Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. Biscuits:

  3. Cooking Spray

  4. 2 cups self-rising flour

  5. 2 teaspoon sugar

  6. 1 1/2 teaspoon baking powder

  7. 3/4 cup buttermilk

  8. 1/4 cup vegetable Oil

  9. Gravy:

  10. 1 pound pork sausage

  11. 1/4 cup all-purpose flour

  12. 2 cups milk

  13. 1/4 teaspoon salt

  14. 1/4 teaspoon black pepper

Instructions Jump to Ingredients ↑

  1. Biscuits:

  2. Preheat oven to 450 F. Lightly spray a baking sheet with cooking spray.

  3. In a large bowl, combine flour, sugar and baking powder; blend well.

  4. In a small bowl, whisk together buttermilk and oil; add to dry ingredientsandmix until dough is moist but not sticky.

  5. On a lightly floured surface, knead dough lightly four or five times. Rolldough to a 3/4-inch thickness; cut with a four-inch biscuit cutter. Kneadanyscraps together and repeat cutting method.

  6. Place biscuits on baking sheet and bake 10 to 15 minutes, or until lightlybrowned. Keep warm.

  7. Gravy:

  8. Meanwhile, in a large skillet, cook and crumble sausage until brown. Reserve1/4 cup of drippings in skillet; drain sausage well. Set aside.

  9. Add flour to drippings in skillet; stir until smooth. Cook over medium heatfor two to three minutes, or until dark brown, stirring constantly.

  10. Graduallyadd milk, stirring constantly until smooth and thickened. (Use more milk ifnecessary to achieve desired consistency.)

  11. Stir in salt, pepper and sausage; heat through.

  12. Serve over hot split biscuits. Makes


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