Hands down the best biscuit and gravy recipe I have ever made. Both the biscuits and gravy are sweet. You could use regular or spicy sausage for the gravy, but I think the maple flavor tastes the best.
1 tablespoon yeast
½ cup warm water
2 ½ cups flour
½ teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
¼ cup sugar
5 tablespoons soft butter or shortening
1 cup buttermilk
Add yeast to water, set aside
Mix dry ingredients, cut in shortening or butter until it is crumbly
Mix buttermilk (1 tablespoon of vinegar added to 1 cup of milk can be substituted) and yeast mixture together
Add liquid to flour mixture, stir till all the liquid is incorporated.
Dough can be refrigerated at this point for later use if you want.
Turn dough onto floured surface and knead several times.
Roll out dough to ½ inch thickness and cut with biscuit cutter, or if you are like me and have no biscuit cutter, use a glass cup.
Place biscuits on a cookie sheet and let them rise for about 20 minutes.
Bake at 400 degrees for 10 to 15 minutes, till golden brown.
Maple Sausage Gravy
½ lb. maple flavored bulk pork sausage
4 tablespoons butter
6 tablespoons flour
¼ teaspoon salt (sausage already has a lot of salt in it, you don’t have to add extra if you don’t want to)
¼ teaspoon pepper
2 ½ cups milk
Cook pork in a skillet till no longer pink, drain and set aside.
Gradually add milk, mixing thoroughly before adding more.
Once all the milk has been added, bring to a boil, stirring constantly for 2 minutes or till it is thick.
Add sausage and pour over biscuits.