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!
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
Instructions
Catheads
- 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.
- 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.
- *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
- 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.
- 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.
- 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.
- Skillet has that hot gravy, your biscuits are warm - ladle that gravy on top and eat it up!