Our Version of Texas Biscuits and Gravy

We love this around our house. Not all of my children like the gravy so I make extra biscuits to eat with jam and butter. You can use your favorite biscuit recipe if you'd like. Here's the one I used.

Here's how we make our gravy:

2 Tbls. butter
2 or 3 beef bullion cubes
2 cloves of garlic, crushed
1 lb. sausage, ground

Combine ingredients over low heat. Continue until sausage is well done over low-medium heat.

Add to above mixture changing to low heat:

1 8 oz. container of sour cream

Mix below ingredients together for a thickening agent and add a little at a time to get the gravy thickness or thinness you like (you can skip this step if you like the way the gravy already is):

1/4 stick butter to 1/4 cup flour

Slowly add until it's how you like it.

Pour gravy over warm biscuits and enjoy!

Tender Egg Biscuits

These are really soft and tasty. Best if eaten the day they are made.

3 cups flour
4 1/2 tsp. baking powder
1 Tbsp. sugar
3/4 tsp. cream of tartar
1/2 tsp. salt
3/4 cup cold butter or margarine
3/4 cup milk
1 egg, slightly beaten

Mix together flour, baking powder, sugar, cream of tartar and salt. Cut in butter or margarine until mixture is size of small peas. Stir in milk and egg. Knead once or twice on lightly flowered board. Roll to 1/2-inch thickness. Cut with 2 1/2-inch biscuit cutter, and bake at 450° on ungreased baking sheet for 10-12 minutes. Makes about a dozen biscuits.

Homeade Grands-type Biscuits

I really like this biscuit recipe from allrecipes.com. I've used it a variety of different ways, i.e., pigs in blanket, biscuits and gravy, biscuits on top of chili or chicken ala king. It hasn't failed me yet. In this picture that I took and posted here, I made these biscuits last night and we had them with soup. I had doubled the recipe for our family and I added half shortening and half butter. They turned out flaky with a nice buttery taste. I hope you'll like them.