- 2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3 tablespoons butter, cold
- 3 tablespoons shortening
- 1 cup buttermilk
- 1/2 pound pork sausage
- 2 tablespoons butter
- 1/3 cup flour
- 3 1/4 cups milk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Preheat oven to 400°F.
- Combine all dry ingredients in a bowl. Cut butter into chunks and cut butter and shortening into the flour mixture until it is a course crumble.
- Add buttermilk and mix just until combined. You don't want to over-mix. It will be very wet at this point.
- Turn dough onto a floured cutting board or clean counter. Using floured hands, gently pat down dough until it's about 1/2 inch thick (don't use a rolling pin).
- Fold dough in half and gently press down about 4-5 times, adding a little bit of flour if needed. Pat down to about 1 inch thickness.
- Using a round biscuit cutter or the top of a glass, cut biscuits and place on an ungreased cookie sheet. You can shape the leftover dough into additional biscuits, but be sure not to over-handle the dough.
- Biscuits can be placed next to each other on the cookie sheet for softer sides or separated for crustier sides.
- Bake for 10-12 minutes, until lightly browned.
- Brown sausage in a medium skillet and drain, reserving pan drippings in pan. Set sausage aside.
- Add butter to drippings and melt. Add flour and cook for about 1 minute, stirring.
- Gradually add milk and cook over medium heat, stirring constantly, until gravy thickens. Stir in salt, pepper, and sausage.
- Cook until heated through and desired thickness has been reached. Serve over hot biscuits.
SOUTHERN UNCOVERED WITH THE LEE BROS
Want more Southern cooking? I’m excited about the new show, Southern Uncovered With the Lee Bros, which premiered on Ovation TV on Sunday, June 14.
ABOUT Southern Uncovered: In each episode of Southern Uncovered, Matt and Ted Lee explore a different city in the South, seeking to expose the unique and unexpected sides of Southern cuisine and culture. The brothers aren’t afraid to get their hands dirty – or lace up their dancing shoes – as they introduce us to the people, places and amazing plates that define the South, beyond the stereotypes. Over the six-episode series, Matt and Ted will introduce viewers to the food, art, and culture of Charleston, Atlanta, Dallas, New Orleans, Asheville, and Louisville.
“With Southern Uncovered we have an opportunity to share what we love about the South, while also giving people a fresh spin on its food and rich cultural history,” says Matt Lee. “Along the way, we aim to challenge a few preconceived ideas about southern style and living by introducing viewers to some stereotype-busting and inspiring ideas, people and places.”
“For years the South has held a reputation as being a mecca of culinary genius,” continues Ted Lee. “But still some folks think southern cooking is all overcooked and over salted . We’re on a mission to celebrate the ground-breaking champions of the new Southern culinary movement, while also exploring how Southern flavor influences the culture in all the cities we visit on the show.”
Matt and Ted grew up in Charleston, South Carolina and are founders of The Lee Bros. Boiled Peanuts Catalogue. Their three cookbooks, The Lee Bros. Southern Cookbook (2007), The Lee Bros. Simple Fresh Southern (2009), and The Lee Bros. Charleston Kitchen (2013) have, combined, won six James Beard and IACP Awards, and they are widely credited with bringing a richer understanding of southern cooking into the mainstream.
Official Site: http://www.ovationtv.com/series/southern-uncovered-with-the-lee-bros/
Series Sneak Peak: https://www.youtube.com/watch?v=A-RzWjRlu0o
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