MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Joanna Gaines' Biscuits
Categories: Breads, Dairy, Pork
Yield: 20 servings

4 c Self-rising flour
2 tb Baking powder
1 ts Baking soda
3/4 lb Salted butter; cold, in 1/2"
- pieces or grated
2 lg Eggs; beaten
+=PLUS=+
1 lg Egg; for brushing
1 1/2 c Buttermilk; + 1 tb for
Brushing
Strawberry jam or Classic
- Sausage Gravy; to serve

MMMMM-------------------CLASSIC SAUSAGE GRAVY------------------------
2 lb Pork sausage
6 tb Unsalted butter
6 tb A-P flour
2 c Whole milk
Salt & fresh ground pepper

In a large bowl, whisk together the flour, baking
powder, and baking soda.

Add the cold butter and use a pastry blender to cut it
into the flour until the pieces are even and about the
size of peas.

Stir in the beaten eggs with a wooden spoon until
combined.

Stir in 1 1/2 cups of buttermilk until the dough comes
together into a sticky mass. If it’s too dry, add more
buttermilk 1 tablespoon at a time until the correct
consistency is reached.

Cover the bowl and refrigerate the dough for at least 30
minutes (or up to overnight).

Set the oven @ 400ºF/205ºC and line a baking sheet with
parchment paper.

Scrape the chilled dough onto a floured work surface and
press it into a round about 14" across and 1/2" thick.

Use a floured 2 1/4" round cutter to cut out
approximately 20 biscuits. Gather and pat out any scraps
to cut more biscuits.

Arrange the biscuits on the prepared baking sheet so
that they are touching.

Beat the remaining egg with 1 tablespoon of buttermilk
and brush it on top of the biscuits.

Bake until golden brown (15 to 20 minutes).

Let the biscuits cool slightly on a rack.

Serve them fresh out of the oven with strawberry jam or
gravy if desired.

CLASSIC SAUSAGE GRAVY: In a large skillet, cook the
sausage over medium heat until cooked through and nicely
browned, about 15 to 20 minutes. Transfer the sausage to
a platter and set aside.

Add butter into the rendered grease in the skillet,
scraping the pan to incorporate any browned bits. Once
the butter is melted, whisk in the flour until smooth.
Then, whisk in the milk 1 cup at a time, making sure to
get any lumps out until the mixture is smooth. Bring to
a simmer over medium heat and cook until slightly
thickened, about 5 minutes.

Stir the sausage into the gravy. Season generously with
salt and pepper. Serve warm.

Store leftovers in a covered container in the
refrigerator for up to 4 days. Reheat gently over low
heat.

Remember, these biscuits are best enjoyed on the day
they are made!

Joanna Gaines

Makes: 20 biscuits

RECIPE FROM: https://www.tasteofhome.com

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