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ForensicBBQ

Flathead Biscuits and Sausage Gravy

It's what I did, and how I did it. I'll work on the biscuits, but won't change a damn thing about the biscuits!
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Ingredients Method

Ingredients
  

Flathead Biscuits
  • 2 Cups Flour self-rising
  • 1 Tbsp Shortening Crisco
  • 1 Cup Buttermilk
  • 1 pinch Salt
Sausage Gravy
  • 1 Lb Pork Sausage
  • 2 Tbsp Butter
  • 1/3 Cup Flour AP
  • 3 Cups Milk
  • 1/4 Tsp Garlic Powder
  • 2 Tsp Black Pepper
  • 1/2 Tsp Salt

Method
 

Catheads
  1. With all that flour in a bowl work in the shortening until it’s almost like a corn meal consistency. Pour in the buttermilk and stir it all up until makes a ball in the bowl. Flour a cutting board and roll it out until about a 1/4" thick. I had some sort of round metal appliance I used to cut circles, but do your thing.
  2. Pam-spray your bakign sheet and throw in the RecTeq at 400F for about 15 to 20min. I did whip an egg and brushed the top, but not entirely sure if it was necessary.
  3. *Read the whole post.. This didn't supply the biscuits I wanted, and I have to work at it. Full disclosure, we do honesty here :)
Sausage Gravy
  1. Get a large skillet fired up over medium and brown the sausage for a good 10 minutes. Really try breaking down the sausage bits as best ya can. When she's browned up in small sausage-y bits, we'll be ready to go get the rest added in.
  2. Throw the butter in there and melt her down. Sprinkle in the flour, garlic, and pepper stir it up until all that goodness is soaked up. I had some stubborn sticking to the pan, but work it all in.. you don't want to lose the flavor. Keep a steady stir for few minutes before adding the milk.
  3. We're going to trickle in that milk. I did about a 1/2 cup at a time, all the while stirring it up. She'll take a good 5 minutes to thicken up, but this is where the result pops, so don't rush it. Hit it with a little salt, if you wish and if it's a bit thick, sprinkle in a little more milk until it's to your desired consistency.
  4. Skillet has that hot gravy, your biscuits are warm - ladle that gravy on top and eat it up!