(sorry i had to steal the recipe creater's pic, mine got gobbled up too fast!)
- 3 cups all purpose flour
- 2 tablespoons sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable shortening
- 1 cup shredded chedder cheese
- 1 cups buttermilk
Preheat the oven to 350 degrees F.
In a medium bowl, combine the flour, sugar, baking powder, baking soda and salt. Cut in the shortening with a fork until it looks like cornmeal. Add the chedder cheese and milk, a little at a time, stirring constantly until well mixed.
Turn the dough out onto a lightly floured surface. Knead lightly two or three times. Roll out the dough with a floured rolling pin to 1/2-inch thickness. Cut with a 2-inch cutter.
Place biscuits on a greased cake pan side by side then place cubed butter on top of biscuits then bake till bottoms are golden brown. (the tops may not look like they are done, so keep checking the bottoms once in a while!)
1 pound fresh sausage
3 tablespoons shortening, or bacon drippings (i used butter)
1/4 cup all-purpose flour
3 cups milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1)In a large heavy skillet (preferably cast iron), brown the sausage breaking it up with a spatula over medium high heat. Do not drain.
2)Add the shortening, flour, salt and pepper.
3)Cook stirring constantly until flour begins to brown.
4)Slowly add milk while continuing to stir.
5)Bring to a boil, reduce heat to a simmer and cook for one minute stirring occasionally. As the gravy cools it will thicken so if you want thinner gravy, add a little more milk
pour over biscuits and eat!