…every pantry has a story
Of course this is another direct result of my Mama’s day present, White Lily Flour the best there is for making biscuits. I like to make the sausage gravy first, so you can load up the steaming hot fluffy biscuits as soon as they come out of the oven. You can use any type of cutter you want, I usually end up using a glass from the cabinet, just be sure to dip the rim in flour. The amount you make from a batch depends upon the diameter of what you use to cut with.
Sometimes I brush the top with cream for these I did not. It does give a nice gloss to the top, if that is something that you are looking for. I have also used different herbs and spices to flavor the biscuits, they are a blank canvas for you to use. I love how the biscuits split in the middle while they bake, letting you just pop the top off and enjoy.
In large deep skillet brown sausage, add poultry seasoning and onion cooking for 1 minute. If you need, add a little butter for the roux creation. Stir in flour until the sausage is well coated, then slowly add milk stirring constantly, be sure to scrape along the bottoms and sides. Allow to simmer until thick, stirring frequently about 20 minutes.
Oven 425, lightly grease cookie sheet. Makes 8-ish
Sift together the flour, baking powder, and the salt and add heavy cream. Stir the mixture until it just forms a dough. On a lightly floured surface knead the dough gently, about 6 times then pat it out 1/2 inch thick. Cut out as many rounds as possible with a 3-inch round cutter dipped in flour. Gather the scraps, pat out the dough, and cut out more rounds until all the dough is used. If desired brush the tops of the rounds with additional cream, bake for 12 to 15 minutes, until golden and serve.