DROP BISCUITS:--
1 c. flour
1/2 tsp. salt
1/4 c. (1 stick) butter or oleo
1/4 c. milk (may need more)
Sift dry ingredients into mixing bowl. Cut butter into flour mixture until
mixture looks like "meal". Stir in milk. (If dough does not seem pliable, add
2 tablespoons more milk to make soft dough.) Mix lightly (too much handling
makes tough biscuits.) On ungreased cookie sheet drop from teaspoon 1 inch or
2 inch biscuits 1/2 inch apart. Bake 1 inch - 8 minutes or until golden brown
- yields 20. Bake 2 inch - 10 minutes or until golden brown - yields 10.
Quadruple recipe when baking biscuits for freezing. Decrease baking time by 2
minutes (do not brown). Cool, freeze on cookie sheet, then place in freezer
bags. --SAUSAGE GRAVY:--
Brown 1 pound mild pork sausage (broken up). Drain well on paper towels. Add
to browned pork sausage: 1 tbsp. flour
1 pkg. Lipton's Onion soup
3 c. water
Simmer until desired thickness. To cover individual biscuits. (A man's
delight!)
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