Biscuits and Gravy for Anne~Your right they not sweet, but they are good.

[Robbie]

BISCUITS AND GRAVY


BISCUITS:

2 c. sifted all-purpose flour
1 tbsp. sugar
4 tsp. baking powder
1/2 tsp. salt
1/2 c. shortening
1 beaten egg
1/3 c. milk
Sift together dry ingredients; cut in shortening until mixture resembles coarse crumbs. Combine egg and milk; add to flour mixture all at once. Stir until dough follows fork around bowl.

Turn out on lightly floured surface; knead gently with heel of hand about 20 strokes. Roll dough to 3/4 inch thickness. Dip 2 inch biscuit cutter (some use the top of a water glass as cutter) in flour; cut straight down through dough - no twisting.

Place on ungreased baking sheet (3/4 inch apart for crusty biscuits, close together for soft sides). If desired, chill 1-3 hours. Bake in a very hot oven (450 degrees) 10-14 minutes or until golden brown.

SAUSAGE GRAVY:

1/2 lb. bulk sausage (most use a pork sausage)
4 tbsp. all-purpose flour
2 1/2 c. milk
Salt and pepper to taste
Cook sausage, crumbling well. Pour off all but 2-3 tablespoons of grease. Sprinkle flour on top. Increase heat to high and cook, stirring, until flour starts to brown. Add milk, stirring constantly and continue cooking until gravy thickens. Add salt and pepper. Serve over hot biscuits or toast.

[A n n e]

Thank you so much Robbie, lol, we call these *savoury scones* I add cheese and onion to this mix, too.
Anne.

[Robbie]

I like the name "savoury scones" better than Biscuits......Wonder if Savoury Scones and Gravy would go over with the people here.
Robbie
"A n n e" <***@invalidblueyonder.co.uk> wrote in message news:***@TK2MSFTNGP12.phx.gbl...
Thank you so much Robbie, lol, we call these *savoury scones* I add cheese and onion to this mix, too.
Anne.

[A n n e]

LOL, you could always try it and see.
If you add raisins and sugar to the mix, you then have *sweet scones*, it's very adaptable.
Anne

[Grandma]

lol.....Robbie..I think not. At least not with my gang.
Giggles..
Jill

"Robbie" <***@nowere.com> wrote in message news:***@TK2MSFTNGP12.phx.gbl...
I like the name "savoury scones" better than Biscuits......Wonder if Savoury
Scones and Gravy would go over with the people here.
Robbie
"A n n e" <***@invalidblueyonder.co.uk> wrote in message news:***@TK2MSFTNGP12.phx.gbl...
Thank you so much Robbie, lol, we call these *savoury scones* I add cheese
and onion to this mix, too.
Anne.

[Adriana]

Thank you, Robbie! This looks very good.

Hugs

Adriana

"Robbie" <***@nowere.com> wrote in message news:%***@TK2MSFTNGP09.phx.gbl...
BISCUITS AND GRAVY


BISCUITS:

2 c. sifted all-purpose flour
1 tbsp. sugar
4 tsp. baking powder
1/2 tsp. salt
1/2 c. shortening
1 beaten egg
1/3 c. milk
Sift together dry ingredients; cut in shortening until mixture resembles
coarse crumbs. Combine egg and milk; add to flour mixture all at once. Stir
until dough follows fork around bowl.

Turn out on lightly floured surface; knead gently with heel of hand about 20
strokes. Roll dough to 3/4 inch thickness. Dip 2 inch biscuit cutter (some
use the top of a water glass as cutter) in flour; cut straight down through
dough - no twisting.

Place on ungreased baking sheet (3/4 inch apart for crusty biscuits, close
together for soft sides). If desired, chill 1-3 hours. Bake in a very hot
oven (450 degrees) 10-14 minutes or until golden brown.

SAUSAGE GRAVY:

1/2 lb. bulk sausage (most use a pork sausage)
4 tbsp. all-purpose flour
2 1/2 c. milk
Salt and pepper to taste
Cook sausage, crumbling well. Pour off all but 2-3 tablespoons of grease.
Sprinkle flour on top. Increase heat to high and cook, stirring, until flour
starts to brown. Add milk, stirring constantly and continue cooking until
gravy thickens. Add salt and pepper. Serve over hot biscuits or toast.

[PaulG]

Hi Robbie,
I like the susage gravy one... going to try that one theis week end....
--
Regards..Paul
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Have a kind heart always and humility most of the time
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
"Robbie" <***@nowere.com> wrote in message news:%***@TK2MSFTNGP09.phx.gbl...
BISCUITS AND GRAVY


BISCUITS:

2 c. sifted all-purpose flour
1 tbsp. sugar
4 tsp. baking powder
1/2 tsp. salt
1/2 c. shortening
1 beaten egg
1/3 c. milk
Sift together dry ingredients; cut in shortening until mixture resembles
coarse crumbs. Combine egg and milk; add to flour mixture all at once. Stir
until dough follows fork around bowl.

