2 cups sifted flour
2 tsp baking powder
½ tsp salt
2 Tbs. shortening
¾ cups milk
Preheat oven to 450°F.
Sift flour and add baking powder and salt.
Put in shortening and gradually add milk until soft dough is formed.
Roll out on slightly floured board.
Cut out and bake for 12 to 15 minutes.
4 cups flour
5 tsp baking powder
1/2 tsp baking soda
1-1/2 tsp salt
1/2 to 3/4 cup shortening
1-1/3 cup buttermilk
Butter
Preheat oven to 450°F.
Sift flour, baking powder, baking soda and salt into a bowl or on a table.
Add the shortening and start kneading into the flour until it looks like course cornmeal. This is easier done with your fingers.
Make a well in the middle and add the buttermilk.
Mix with a fork, stir until mixture makes a ball. Knead 8 to 10 times on a lightly floured surface.
Roll or flatten dough to about 1/4 to 1/2 inch thick.
Use a biscuit cutter or a glass to cut out the biscuits.
Place on an ungreased cookie sheet and bake for 10 to 15 minutes or until the biscuits are lightly brown.
When done butter the tops of each biscuit.
One lb pork sausage
2 tablespoons all-purpose flour
2 cups milk
Freshly ground black pepper, to taste
Heat a large cast-iron skillet over medium-high heat.
Add the sausage, break it up with a wooden spoon, and cook, stirring occasionally, until well browned.
Using a slotted spoon, transfer the sausage to a bowl, leaving the rendered fat in the skillet.
Whisk the flour into the fat and cook, stirring, for about 1 minute.
While whisking, pour the milk into the skillet and bring the gravy to a boil.
Lower the heat and simmer gently for 2 minutes.
Stir in the sausage and season with pepper.
Split the biscuits in half and top each with gravy and serve immediately.