BISCUITS AND GRAVY
Stretch loves biscuits and gravy, it doesn’t have to be for breakfast. He will eat them any time. Biscuits and gravy have become a family tradition for special breakfasts at our house. However, my son, Smalls, is not content to keep this as just a special breakfast treat. We will have it for lunch, supper and snacks.
2 1/4 cp Wheat Flour
2 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp Salt
1/4 cp Butter
1 cp Milk
Sift together Flour, Baking Powder, Baking Soda and Salt. Cut in butter until the texture of coarse corn meal. Using a fork, stir in milk. Do not over mix. Turn out onto a floured board and knead 3 or 4 times only. Gently pat out to about 1″ thick. Cut into circles with a floured biscuit cutter or glass (I often just dip a chef’s knife in flour and cut into 3″ squares). The cooler the ingredients and dough the fluffier the biscuit.
Heat oven to 500 degrees. Place a large cast iron skillet in the oven and heat about 7 min. Remove to stove top and melt 2 Tbls butter in the skillet. Place biscuits in skillet, then quickly turn each biscuit over. Return to oven, and bake until golden brown, around 10 min. You may have to do in two batches.
If you don’t have a large cast iron skillet, you can bake these on a greased cookie sheet on 425 for about 15 min. Brush the tops with butter.
OLD FASHIONED SAUSAGE GRAVY
2 lbs good quality ausage (we use deer and it works, very well)
9 Tbls Flour
6 cps Whole Milk (heated almost to boiling)
In a heavy cast roaster or Dutch oven, break up sausage and brown over medium heat until thoroughly cooked. Drain, reserving 6 Tbls of grease. Deer does not produce a lot of grease, oil or butter van be added, if needs be. Heat fat over medium heat, and stir in flour. Cook, stirring, until flour takes on the texture and color of peanut butter. Whisk in milk, and return sausage to pan. Liberally grind pepper over top. Cook, stirring occasionally, until thickened.