My grandma was born in Bolivar, Tennesee. I grew up hearing stories about her childhood in the south. Her grandma raised her and would make every meal on their wood burning oven. Southern food is in my DNA because I love all things southern comfort; grits, fried chicken, cobbler, and especially Biscuits & Gravy. This is a quick version and I cheat using King Arthur Self Rising Flour to make my biscuits, it’s a huge time saver. Enjoy!

Biscuits & Gravy

Biscuits

2 cups self rising flour

4 Tablespoons cold butter, cut into pieces

2/3 cup buttermilk

Preheat the oven to 425°.

Place the flour in a bowl. Work in the butter with your fingers just until crumbs are the size of large peas.

Add 2/3 cup buttermilk, and stir until the mixture holds together and leaves the sides of the bowl, adding more buttermilk if needed.

Scoop the dough onto a well-floured surface, and fold it over on itself several times, using more flour as needed to prevent sticking.

Roll or pat the dough into a 5" x 8" rectangle about 1/2" to 3/4" thick.

Cut the rectangle into 6 large biscuits.

Place the biscuits on an ungreased baking sheet, leaving about 1" between them for crisp biscuits.

Bake the biscuits for 10 to 14 minutes, or until they're a light golden brown.

Remove them from the oven, and serve hot. Cool leftovers completely, wrap airtight, and store at room temperature for several days; freeze for longer storage. To refresh room-temperature biscuits, place on a baking sheet, tent lightly with foil, and bake in a preheated 350°F oven for 10 to 13 minutes, until heated through.

*This recipe comes from King Arthur Flour

Sausage Gravy

10 oz pound pork breakfast sausage

3 Tablespoons butter

1/4 cup all purpose flour

3 cups warm whole milk

salt and pepper to taste

With your fingers tear apart the sausage into smaller pieces into a cold large enameled cast iron skillet. Turn heat to medium high and brown sausage, scraping pan with a wooden spoon. Break up sausage into pieces of desired size. Cook until browned an no longer pink inside.

Lower heat to medium low, add 3 tablespoons butter and melt.

Add flour and stir until flour soaks up fat. Stir and cook for 1 minute.

Add warm milk and stir quickly with wooden spoon so no lumps form. Scraping off the brown bit on the bottom of the pan. Bring to boil, stirring regularly until thick. The gravy should coat the back of spoon.

Season with salt and a generous amount of freshly ground pepper.

Serve over warm biscuits.