Gramp’s Kitchen – Sausage Gravy & Angel Biscuits

Sausage Gravy

1 pound of bulk sausage
2 tablespoons finely chopped onion
6 tablespoons flour
1 quart milk
½ teaspoon poultry seasoning
½ teaspoon ground nutmeg
¼ teaspoon salt
Dash of Worcestershire sauce
Dash of hot pepper sauce

Crumble Sausage into a large saucepan – cook over med/low heat – add onion – cook and stir until onion is transparent – drain discarding all but 2 tablespoons of drippings – stir in flour cook over med/low heat about 6 minutes or until mixture bubbles & turns golden – stir in milk – add seasoning – cook – stirring until thickened – to serve slice biscuits & spoon gravy over halves.

Angel Biscuits

2 large packages of active dry yeast
¼ cup warm water (110-115 degrees)
2 cup warm butter milk (110-115 degrees)
5 cup flour
½ cup sugar
1 tablespoon baking powder
1 tablespoon baking soda
1 teaspoon salt
1 cup shortening melted (or butter or ole)

Dissolve yeast in warm water – let stand 5 minutes – stir in butter milk & set aside – in a large bowl combine flour, sugar, baking powder, soda, and salt – cut in shortening with a pastry blender until mixture resembles coarse meal – stir in yeast/buttermilk mixture & mix well – Turn out onto a lightly floured surface . Knead lightly 3-4 times. Roll to a ½ inch thickness cut with a biscuit cutter – Place on a lightly grease baking sheet – cover and let rise 1 ½ hours – bake at 450 degrees for 8-10 minutes

*Recipe from unknown source. Found in my Grandparents kitchen.


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