Biscuits and Sausage Gravy

 

3 cups self−rising soft wheat flour 1/4 teaspoon baking soda 1 teaspoon granulated sugar 1/2 cup butter−flavored shortening 1 1/4 cups buttermilk Butter or margarine, melted Sausage Gravy

Combine first 3 ingredients in a large bowl; cut in shortening with a pastry blender until mixture is crumbly. Add buttermilk, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead lightly 4 or 5 times.

Roll dough to 3/4−inch thickness; cut with a 2 1/2−inch biscuit cutter. Place on a lightly greased baking sheet. Bake at 425 degrees F for 12 minutes or until golden. Brush tops with butter. Split biscuits open; serve with Sausage Gravy. Yields 12 to 14 servings.

Sausage Gravy 1/2 pound ground pork sausage 1/4 cup butter or margarine 1/3 cup all−purpose flour 3 1/4 cups milk 1/2 teaspoon salt 1/2 teaspoon pepper 1/8 teaspoon Italian seasoning

Brown sausage in a skillet, stirring until it crumbles. Drain, reserving 1 tablespoon drippings in skillet. Set sausage aside.

Add butter to drippings; heat over low heat until butter melts. Add flour, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in seasonings and sausage. Cook until thoroughly heated, stirring constantly.

Yields 3 3/4 cups.