2 cups spooned and leveled SELF-RISING flour
2 tablespoons granulated sugar
3/4 teaspoon table salt
1/4 cup very cold shortening
2 tablespoons very cold unsalted butter
2/3 cup heavy cream
1/2 cup buttermilk
1 cup plain ALL-PURPOSE flour, for shaping Melted butter, for brushing
Southern Sausage Gravy
1 pound bulk pork sausage
1/4 cup all-purpose flour
2 cups milk (2% or whole)
Kosher salt and black pepper to taste
Worcestershire Sauce to taste
Preheat the oven to 425 degrees. Grease a cast iron biscuit pan (or use a cake pan according to Corriher’s original recipe).
In a large mixing bowl, sift together the SELF RISING flour, sugar, and salt. Using the large holes on a box grater, grate the shortening and butter into the dry ingredients. Toss gently to evenly distribute the fats. Stir in heavy cream and buttermilk until the mixture becomes a very thick, wet batter (cottage-cheese texture, according to Shirley.)
Spread the ALL-PURPOSE flour into a shallow pan. Roughly divide the batter into 6 dough balls. Turn each ball around in the flour, dust off excess, and pat into the biscuit slots (there will be one empty one).
Bake the biscuits until they are light golden brown, about 17 – 20 minutes. Generously brush the hot biscuits with melted butter. Allow to cool in the pan for a few minutes, then remove with a small offset spatula or knife. Get ‘em while you can!
Heat a large skillet over medium. Add the sausage and break into chunks with a spatula. Cook until the meat is crumbled and browned all the way through. Add the flour and cook until dissolved, about 1 minute. Stir in the milk. Cook, whisking frequently, until the gravy is very thick and bubbly (you can add more milk later if you need to thin). Season generously with salt and lots of freshly ground black pepper. Add a little Worcestershire Sauce to taste. Serve with hot biscuits.