Biscuits & Sausage Gravy

Basic Southern style biscuits.  A young girl of about 18 gave me these directions for biscuits and gravy when we were on vacation in West Virginia many years ago.

Biscuits
2 cups all-purpose flour
1 Tbsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
5 Tbsp. solid shortening (Crisco)
1 cup buttermilk

Preheat oven to 425F.

Sift flour. Add baking powder, salt and baking soda.
Cut in shortening until coarse crumbs form.
Add buttermilk. Toss with a fork until dough forms.
Place dough on a lightly floured surface, gather into a disc shape, and knead lightly. Touching it as little as possible will produce flakier biscuits.
Pat dough to 3/4-inch thick. Cut out biscuits with a cutter or drinking glass dipped in flour.
Place on ungreased baking sheet, 2 inches apart. Bake 12-15 minutes.

Sausage Gravy
Fry 1 pound of breakfast sausage, in crumble or patties (your preference).
Remove the meat and save 1/4 cup of the drippings in skillet.

Add 1/4 cup flour and stir over medium-heat until thick solid-colored liquid forms. Cook long enough that the mixture does not taste like flour.

Add 2 cups milk. Simmer several minutes until thickened. Add sausage crumbles for a chunky gravy.

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