All Manner of Pressing Issues

I am not sure our rain shower could be classified as a “thunder storm” because I haven’t technically heard any thunder. However, the sky is dark, it’s raining, and the temperature is about 10 degrees cooler than it was when I left work (and if that isn’t good news I don’t know what is!!), so I guess I’ll just call it what I feel like calling it.

Okay. Now on to the actual purpose of this post: Biscuits and Gravy. I can’t think of a better way to spend a stormy evening at home (by the way—just heard thunder) than having breakfast for supper!This is my grandmother’s biscuit recipe, so y’all should feel special.

These are the ingredients you’ll need for the bicuits. Make sure you have GOLD MEDAL SELF-RISING FLOUR. All purpose flour just won’t cut it this time. You’ll need 3/4 c. buttermilk, 1/4 c. water, 1 Tbsp. baking powder, 1/2 c. Crisco (melted), and about 2 c. sifted flour. Preheat your oven to 500 degrees. I was so excited the first time I made these! It was the hottest my oven had ever been!

While you’re making the biscuits, you’ll want to go ahead and start frying the sausage to make the gravy.Cut the sausage into slices and flatten slightly into patties. Cook over low-med. head until brown (very brown–no pink showing in the middle).

And now…. on to the biscuits!

Mix together 3.4 c. buttermilk, 1.4 c. water, and 1 tbsp. baking powder until Baking Powder is dissolved.

Add 1/2 c. melted Crisco.

Add about 2 c. sifted Self-Rising flour.

After you do this, you’ll want to either get out a pastry mat or lay out some wax paper. Either way, make sure you dust the surface with the self-rising flour, so your dough doesn’t stick. If your dough is too sticky at this point, add a tablespoon of self-rising flour to it until it’s no longer sticky (but don’t get it too dry). Knead the dough before moving on to the next step.

Roll or pat the dough out to about 1/2 inch thickness. I don’t have a rolling pin, so I use a glass. It works just fine.Make sure you lightly flour the surface of whatever you use though so your dough doesn’t stick to it.

Now you’re ready to cut the biscuits. You’ll need a cookie sheet to put them on after you’ve cut them out. To cut the biscuits you can use a bisciut cutter, cookie cutters for fun shapes, or you can use a cup like I did! Make sure you lightly flour whatever you use to cut the biscuits. When cutting the biscuits, start at the edge so you don’t waste dough.

When you get to this point, ball this dough up, knead it slightly, and roll it out again. Then you can cut more biscuits out of it.

Now you’re ready to put the biscuits in the oven (500 degrees 10 minutes).

Ta da!

While the biscuits are baking, you’ll need to work on the gravy….

To make gravy you’ll need milk, Gold Medal All-Purpose flour, sausage, salt, and pepper.

Your sausage should look something like this. I let mine get a little too brown, but at least it’s done!

Put the sausage on papertowels while you finish the gravy Do not—whatever you do!—drain the grease from the sausage skillet. For 2 people you’ll need at least 2-3 tablespoons of grease. If the amount of sausage you cooked doesn’t make that much grease, you’ll need to get that coffee can of grease out of your refrigerator to make up the difference. You can add in bacon grease. It’ll be our little secret.

Over low-med. heat add about 2 Tbsp. All-Purpose flour.

Whisk immediately. If you add in too much flour, add a little more grease to balance it out so the mixture isn’t too dry.

If you feel like it, you can crumble up some sausage to throw in!

Now you’re ready to add the milk. I started with about 1 1/2 cups.

It wasn’t enough. See how dry it got? So, I added more milk–just a little at a time though.

Add more milk until you’re satisfied with the consistency. If it gets too liquidy, I think it would be okay to throw just a pinch of flour in, but don’t over do it. ADD SALT/PEPPER. If you don’t add salt to your gravy it Will. Not. Taste. Good. Guaranteed.

And now …. the moment we’ve all been waiting for!!! De-lish!

Let me know if you try this recipe!

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