Standard sausage and black pepper gravy with Edna Lewis recipe (below) biscuits. We like to tear the biscuits up before adding the gravy.
If you ever want to make your own sausage this seasoning is good. We use 1.5x to 2x the suggested amount for more flavor, which is a note listed with the instructions included. It makes 24 lbs at the suggested amount. https://www.amazon.com/Hi-Mountain-Prairie-Breakfast-Seasoning/dp/B0075D2B4S
We us a pork butt usually. The small boneless 3lb sizes are great for making a few patties and freezing some for later.
You can use a counter top meat grinder, the old timey clamp on style, are around $30. Or add one to your mixer or a stand alone unit. These are great for making fresh ground burgers too!
Tip 1 - We like to use all butter as lard or a mix of butter and butter flavor crisco. Freeze and shredded before adding to the flour mixture. If you like the buttery style biscuits in the can or from the freezer section, add more butter shreds in a fold just before baking and/or add 1tsp of butter extract with the buttermilk.
Tip 2 - We don't keep buttermilk often as we rarely use it. To make it from whole D milk, add 1tbs white vinegar per cup milk and let sit for 15 minutes. It will thicken. You can use lemon juice too as vinegar too.
Edna Lewis Buttermilk Biscuits
3 Cups sifted flour (We love Bob’s Red Mill. But find a soft flour.)
1 Teaspoon salt
½ Teaspoon baking soda
4 Teaspoons baking powder
2/3 Cup lard
1 Cup plus 2 Tablespoons buttermilk
Mix flour, salt, soda and baking powder in a big bowl. Add the lard and mix it in with your fingers until it’s all dispersed and feels like cornmeal.
Add the buttermilk. Stir it in with a wooden spoon, three or more minutes.
Flour a good surface. Roll the dough onto the floured surface. Knead it a bit by folding the dough over onto itself. Dust a rolling pin and roll out the dough into an even thickness. Dust your cookie cutter. We like a square one-you waste less dough.
Cut out the biscuits, trying to use all the dough. With leftover, roll into a ball and flatten.
Put the biscuits on a cookie sheet. Miss Edna likes one that has “a bright surface” since the biscuits will “brown more beautifully.”
Damn, I love her.
Bake 13 minutes in a pre-heated 450-degree oven. Remove and take them off the sheet so they don’t keep baking.
Put a clean kitchen towel in a serving bowl and wrap the biscuits in there.
Use real butter on them. Margarine is for car engines.
We cotton to Bonne Maman raspberry Preserves.
Recipe from The Taste of Country Cooking, by Edna Lewis, Copyright © 1976