Biscuits and Gravy
- 1 c Flour (Plain)
- 1 t baking powder
- 1/2 t Salt (Table)
- 1/2 T Sugar (Granulated)
- 32 g butter (unsalted)
- 1 t lemon juice
- 1/2 c milk
- Gravy, all ingredients to taste:
- 225 g sausage (casings removed and meat crumbled)
- butter (unsalted)
- Flour (Plain)
- Salt (Sea)
- freshly ground white pepper
- nutmeg (little bit)
- cayenne (little bit)
- garlic powder (teensy bit)
- onion powder (teensy bit)
Preheat the oven to 425F/220C. Mix together the lemon juice and milk; let sit for 10 minutes and then stir and use.
In a large bowl, mix together the dry ingredients. Rub in the butter until the mixture resembles coarse meal. Gradually stir in the milk until the dough pulls away from the sides of the bowl (don't expect to use all of the liquid). Turn it out onto a floured surface and roll out flat. Fold in thirds; turn 90 degrees and roll out again; repeat about 6 times. End with rolling it out to 1" thick.
Cut biscuits with 4.5cm cutter (or glass) dipped in flour. Repeat until all dough is used. Brush off excess flour and place biscuits on ungreased baking sheet.
Bake for 10-12 minutes, until edges begin to brown.
While the biscuits bake, prepare the gravy. First cook the sausage in a large skillet until fully cooked. Set sausage aside but leave any fat in the pan.
In the same pan, melt the butter (if needed). Once melted, add flour and stir constantly to cook slightly. Let mixture become just off-white before adding milk, about 1/2 cup at a time, stirring constantly to mix in, until you reach desired consistency. Add sausage back to pan. Add seasonings to taste. Once desired taste and consistency is reached, biscuits should be cooked. Split biscuits in half and pour gravy over them. Serve and enjoy!