Biscuits and Gravy

Ingredients

• 2 1/2 cups self-rising flour
• 2 tsp sugar, optional
• 1/2 tsp kosher salt
• 4 Tbsp vegetable shortening
• 4 Tbsp butter, cut into cubes, chilled
• 1 cup chilled buttermilk, plus 1-2 Tbsp more, if needed
• 1 Tbsp melted butter
• 1 lb sage-flavored pork sausage
• 1/4 cup finely chopped white or yellow onion
• 6 tbsp all purpose flour
• 4 cups whole milk
• 1/2 tsp poultry seasoning
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1-2 dashes of Worcestershire sauce
• 1-2 dashes of Tabasco sauce, cayenne pepper, or other hot sauce
• 1-2 Tbsp butter or bacon grease, if needed

Directions

1. For the baking tips: 1) Measure the flour by spooning it into the measuring cup, then sweep off the excess with the flat side of a knife. Dipping the cup straight into the flour compacts it, which can leave you with more flour than you meant to use. 2) If you’d rather not use 4 Tbsp butter and 4 Tbsp shortening, you can use 8 Tbsp of either one, or any mix of the two that adds up to 8 Tbsp. Heat the oven to 450 degrees F. Set up a floured work surface for the dough, and have an un-greased baking sheet nearby, lined with Silpat sheets if you have them.
2. In a medium-sized bowl, whisk together the flour, sugar and salt.
3. Cut the shortening and butter into the flour mixture with a fork or pastry blender. Move briskly so the fats stay cold, since overworking warm dough is not a friend to fluffy biscuits. You’re looking for a rough, crumbly mixture.
4. Make a hollow in the center of the flour mixture and add the buttermilk. Stir with a spoon only until the buttermilk is taken up and the dough pulls away from the bowl; if it seems too dry, add 1-2 tbsp more buttermilk. Stop before you over mix. The dough should feel tacky, not soupy and not dry.
5. With lightly floured hands, transfer the dough to the lightly-floured surface. Fold it gently onto itself 2 or 3 times, then pat it into a 3/4" thick round. If you choose to use a rolling pin, dust it with flour first so it doesn’t grab the dough.
6. Use a 2-inch biscuit cutter to stamp out the biscuits, pushing directly downward rather than twisting. Twisting can keep the biscuits from lifting properly. Flour the cutter between cuts so the dough releases cleanly.
7. Arrange the biscuits on the baking sheet with their edges just touching; if you want crisper sides, space them apart instead. Gather and shape the scraps, then cut more biscuits, touching the dough as little as you can. At this stage, you can begin the sausage gravy and slide the biscuits into the oven just before the milk goes into the gravy.
8. Bake at 450 degrees F for 15-18 minutes, until the tops are pale golden brown. Rotate the baking sheet midway through the baking time.
9. If using it, brush the baked biscuit tops with melted butter.
10. Preheat a 4-quart saucepan over medium high heat. To check the pan, flick in a few drops of water; when they vanish, it’s ready. Add the sausage in crumbles and let it brown for a minute or two, then reduce the heat to medium. Keep cooking, breaking the sausage into smaller bits, until the pink is gone. Add the onions and cook until translucent.
11. Use a slotted spoon or spatula to lift the sausage out, leaving the drippings behind. If you have less than 3 tbsp drippings in the pan, add enough butter or bacon grease to bring it to about 3 tbsp. Return the cooked sausage to the pan over medium heat, then scatter the flour over it. Stir the flour through the sausage and cook for about 6-8 minutes, until it begins to bubble and takes on a faint golden color.
12. Mix in the poultry seasoning, nutmeg, Worcestershire sauce, Tabasco sauce and salt. Cook for 1 minute to round out the flavor.
13. Pour in the milk slowly and continue cooking over medium heat, stirring now and then, until the gravy thickens, about 15 minutes. Patience pays off here, so don’t rush it.
14. To serve, split a biscuit and place it in a bowl or on a plate. Spoon a generous amount of sausage gravy over one half, then set the other biscuit half on top.