Ingredients
2 cups all-purpose flour3 teaspoons baking powder1 tablespoon sugar1 teaspoon salt1/4 teaspoon pepper, optional3 tablespoons cold butter, cubed1 tablespoon shortening3/4 cup 2% milkSAUSAGE GRAVY:1 pound bulk maple pork sausage1/4 cup all-purpose flour3 cups 2% milk2 tablespoons maple syrup1/2 teaspoon salt1/4 teaspoon ground sage1/4 teaspoon coarsely ground pepper
Preparation
Preheat oven to 400°. In a large bowl, whisk flour, baking powder, sugar, salt and, if desired, pepper. Cut in butter and shortening until mixture resembles coarse crumbs. Add milk; stir just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times.
Pat or roll dough to 1-in. thickness; cut with a floured 2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet. Bake until golden brown, 15-17 minutes.
Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink, 6-8 minutes, breaking into crumbles. Stir in flour until blended; gradually stir in milk. Bring to a boil, stirring constantly; cook and stir until sauce is thickened, 4-6 minutes. Stir in remaining ingredients. Serve with warm biscuits.
