Directions: |
Directions: Preheat oven to 450 degrees F (230 degrees C).
In a large mixing bowl sift together flour, baking powder and salt. Cut in shortening with fork or pastry blender until mixture resembles coarse crumbs.
Pour milk into flour mixture while stirring with a fork. Mix in milk until dough is soft, moist and pulls away from the side of the bowl.
Turn dough out onto a lightly floured surface and toss with flour until no longer sticky. Roll dough out into a 1/2 inch thick sheet and cut with a floured biscuit or cookie cutter. Press together unused dough and repeat rolling and cutting procedure.
Place biscuits on ungreased baking sheets and bake in preheated oven until golden brown, about 10 minutes. |
Ingredients: |
Ingredients: 5 pounds pork sausage
5 onion, finely chopped
5 green bell pepper, finely chopped
1 tablespoon and 2 teaspoons crushed red pepper flakes
1/2 cup and 2 tablespoons garlic, minced
1-1/4 cups unsalted butter
salt and pepper to taste
1-1/4 cups all-purpose flour
1 tablespoon and 2 teaspoons minced fresh sage
1 tablespoon and 2 teaspoons minced fresh thyme
10 cups milk, divided
10 cubes chicken bouillon
1-1/4 cups minced fresh parsley
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Directions: |
Directions:
In a skillet on medium heat cook pork, onion, green pepper, red pepper flakes, and garlic until pork is crumbly. Drain off excess fat, but leave a small amount.
Combine butter, salt, and pepper with the meat mixture and stir until butter melts. Slowly sift flour over the top. Mix gently and allow mixture to cook for 5 minutes. It will burn, so do not let it sit unguarded. Don't forget to scrape the bottom of the pan. Add the sage and thyme.
Slowly stir in milk, about a half a cup at a time, and incorporate it well. When the mixture thickens, add more milk. Do not let it boil vigorously, or it will burn. Add chicken bullion and let cook for five minutes. Again, if it thickens too much, add more milk. Adjust taste with more salt and pepper if needed.
Just before serving, add the parsley, and about a 1/4 cup more milk; the gravy will thicken quickly as it cools.
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This recipe for Biscuits and Gravy is from