Biscuits and Gravy

Make up my biscuit recipe and cook them as drop biscuits (no need to roll and cut out), or just patted out on the counter and cut into eight biscuits. 

EASY FLAKY BUTTERMILK DROP BISCUITS BY MEL'S KITCHEN CAFE 

preheat oven to 425

2 c. flour

2 tsp. bp

1/2 tsp. bs

1 tsp sugar (I don't do this)

3/4 tsp. salt

1 c. chilled buttermilk

8 Tbsp butter, chopped up and room temp, or melted and then slightly cooled. 

Sift together dry ingredients in a bowl. Add cold buttermilk. Then butter. Stir together making sure butter is small throughout but don't over mix, just a few stirs. Drop or cut out and bake about 13 minutes at 425. 

COUNTRY SAUSAGE GRAVY

Make up a gravy by cooking a breakfast meat like a tube of sausage or several strips of bacon (and crumbling it) with some onions, salt, parsley, paprika, pepper, tiny pinch turmeric for color. Stir in a half a cup of flour till everything is coated and cooked for a bit, and then add in about a cup of water and a cup of milk and a quarter cup of cream stirring those in slowly to thicken with the flour to make into a white gravy. You might need to add more or less liquid depending on how thick you want it.

Serve gravy overtop the biscuits hot.