Biscuits and Gravy

Baking Powder Biscuits

1 ½ cup all purpose flour

2 teaspoons baking powder

½ teaspoon salt

¼ cup shortening

½ cup plus 1 tablespoon milk

Preheat oven to 425. 

 Combine all dry ingredients.  Cut shortening into dry ingredients until the shortening has been cut into pieces the size of small grains of rice.  Add the milk all in one portion.  Stir for approximately 10 strokes.  Take out enough dough for one “drop” biscuit. 

Turn remaining dough out onto a lightly floured countertop.  Dip fingertips into small amount of flour; pat out dough to 1-inch thickness; fold half of the dough onto the other half.  Again pat dough 1-inch thick; repeat manipulation process until the dough has been patted out and folded at least 5 or 6 times.  After the last folding of the dough, roll the dough ¾ inch thick with a lightly floured rolling pin.  Dip biscuit cutter into flour before cutting each biscuit.  Use even pressure in cutting down on the dough to get more evenly shaped biscuits.  Place the cut biscuits on an ungreased baking sheet.  Have sides of biscuits touching if soft biscuits are desired.  Set biscuits apart for crisp crust biscuits. 

Knead the scraps of dough together until the dough becomes very elastic.  Form into 1-2 more “re-rolled” biscuits shapes.   Place on ungreased baking sheet.  Place in oven.  Bake for approximately 15 minutes.

Sausage Gravy

½ pound sausage

2 Tbsp. flour

1 cup milk

Crumble and cook sausage in large skillet over medium heat until browned.  Stir in flour.  Gradually stir in milk.  Cook gravy until thickened.  (Serve right away as gravy gets much thicker as it cools.)