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Living Spring Farm

Adamstown, Pennsylvania

Heritage Recipe

Buttermilk Biscuits and Sausage Gravy

Ingredients for buttermilk biscuits
2 cups self-rising flour
1/4 cup Crisco shortening
Buttermilk
Ingredients for sausage gravy
1/4 pound bulk pork sausage
2 to 3 Tablespoons all-purpose flour
2 Tablespoons butter
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/4 to 1-1/3 cup milk

For Biscuits: Preheat oven to 375 degrees. Blend together until contents look like coarse corn meal. Pour enough buttermilk in to make flour wet and work together; you may need another cup of flour to knead with. Flatten out and using a biscuit cutter or a glass, cut out biscuits. Bake in the oven until biscuits rise and have browned a bit.

For Sausage Gravy: Cook sausage until there is no pink in sight; drain if necessary. Stir in flour, butter, salt, and pepper, gradually adding the milk as well, stirring constantly. Bring to a boil. After gravy has been at a boil for about two minutes, stir and serve over biscuits.

My parents are from the South, and my relatives still live there. As a child growing up we would spend every summer in North Carolina. We would all gather at my grandmother's house and eat a hearty dinner that she would make, then we would all sit around talking about the good times we've had. Then we would all go to bed and wake up to the aroma of a big country breakfast, my what a smell! Grandmother would get up early to prepare things like homemade buttermilk biscuits, thick sausage gravy and hot strawberry jam. I use to watch her in the kitchen and ask her to give me the recipes of certain dishes. She would laugh and say, "I don't use recipes; it's a little of this and a little of that." I inherited a few of her famous dishes just by watching and experimenting. Best of all, I know I have inherited her wonderful Southern hospitality that keeps people coming back to my Bed and Breakfast. Debra Cazille

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