Turn out on lightly floured surface; knead gently with heel of hand about 20
strokes. Roll dough to 3/4 inch thickness. Dip 2 inch biscuit cutter (some
use the top of a water glass as cutter) in flour; cut straight down through
dough - no twisting.

Place on ungreased baking sheet (3/4 inch apart for crusty biscuits, close
together for soft sides). If desired, chill 1-3 hours. Bake in a very hot
oven (450 degrees) 10-14 minutes or until golden brown.

SAUSAGE GRAVY:

1/2 lb. bulk sausage (most use a pork sausage)
4 tbsp. all-purpose flour
2 1/2 c. milk
Salt and pepper to taste
Cook sausage, crumbling well. Pour off all but 2-3 tablespoons of grease.
Sprinkle flour on top. Increase heat to high and cook, stirring, until flour
starts to brown. Add milk, stirring constantly and continue cooking until
gravy thickens. Add salt and pepper. Serve over hot biscuits or toast.

[Jacquie]

An Old time favorite...:)

[Grandma]

Thanks Robbie especially for the sausage and gravy recipe. As my son-in-law
makes this, I had no idea what he put in it other than sausage. I won't
tell him I have it. Sometimes it pays to be dumb.
Smiles to you.
Jill


"Robbie" <***@nowere.com> wrote in message news:#***@TK2MSFTNGP09.phx.gbl...
BISCUITS AND GRAVY


BISCUITS:

2 c. sifted all-purpose flour
1 tbsp. sugar
4 tsp. baking powder
1/2 tsp. salt
1/2 c. shortening
1 beaten egg
1/3 c. milk
Sift together dry ingredients; cut in shortening until mixture resembles
coarse crumbs. Combine egg and milk; add to flour mixture all at once. Stir
until dough follows fork around bowl.

Turn out on lightly floured surface; knead gently with heel of hand about 20
strokes. Roll dough to 3/4 inch thickness. Dip 2 inch biscuit cutter (some
use the top of a water glass as cutter) in flour; cut straight down through
dough - no twisting.

Place on ungreased baking sheet (3/4 inch apart for crusty biscuits, close
together for soft sides). If desired, chill 1-3 hours. Bake in a very hot
oven (450 degrees) 10-14 minutes or until golden brown.

SAUSAGE GRAVY:

1/2 lb. bulk sausage (most use a pork sausage)
4 tbsp. all-purpose flour
2 1/2 c. milk
Salt and pepper to taste
Cook sausage, crumbling well. Pour off all but 2-3 tablespoons of grease.
Sprinkle flour on top. Increase heat to high and cook, stirring, until flour
starts to brown. Add milk, stirring constantly and continue cooking until
gravy thickens. Add salt and pepper. Serve over hot biscuits or toast.

[Aleeta]

Got to save this one, I'm a gravy lover. I even love it on top of pancakes. It sounds awful but sooooo good.;o))

AJ
"Robbie" <***@nowere.com> wrote in message news:#***@TK2MSFTNGP09.phx.gbl...
BISCUITS AND GRAVY


BISCUITS:

2 c. sifted all-purpose flour
1 tbsp. sugar
4 tsp. baking powder
1/2 tsp. salt
1/2 c. shortening
1 beaten egg
1/3 c. milk
Sift together dry ingredients; cut in shortening until mixture resembles coarse crumbs. Combine egg and milk; add to flour mixture
all at once. Stir until dough follows fork around bowl.

Turn out on lightly floured surface; knead gently with heel of hand about 20 strokes. Roll dough to 3/4 inch thickness. Dip 2 inch
biscuit cutter (some use the top of a water glass as cutter) in flour; cut straight down through dough - no twisting.

Place on ungreased baking sheet (3/4 inch apart for crusty biscuits, close together for soft sides). If desired, chill 1-3 hours.
Bake in a very hot oven (450 degrees) 10-14 minutes or until golden brown.

SAUSAGE GRAVY:

1/2 lb. bulk sausage (most use a pork sausage)
4 tbsp. all-purpose flour
2 1/2 c. milk
Salt and pepper to taste
Cook sausage, crumbling well. Pour off all but 2-3 tablespoons of grease. Sprinkle flour on top. Increase heat to high and cook,
stirring, until flour starts to brown. Add milk, stirring constantly and continue cooking until gravy thickens. Add salt and pepper.
Serve over hot biscuits or toast.