THE SOUTH Make 4 Sausage Gravy and Biscuits Biscuit Tips: Make the biscuits all the same size so they cook at the same rate. USE ALL THE DOUGH!! NO WASTE! Gravy Tips: Make the roux carefully, and be patient - let the gravy thicken for best results. It may take a while.

THE SOUTH Cut-in: Using a pastry blender or 2 knives, cut up the fat into the flour mixture to make coarse crumbs for better mixing Drop: Spoon up dough or batter onto baking sheet, informal shape Sausage Gravy and Biscuits Do NOT use the whisk when combining liquid and dry ingredients for thick dough.

THE SOUTH Sausage Gravy and Biscuits or Buttermilk Substitute (Not a technique): 1 T. lemon juice or vinegar + enough milk = 1 cup Sausage Gravy and Biscuits or Self Rising Flour Substitute (not a technique): for each cup of flour needed you add 1 ½ tsp. baking powder and ½ tsp. salt.

THE SOUTH Sausage Gravy and Biscuits Technique and Tool: Brush: top of biscuits with 2 tablespoons of milk BEFORE BAKING!! Pastry Brush:

THE SOUTH NOT use metal in the electric skillet!! Do NOT use metal in the electric skillet!! Brown: Cook meat until no pink remains, prevent food-borne illness ROUX: A mixture of fat (butter/oil) and flour, cooked together to form paste for thickening of gravy/soups/ stews/chowders