" Bucket List, The" Biscuits to Die For with One Foot in the Gravy

Join Claud as he shows Janet and Paul just how easy it is to make his light and airy "Biscuits to Die For with One Foot In the Gravy." They're heavenly!

Ingredients:
For the gravy:

  • 1 pound country sausage
  • 1 cup finely chopped mushrooms
  • 3 tablespoons flour
  • 1 cups whole milk, hot
  • 1 teaspoon chopped, fresh thyme
  • Salt and freshly ground black pepper, to taste
  • Tabasco sauce, to taste
For the biscuits:
  • 4 cups self-rising flour
  • 3 tablespoons sugar
  • teaspoon baking soda
  • teaspoon ground sage
  • 6 tablespoons cold shortening
  • 4 tablespoons cold butter
  • 2 cups buttermilk
  • 1 cup heavy cream
  • 1 cups cake flour

Directions:

Gravy:

1. Brown the sausage in a large, heavy skillet over medium heat. Transfer sausage to a plate and set aside.

2. Discard all but 3 tablespoons of drippings from the pan; add the chopped mushrooms and onion and cook until lightly browned, about 3 minutes.

3. Add the flour and cook, stirring constantly until the flour begins to color, about 3 minutes.

4. Add the hot whole milk and continue cooking until thickened.

5. Add the cooked sausage and fresh thyme and season to taste with salt, pepper and Tabasco sauce.

Biscuits:

1. Preheat oven to 475 F. degrees. Sift together the self-rising flour, sugar, baking soda, and ground sage into a large mixing bowl.

2. Cut the shortening and butter into small pieces and work into the flour mixture until the lumps are no larger than a small pea.

3. Add the cream and buttermilk and stir together only until the mixture becomes cohesive. It will be too sticky to handle. Allow the mixture to stand about 5 minutes.

4. Dump the cake flour onto a clean work surface in a pile. Dust hands with flour and pinch off biscuit-sized lumps of dough.

5. Quickly roll through the cake flour and roll lightly between your hands to form a ball and transfer to a well-buttered muffin tin or crowd together into a buttered cake pan or pie plate.

6. Brush with cream or melted butter and bake about 20 minutes or until proud, puffy and golden.

Makes 14 biscuits



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