Biscuits and Gravy

by Deb January 24th 2008, 11:18 pm

BAKING POWDER BISCUITS
1/2 cup or 4 oz shortening (butter flavored is the best)
2 cups or 16 oz all-purpose flour
1 tablespoon caster sugar
3 teaspoons baking powder
1 teaspoon salt
3/4 cup or 6 oz or 175 ml milk
Heat oven to 450°F. 230°C or gas mark 8. Cut shortening into flour, sugar, baking powder and salt with pastry blender (a fork will work also) until mixture resembles fine crumbs. Stir in milk until dough leaves side of bowl (dough will be soft and sticky). Turn dough onto lightly floured surface. Knead lightly 10 times. Roll or pat 1/2" thick. Cut with floured 2-1/2" round cutter. (I also just spoon even 'globs', patting semi-flat onto baking pan...eliminating the kneading and rolling and cutting.) Place on ungreased cookie sheet (or baking pan) about 1" apart for crusty sides, touching for soft sides. Bake until golden brown, 10-12 minutes. Immediately remove from cookie sheet. Makes approximately 1 dozen (I have only ever gotten about Cool

. (If using self-rising flour, omit baking powder and salt.)

GRAVY (WHITE SAUCE WITH PORK)
1/4 cup or 2 oz butter
1/4 cup or 2 oz all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup or 8 oz milk
1/2 pound or 227 oz minced pork with or without onion, cooked thoroughly.
(HUGE HINT!!! I always double if not triple the receipe.)
Heat margarine in 1-1/2 quart saucepan over low heat until melted. Stir in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute per receipe size (i.e. 2 minutes for double, 3 minutes for triple). Add cooked minced pork and heat through.

Cut/rip biscuits in half, butter if preferred (I butter). Ladle gravy mixture over biscuits. Salt and pepper to taste and enjoy.

If there are left overs of the gravy, please note that it will thicken over time. It can be diluted back down in re-heating with added milk.