GRANNY'S BISCUITS & GRAVY
THIS RECIPE HAS BEEN HANDED DOWN FOR 60 YRS
BISCUITS
2 CUPS WHITE LILY FLOUR
2 TABLESPOONS OF BUTTER
2 TABLESPOONS CRISCO SHORTENING
MILK OF CHOICE
DIRECTIONS
PREHEAT OVEN TO 450 DEGREES
IN A LARGE MIXING BOWL
ADD FLOUR AND FORK SIFT
ADD BUTTER AND SHORTENING AND BLEND WITH A PASTRY BLENDER
UNTIL THE MIXTURE LOOKS LIKE CRUMBS
THEN MAKE A WELL IN THE CENTER AND ADD YOUR CHOICE OF MILK
STIR UNTIL THE DOUGH COMES TOGETHER
IT WILL BE VERY STICKY AT THIS POINT
I USE WAX PAPER ON COUNTER FOR EASY CLEANUP
TURN OUT ONTO A FLOUR SURFACE
DUST THE TOP WITH FLOUR AND FOLD OVER DO THIS ABOUT 7 TIMES
USE YOUR HANDS TO PRESS DOUGH DOWN TILL ABOUT A INCH HIGH
KEEP A SMALL PLATE OF FLOUR TO DUST YOUR CUTTER BETWEEN EACH PRESS
USE A 1" OR 2" CUTTER I PREFER A NICE SIZE GLASS
PLACE BISCUITS ON BAKING SHEET JUST SO THEY TOUCH
IF REALLY CLOSE THEY BAKE SOFTER AND WITH A SLIGHT SPACE CRISPIER ON EDGE
BAKE TILL LIGHT AND GOLDEN ABOUT 15 MINUTES
SERVE WITH JAMS BUTTER HONEY OR TOP WITH GRAVY
GRAVY
1 LB BULK BREAKFAST SAUSAGE OR LINKS WITH CASING REMOVED
1/2 CUP FLOUR
4 CUPS 2% MILK
1/4 TEASPOON SALT 1/8 PEPPER
A HALF STICK OF BUTTER
CAYENNE OPTIONAL
DIRECTIONS
BROWN THE SAUSAGE IN A MEDIUM SKILLET OVER MED HEAT
DRAIN ALL BUT 2 TABLESPOONS OF FAT
SLOWLY SIFT THE FLOOR INTO THE PAN AS MEAT CONTINUES TO COOK
USE A WOODEN SPOON OR SPATULA TO WORK THE FLOUR INTO THE MEAT
ADD THE MILK THEN LET IT SIMMER ON MED HEAT
STIRRING CONSTANTLY TILL IT THICKENS
TO THE CONSISTENCY OF CREAMY SOUP
IF TO THICK ADD A LITTLE MILK AT A TIME
SALT AND PEPPER TO TASTE
IF DESIRED A LITTLE CAYENNE
BISCUITS
2 CUPS WHITE LILY FLOUR
2 TABLESPOONS OF BUTTER
2 TABLESPOONS CRISCO SHORTENING
MILK OF CHOICE
DIRECTIONS
PREHEAT OVEN TO 450 DEGREES
IN A LARGE MIXING BOWL
ADD FLOUR AND FORK SIFT
ADD BUTTER AND SHORTENING AND BLEND WITH A PASTRY BLENDER
UNTIL THE MIXTURE LOOKS LIKE CRUMBS
THEN MAKE A WELL IN THE CENTER AND ADD YOUR CHOICE OF MILK
STIR UNTIL THE DOUGH COMES TOGETHER
IT WILL BE VERY STICKY AT THIS POINT
I USE WAX PAPER ON COUNTER FOR EASY CLEANUP
TURN OUT ONTO A FLOUR SURFACE
DUST THE TOP WITH FLOUR AND FOLD OVER DO THIS ABOUT 7 TIMES
USE YOUR HANDS TO PRESS DOUGH DOWN TILL ABOUT A INCH HIGH
KEEP A SMALL PLATE OF FLOUR TO DUST YOUR CUTTER BETWEEN EACH PRESS
USE A 1" OR 2" CUTTER I PREFER A NICE SIZE GLASS
PLACE BISCUITS ON BAKING SHEET JUST SO THEY TOUCH
IF REALLY CLOSE THEY BAKE SOFTER AND WITH A SLIGHT SPACE CRISPIER ON EDGE
BAKE TILL LIGHT AND GOLDEN ABOUT 15 MINUTES
SERVE WITH JAMS BUTTER HONEY OR TOP WITH GRAVY
GRAVY
1 LB BULK BREAKFAST SAUSAGE OR LINKS WITH CASING REMOVED
1/2 CUP FLOUR
4 CUPS 2% MILK
1/4 TEASPOON SALT 1/8 PEPPER
A HALF STICK OF BUTTER
CAYENNE OPTIONAL
DIRECTIONS
BROWN THE SAUSAGE IN A MEDIUM SKILLET OVER MED HEAT
DRAIN ALL BUT 2 TABLESPOONS OF FAT
SLOWLY SIFT THE FLOOR INTO THE PAN AS MEAT CONTINUES TO COOK
USE A WOODEN SPOON OR SPATULA TO WORK THE FLOUR INTO THE MEAT
ADD THE MILK THEN LET IT SIMMER ON MED HEAT
STIRRING CONSTANTLY TILL IT THICKENS
TO THE CONSISTENCY OF CREAMY SOUP
IF TO THICK ADD A LITTLE MILK AT A TIME
SALT AND PEPPER TO TASTE
IF DESIRED A LITTLE CAYENNE