Carbon Monoxide is a colorless, odorless gas produced by the incomplete burning of any carbon-containing material, including gasoline, natural gas, propane, coal or wood. Carbon
My Homemade Biscuits And Sausage Gravy
Homemade Country-Style Butter Biscuits and Sausage Gravy
Pastry cutter, round cookie cutter, or mason jar lid
Measuring cups and measuring spoons
Sifter or Strainer
Instructions for Butter Biscuits:
The first thing youâ€™re going to want to do is preheat your oven to 450Â° F.
Put a stick of butter into your freezer. The secret to good biscuits is really, really cold butter so you can grate it and disperse the flavor of the butter throughout the mixture without affecting the chemistry.
Get out a medium-sized bowl and sift the flour, salt, baking powder, cream of tartar, and sugar. After you sift the dry ingredients, whisk them together.
Take your butter out of the freezer after 20 minutes and use a hand-held grater to grate the butter into the bowl.
Take your milk and egg and pour them into the bowl along with the butter and dry ingredients. Take your pastry blender and cut all the ingredients together until itâ€™s a thick, dough-like consistency.
Place your pastry mat on your counter and make sure that it is well floured so that the dough doesnâ€™t stick.
Set the dough on the mat and work it with your hands adding flour as needed to make the dough workable.
Use your rolling pin to roll the dough to about Âľ an inch thick. You should be able to see the pieces of butter throughout the dough.
Use a biscuit cutter to cut the dough into circles and place the biscuits onto a lightly greased cookie sheet. (If you donâ€™t have biscuit cutters you can always use circular cookie cutters or the lid of a mason jar) Repeat this process until all of the dough has been used.
Bake the biscuits for 10-15 minutes until they are golden brown.
Instructions for Sausage Gravy:
Get out a large frying pan and cook your sausage. (Make sure that itâ€™s broken up into small pieces and cooked all the way through)
Sprinkle the flour over the sausage and cook for another minute or so until the sausage absorbs the flour.
Slowly add in the room temperature milk. (constantly being stirring slowly so that the gravy doesnâ€™t burn to the bottom of the pan)
Bring it to a boil and then once itâ€™s at a boil, cook it for another minute or until it thickens.
Mix in the black pepper and seasoning salt.
Remove from the heat and let it sit a few minutes so it thickens some more and becomes more of a gravy.
Serve and enjoy over biscuits or potatoes!