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1
Put butter and shortening in the freezer for about 30 minutes (no longer).
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2
Brown sausage in a medium-sized sauce pan on the stove.
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3
Once browned, remove pan from heat, remove the sausage from the pan but leave the rendered fat behind.
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4
Preheat oven to 450F.
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5
Combine flour, salt, sugar, baking powder and tartaric acid in a large mixing bowl.
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6
Cut cold butter and shortening into small cubes.
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7
Add to flour mixture and cut fats into flour.
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8
Mixture should now look mealy.
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9
Add milk to flour mixture.
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10
Stir lightly to loosely combine.
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11
Pour dough out onto clean, floured surface.
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12
Mash together and begin to roll dough with a rolling pin.
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13
Roll dough to about a half inch thick.
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14
Fold dough in thirds.
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15
Roll out flat again and again fold in thirds.
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16
Do this 4-5 times (don't worry about over-working the dough).
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17
Dough should end up being about half to one inch thick.
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18
Cut rounds with a biscuit cutter (or use the top of a large martini shaker like I do.
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19
:) ).
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20
Place on a baking sheet.
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21
Biscuits should be touching.
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22
Bake for 12 minutes.
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23
While biscuits are baking melt TBSP of butter in the pan that the sausage was browned in.
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24
Once butter is melted, stir in TBSP of flour and make a roux.
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25
Add a pinch of salt.
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26
Cook roux for 3-5 minutes.
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27
Stir in milk, whisking constantly.
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28
The gravy should come together quickly.
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29
Add the sausage and stir in with salt and pepper to taste.
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30
Serve gravy over biscuits.
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31
Great for breakfast or really anytime you're awake.
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32
Enjoy!
