|I like mine one side gravy, the other my homemade plum jam!|
Buttermilk Biscuits and Sausage Gravy serves 4 in not gigantic portions 2 if you are feeling piggy about it
1 and 1/2 cups all-purpose flour
1/2 cup cake flour - this is what really made them stand out - tender!
1/2 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon sugar
1/2 stick butter (cold)
1/4 cup shortening
3/4 cup buttermilk
2 tablespoons melted butter
For the biscuits - mix the dry ingredients together in a bowl - I did this the night before so they would be ready to go this morning - then cut in with a pastry cutter the butter and shortening - If you don't want to use shortening use all butter or try some good quality lard. When crumbled together add the buttermilk and stir to form a shaggy dough. Turn out onto floured work area and turn a couple times to get it to come together then pat into a 1 inch thick circle - cut into 3 inch rounds (or whatever shape you like - I briefly considered hearts but didn't - putting the dough back together to form other circles as you go. Place on a large baking sheet lined with parchment paper and brush the tops with melted butter - you should have 6. Bake in a 400 degree oven for about 16 min or until golden brown. Meanwhile make the gravy.
1/2 pound pork breakfast sausage (I had some wonderful little sage links from Deb at Owen Family Farm - they were so lovely and lean I actually had to add some oil to the pan to make gravy!)
2 tablespoons flour
1/2 cup evaporated milk
1 cup chicken broth
1/4 cup cream
lots of pepper and a bit of cayenne
|Top of the Healdsburg Ridge|
|Spring has sprung up here!|
Love you my sweet husband!
Post Note: Tonight there is some kale salad! HA