Southern Biscuits with Sausage Gravy
	1 cup plus 2 Tbsp flour
	1 tsp baking powder
	1/2 tsp salt
	1/4 tsp baking soda
	2 Tbsp shortening or butter
	3/4 cup buttermilk
	1 Tbsp shortening/butter (for frying pan)
	Mix the dry ingredients together in a mixing bowl.  Blend in the
	shortening/butter until the mixture is coarse and grainy. Then,
	using a fork, stir in the buttermilk.  Do not overmix.  Put out on
	a floured board or marble pastry board and knead just a few times.
	Pat out the dough to about 1/2-inch thick.  Cut with a biscuit cutter
	or glass.  (Flour the cutter.)  Do not handle the dough too much or it
	will get tough.  Use a heavy black iron frying pan.  Place the 1 tablespoon
	of shortening/butter in the frying pan and put the frying pan in the oven
	for about 7 minutes. Remove the pan from the oven and place the biscuits
	in the pan.  Turn each once in the oil and bake the biscuits at 500 degrees
	for 10 minutes, or until light brown.
	Sausage Gravy
	While the biscuits are baking, cook some pork breakfast sausage in a
	skillet.  Do not drain off the fat.  When the sausage is cooked, remove
	it and set it aside.  Put a couple of tablespoons of flour in the
	sausage fat and stir to make a roux.  (If you have some spare bacon
	grease, add it for extra flavor.)  Allow the flour to cook for a minute
	or two, then add milk (preferably a high fat version) while stirring
	constantly.  Cook and stir on low heat until the mixture is thickened.
	To assemble, split a biscuit, put a patty of sausage on each half, then
	pour on the gravy.

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