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Ingredients
Gravy
1 Pound sage flavored ground breakfast sausage
2 Tablespoons onion, finely chopped
1 Tablespoon all-purpose flour
1 Cup milk
1/2 Teaspoon poultry seasoning
1/2 Teaspoon ground nutmeg
1/4 Teaspoon salt
1 Dash Worcestershire sauce
1 Dash hot pepper sauce
Biscuits
2 Packages active dry yeast
1/4 Cup warm water (110�F)
2 Cups warm buttermilk (105� to 115�F)
5 Cups all-purpose flour
1/3 Cup white sugar
1 Tablespoon baking powder
1 Teaspoon baking soda
1 Tablespoon salt
1 Cup shortening
2 Tablespoons butter, melted
Instructions
Preheat oven to 450�F.
To make the gravy: Crumble sausage in skillet and cook over medium-low heat. Add onion and cook until tender; drain. Stir in flour, a little at a time, for about 6 minutes or until bubbly and golden. Stir in milk, nutmeg, poultry seasoning, salt, Worcestershire sauce, hot pepper sauce and cook until thick.
To make biscuits: Dissolve yeast in warm water; let stand 5 minutes. Stir in buttermilk and set aside. In a large bowl, combine flour, sugar, baking powder, soda and salt. Cut in shortening with pastry blender until looks like coarse meal. Stir in yeast-buttermilk mix and mix well. Turn out onto lightly floured surface and knead gently 3 to 4 times. Roll out flat to 1/2� and cut with 2 1/2� biscuit cutter. Place on lightly greased baking sheet and cover. Let rise in warm place 1 1/2 hours.
Bake in preheated oven for 8 to 10 minutes, until golden. Remove from oven and brush tops with melted butter.