Southern Biscuits and Gravy

Is it raining?... AGAIN?

When we woke up this morning we were greeted by the pat, pat, pat of rain falling down on the deck, warning us before we even opened our eyes, that today would be a wet one; go figure.

What goes better with Sunday than good old fashioned biscuits and gravy? Like Charley Sheen and drugs; Lyndsy Lohan and crotch shots; Paris Hilton and stupid comments; cold, wet Sunday’s are meant for comfort food.

Off I went to groggily find my way down to the kitchen so that I could infuse my blood with a good stiff mug of coffee.  I have discovered (please don’t ask how) that fire and sleepy chefs are NOT a good combination. So, after having my morning fix of caffeine, sugar and fat, I searched out mom’s recipe for biscuits while Chris browned the sausage in a large cast iron pan. It should be noted that I prefer cast iron over ANY other type of pan, and everyone for miles around knows that to put soap to one of MY pans is considered treason… and could get you thrown off one of my decks!

Here is the recipe for the best biscuits!

• 2 cups all-purpose flour
• 4 teaspoons baking powder
• 1 Tablespoon sugar
• 1 teaspoon salt
• 1/4 cup shortening
• 1/4 cup Butter unsalted (if salted butter is used adjust salt to taste)
• 1 egg
• 2/3 cup milk

Directions

1. In a small bowl, combine the flour, baking powder, sugar and salt. Cut in shortening until the mixture resembles coarse crumbs. Beat egg with milk; stir into dry ingredients just until moistened.
2. Turn onto a well-floured surface; knead 20 times. Roll to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place on a lightly greased baking sheet, or line a sheet with foil. Bake at 450 degrees F for 8-10 minutes or until golden brown.

Now for the pepper gravy.
Ingredients

• 1 pound spicy Italian sausage
• 1/4 cup Butter
• 1/4 cup all-purpose flour
• 2 cups milk
• 1 Tablespoon black pepper freshly cracked (we are pepper heads so adjust if you are not)
• Salt to taste

Directions

1. Crumble and cook sausage in large skillet over medium heat until browned. Push sausage to side of pan and add butter to center of pan. Stir in flour until dissolved. Brown the flour and butter to make a nice golden roue.  Gradually stir in milk. Mix everything together. Cook gravy until thick and bubbly. Season with salt and pepper. Serve hot over biscuits.

I would share a photo but Chris ATE all of his Biscuits and Gravy before I could take a picture!!