flour turns golden brown, about 2 minutes.
Gradually add the milk, stirring constantly, till the gravy is thickened,
smooth, and slightly browned. Season with salt and pepper and stir well.
To serve, split 4 to 6 of the biscuits in half and place the bottoms on warm
serving plates. Top each bottom with a sausage patty, arrange the biscuit
tops at an angle, spoon hot gravy over the tops, and serve immediately.
"A day without a friend is like a pot without a drop of honey."
-Winnie the Pooh
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Hugs, Sugar
