Recipe(tried): Sausage Gravy and Wesson Oil Stir and Roll Biscuits

SAUSAGE GRAVY AND BISCUITS

SAUSAGE GRAVY

1 pound Bulk Pork Sausage (such as Jimmy Dean)
2 Tbsp cooking oil
1/3 cup all purpose flour
4 cups milk
2 Tbsp onion flakes
1 tsp onion powder
1/4 tsp seasoning salt
1/8 tsp ground black pepper
A few dashes of Tabasco sauce to taste

Add oil to skillet and cook sausage over medium heat. Scramble meat and cook until browned and done. Try to break sausage into as small a bits as possible.

Sprinkle flour over cooked sausage, and stir and cook until meat is coated and flour is browned. About 3 or 4 minutes.

Add milk, onion flakes, onion powder, seasoning salt, black pepper and Tabasco sauce. Stir constantly and scrape bottom of skillet with rubber spatula. Simmer until gravy is thickened. About 5 minutes.

Serve over bread, toast, biscuits, potatoes, etc.

Makes about 6 cups of gravy.

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The easiest biscuit recipe I've found for biscuits is the one that uses cooking oil instead of solid shortening. Here's the one I use. For a fluffier biscuit, I don't roll them out, I just pick up the dough and form into balls about the size of a tennis ball and place them on baking sheet. I use canola oil. I wouldn't use olive oil, it's taste comes through in the biscuits.

WESSON OIL STIR AND ROLL BISCUITS

FOR SWEET MILK BISCUITS:
2 cups flour
3 tsp baking powder
1 tsp salt
1/4 cup Wesson oil
1/2 cup milk

FOR BUTTERMILK BISCUITS:
2 cups flour
2 tsp baking powder
1 tsp salt
1/4 tsp baking soda
1/4 cup Wesson oil
1/2 cup buttermilk or sour milk*

Sift dry ingredients together into a bowl. Pour oil and milk into a measuring cup, but don't stir together. Pour all at once into the flour. Stir with a fork until mixture cleans sides of bowl and rounds up into a ball.

For drop biscuits; drop dough onto ungreased cookie sheet.

For rolled or patted biscuits; smooth up dough by kneading about 10 times without additional flour. With dough on waxed paper, press out 1/4-inch thick with hands, or roll out between waxed papers. For a thicker biscuit, roll dough 1/2-inch thick. Cut with unfloured biscuit cutter.

Bake 10 to 12 minutes on ungreased cookie sheet in very hot oven (475-degrees F).

Makes 20 medium biscuits.

NOTE: If you are doubling or tripling the recipe, measure oil and milk into a bowl; then pour all at once into the flour.

*To make sour milk, place 1 1/2 teaspoons of vinegar or lemon juice in measuring cup and add enough milk to epual 1/2 cup. Stir and let stand 5 minutes to thicken. You could also use plain yogurt thinned with a little milk.