Biscuits and Sausage Gravy

Cook's Country (April/May 2008)

Prep
	Oven to 450°, middle rack. Line rimmed baking sheet with parchment.
Biscuit Dough
				Blend in food processor until consistency of cornmeal, ~1 min.
	15	oz	flour
	1	T	sugar
	1	T	baking powder
	1	t	salt
	1/2	t	baking soda
	4	T	shortening, 1/2 inch chunks
	8	T	butter, 1/2 inch chunks

				Fold into flour mixture in large bowl.
	1 1/4	c	buttermilk	Fold into flour mixture in large bowl.
Form Biscuits
	Turn out dough onto counter. Fold/knead 5-8 times. Return to bowl. Flour work surface. Shape into 9 inch disc, about 3/4 inch thick. Cut out biscuits and place in baking sheet.
Bake
	Bake @ 450° for 5 min, middle rack. Rotate pan, reduce to 400° for 12-15 min until golden brown. Remove, cool on wire rack.
Gravy
				Cook in 12 inch cast iron or traditional skillet until no longer pink.
	1 1/2	lbs	pork sausage

				Cook with sausage until flour is incorporated, 30-60 sec.
	1/4	c	flour
	1	t	ground sage
	1	t	ground fennel
	1 1/2	t	ground pepper

				Stir into pan, cook over med-low until thickened.
	3	c	milk	Stir into pan, cook over med-low until thickened.