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Southern Biscuits & Cream Gravy


2 cup flour
3 tsp. baking powder
1/2 tsp. salt
1/2 cup shortening
2/3 to 3/4 cup milk

Mix flour, baking powder and salt together; cut in shortening; add
milk. Stir only until moistened. Turn out onto floured board and
knead about 12 times. Pat out dough and cut out biscuits. Place
on ungreased cookie sheets. Bake (450 degrees F) until golden

White Gravy

1/2 cup vegetable oil (can be made with bacon grease)
1/2 to 3/4 cup flour
1 tsp. rubbed sage
1/2 tsp. salt
1 tsp. pepper
1/2 gallon milk

1 lb cooked and crumbled ground beef, optional
1 lb cooked and crumbled ground sausage, optional
1 jar dried beef, optional
Cooked and crumbled bacon, optional
Browned chopped bologna, optional
Diced cooked chicken, optional
Diced cooked turkey, optional
Hard boiled eggs, optional

Heat oil in deep skillet. Stir in enough flour to make a thick
paste (I use a wooden spoon). Add milk quickly. Cook over low
heat, stirring constantly. Stirring is necessary to avoid lumping.
If lumps do form you can remove them with a slotted spoon. Stir
constantly, being careful to cover entire skillet until gravy
thickens to the desired consistency. Season at any time during
the cooking providing you don't stop stirring.

VARIATIONS: Add meat or eggs (these must be prepared prior to
starting your gravy) during the last minutes of cooking.


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