B & G

I was responsible for birthday treats last Friday at school, so I had my Aunt Rachel help me make biscuits and gravy. I obviously should have played closer attention because her’s are soooooooooooo perfect. Suffice it to say, after browning the sausage, she adds butter and chicken base (weird, huh?). Flour it all up, fry for a minute or two to prevent that raw flour taste, add the milk…whole for good measure….and stir, stir, stir until thickened. (I think the rule of thumb is 1 grease : 1 flour : 2 liquids.) Serve with the most delectable biscuits on the planet:

Biscuits Supreme

2 cups sifted all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cream of tarter (you can be a smidge heavy-handed with this)
2 teaspoons sugar
1/2 cup shortening (Aunt Rachel ONLY uses butter!)
2/3 cup milk

Sift together flour, baking powder, salt, cream of tartar, and sugar; cut in shortening till mixture resembles coarse crumbs. Add milk all at once; stir only till dough follows fork around bowl. Turn out on lightly floured surface; knead gently 1/2 minute.

Pat or roll1/2 inch think; cut with biscuit cutter. Bake on ungreased cookie sheet in very hot oven (450*) 10-12 minutes. Makes 16 medium biscuits.*

*Transcribed from Better Homes and Gardens “new” Cook Book (your mother’s red and white checked book that’s probably falling apart from use). I love they use terms like “very hot oven” assuming everyone will know what that means. 🙂

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