Biscuits and Gravy

Biscuits:

3 c flour

4 tsp b powder

1 1/2 tab sugar

1 tsp salt

3/4 c butter or shortening (I used half and half)

3/4c - 1 c buttermilk or milk

Cut in all ingredients. Dough should be somewhat dry and flaky. On a lightly floured surface flatten dough, using your hands, to about 1/2 inch thick. Cut out biscuits, and place on a greased cookie sheet. Bake at 450 F for 16-20 min.

Makes 12-16 biscuits

Milk Gravy using Venison:

First brown meat -

1 lb. ground Venison (first soak venison in milk for about an hour, and drain)

1/4 C bacon drippings

1/2 tsp. beef base

Salt to taste

Pepper to taste

1/4 - 1/2 tsp. garlic powder

1/2 tsp. onion powder

1/4 - 1/2 tsp. basil

1/4 - 1/2 tsp. oregano

Dash Sage

Dash Cumin

Add remaining for the gravy -

1/3 C flour ( mixed with some of the milk, to prevent lumps)

3 C milk or buttermilk

1/2 tsp. onion powder

Salt to taste

Pepper to taste

Mix well, and stir until gravy thickens. Serve meat gravy over the biscuits, and enjoy.

If you're using ground beef, eliminate the beef base.

If you're using ground turkey, follow instructions.

If you're using pork sausage, brown the meat by itself, and go straight to the gravy part.

( Biscuit recipe inspired by Betty Crocker, recipe and photo courtesy of Pirijo Silver.)