We love having this just about every Friday or Saturday morning. I normally serve it with some eggs, potatoes (country fried or hash browns) and fresh fruit. The nice thing with these two recipes is the time factor. Neither take very long and if you plan it right or having someone helping you, both will be done right around the same time.
Whole Wheat Biscuits:
4 cups whole wheat flour
4 tablespoons raw sugar
2 tablespoons baking powder
2 teaspoon salt
1 cup shortening
1-1/2 cup buttermilk
- Preheat oven to 450 degrees.
- Mix the flour, sugar, baking powder and salt in a medium bowl. Cut shortening in by using either a pastry blender or two knives, until mixture looks like fine crumbs. Add butter milk while stirring until dough leaves the side of the bowl (dough will be sticky).
- Place dough on a lightly floured surface and knead lightly 10 times. Roll or pat your dough out until about 3/4″ thick. Cut the dough with a biscuit cutter (or you can use a small juice glass).
- Place cut dough on an ungreased cookie sheet.
- Bake for about 10 minutes or until the biscuits are golden brown.
- Remove and serve warm with gravy.
Sausage Gravy:
1 lb sausage
1/2 cup whole wheat flour
4 cups milk
salt and pepper to taste
- Cook and crumble your sausage in a large skillet over medium heat. Cook until browned and drain if there is a lot of grease (I always leave a little to help the flour stick to the sausage but you don’t need much).
- Stir in flour until sausage is well coated.
- Gradually stir in the milk.
- Cook gravy over medium heat until it’s thick and bubbly (but don’t cook it too long as it will thicken once removed from the heat)
- Season with salt and pepper.
- Serve over warm biscuits.
