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MSLK - EP36: SAUSAGE GRAVY AND BISCUITS
Pack your bags, we're going doooown south with these delish biscuits and grav-grav.
3 cups all-purpose flour
3 tablespoons sugar
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon cream of tartar
3/4 cup chilled butter thinly sliced
1 large egg whisked
1 ¼ cups buttermilk
Preheat the oven to 350 degrees F. Lightly butter a baking pan
In a large mixing bowl combine the flour, salt, sugar, baking powder and cream of tartar.
With a fork, cut the butter into the flour mixture until the butter chunks break down slightly. You don't want to work it to a cracker crumb consistency, but leave some larger butter flakes.
In a small bowl combine the egg and buttermilk. Stir into the flour mixture just until combined. The dough will be a little sticky. You should be able to see the butter pieces in the dough.
On a generously floured surface. Flour your hands and knead the dough 10 to 15 times. Add more flour if still tacky.
Roll the dough out to about 1-inch thick. Then cut out with biscuit cutter or empty glass.
Place the biscuits on a baking sheet. Bake for 10 to 15 minutes or until a light golden brown on top and bottom. Brush with melted butter.
1/2 cup sausage, bacon, or other grease. ( butter or oil )
5 tablespoons all-purpose flour
1 1/2 to 2 cups milk warmed
1/2 ground pork breakfast sausage cooked
Salt and black pepper to taste
Heat the grease over medium heat in a large cast iron skillet.
Sift in the flour and let it come to a boil for 2 minutes, stir constantly with a flat spatula.
Slowly stir in 11/2 cups of the milk and bring back to boil. Continue stirring until the mixture is smooth and reaches the desired consistency (approx2 minutes)You can add more milk or water to thin the gravy.
Season with salt and pepper to taste. Serve over biscuits.
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