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Southern Biscuits with Sausage Gravy

1 cup plus 2 Tbsp flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
2 Tbsp Crisco (I use butter)
1/2 cup buttermilk (I use 3/4 cup)
1 Tbsp Crisco (for frying pan)

Mix the dry ingredients together in a mixing bowl. Blend in the
Crisco until the mixture is coarse and grainy. Then, using a fork,
stir in the buttermilk. Do not overmix. Put out on a floured
board or marble pastry board and knead just a few times. Pat out
the dough to about 1/2 inch thick. Cut with a biscuit cutter or
glass. (Flour the cutter.) Do not handle the dough too much or
it will get tough. Use a heavy black iron frying pan. Place the
1 tablespoon of Crisco in the frying pan and put the frying pan in
the oven for about 7 minutes. Remove the pan from the oven and
place the biscuits in the pan. Turn each once in the oil and bake
the biscuits at 500 degrees for 10 minutes, or until light brown.


Sausage Gravy

While the biscuits are baking, cook some pork breakfast sausage in
a skillet. Do not drain off the fat. When the sausage is cooked,
remove it and set it aside. Put a couple of tablespoons of flour
in the sausage fat and stir to make a roux. (If you have some
spare bacon grease, add it for extra flavor.) Allow the flour to
cook for a minute or two, then add milk (preferably a high fat
version) while stirring constantly. Cook and stir on low heat
until the mixture is thickened.

To assemble, split a biscuit, put a patty of sausage on each half,
then pour on the gravy. Enjoy!

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