01/25/2026
Snowy morning and my highway man was out all night plowing the roads, when he got home this morning he needed a full belly!
Biscuits:
2 cups AP Flour
1/2 cup Butter
1 cup Butter Milk or Whole Milk
1 tsp Salt
1 tbsp Sugar
1 tbsp Baking Powder
Grate or cube your butter into a separate bowl and stick it in the freezer. Then in a separate bowl, combine all your dry ingredients. Give it a good mix then add add your butter in coarsely mix with a fork until small pea sized lumps of butter are worked into the flour mixture. Next, add your wet ingredients slowly into the dry until just combined. Use a cookie scoop or two spoons to divide out your biscuits onto a lined cookie tray. Bake your biscuits at 400 for 15 to 20 minutes.
While your biscuits are going, go ahead and start on your gravy.
To a cast iron skillet add a pound of pork sausage. Brown your sausage until it’s cooked then, add about 2 tablespoons of butter and melt that down into your sausage. After your butter is good and melted, add about a 1/2 cup of flour to the sausage, once it’s good and coated with that flour and butter mixture cook on medium to low heat to cook the flour m taste out. Next, you’re gonna use about one cup of milk to start and give it a good stir and make sure you’re getting all those lumps after that. You’re gonna have to judge if you’re gonna need more flour and more milk if your crew is any like mine, we eat a lot of gravy so I use roughly anywhere from 2-3 cups of milk to 1 1/2 cups of flour. Next, I add some salt and pepper until the my ancestors, tell me to stop. Depending on my mood, I might add some seasoned salt to give it a little bit of different taste, and to be quite honest I use a lot of pepper. Turn your heat off and it’s ready to serve. Sometimes if it takes my biscuits a little longer to cook I’ll have to add a little bit more milk into my gravy because it will thicken the more it cools.
I hope y’all are staying nice and warm. Enjoy your weekend!
