Southern Biscuits with White Sausage Gravy

Made this for a breakfast potluck at work…

Recipe

2 cups flour
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons butter
2 tablespoons shortening
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1 cup buttermilk, chilled
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Preheat oven to 450 degrees.

In a large mixing bowl, combine flour,
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baking powder, baking soda
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and salt.
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Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don’t want the fats to melt.)
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Make a well in the center and pour in the chilled buttermilk.
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Stir just until the dough comes together. The dough will be very sticky.
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Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough.
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Place biscuits on baking sheet so that they just touch.
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Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that’s life.)

Bake until biscuits are tall and light gold on top, 15 to 20 minutes.
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White Sausage Gravy

One 12-ounce tube bulk pork sausage
2 tablespoons all-purpose flour
2 cups milk
Freshly ground black pepper, to taste
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(I was a dummy and forget to get Jimmy Dean Sausage for this, I HIGHLY recommend using Jimmy Dean Sausage as it is the best sausage, lots of flavor and makes for a great gravy)

Heat a large cast-iron skillet over medium-high heat. Add the sausage, break it up with a wooden spoon,
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and cook, stirring occasionally, until well browned and cooked through, about 7 minutes.
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Using a slotted spoon, transfer the sausage to a bowl, leaving the rendered fat in the skillet. Whisk the flour into the fat and cook,
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stirring, for about 1 minute. While whisking, pour the milk into the skillet
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and bring the gravy to a boil.
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Lower the heat and simmer gently for 2 minutes. Stir in the sausage
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and season with pepper. Split the biscuits in half and divide them among plates. Top each biscuit with some of the gravy and serve immediately.
So I made this for a potluck and so I made the gravy the night before and then forgot to take a picture the next day of the gravy over the biscuits!

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