Crisco Biscuits and Sausage Gravy

Crisco Biscuits and Sausage Gravy

 Makes 12 to 16 (2 inch) biscuits


 2 cups sifted all-purpose flour

3 teaspoons baking powder

1 teaspoon salt

1/3 cup CRISCO all-vegetable shortening or 1/3 CRISCO stick

3/4 cup milk


 Heat the oven to 425ºF. Combine the flour, baking powder and salt in a bowl. Cut in the shortening using pastry blender (or 2 knives) until the mixture resembles coarse meal. Add milk; stir with a fork until blended.

 Transfer dough to lightly floured surface. Knead gently 8 to 10 times. Roll dough ½ inch thick. Cut with floured 2-inch-round cutter.

 Bake at 425ºF for 12 to 15 minutes. DO NOT OVERBAKE


 Biscuit recipe originally from

 To make gravy:-

 Cook 1/2 Lb. Pork sausage, in a pan, until browned. Remove from the heat. Drain grease from the sausage. Retain the drained sausage. Return the grease to the pan and then return the pan to the heat.

 (Alternatively heat ¼ cup of oil in the pan.)

 If there is not enough grease from the sausage, a little oil can be added.

 Mix flour in the grease, with a whip, until flour is absorbed in grease. Add milk SLOWLY until desired thickness is achieved, stirring constantly. Add the drained sausage back to the gravy; add Salt and Pepper, to taste and stir.

 Serve over crumbled cooked biscuits.


About Colins Place

Originally from the UK, now living and working amongst the corn and beans in small town Midwest USA
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