This was a first for me. I have never made good biscuits - and I have never made gravy at all. That has now all changed. They were a big hit with the family! (The picture is not especially appetizing - but how do you make biscuits covered in gravy look good unless you photograph for Cracker Barrel?)
Here are the recipes.
From our local newspaper - the syndicated column "The Amish Cook".
Homemade Biscuits from Elizabeth Coblentz (2001)
2 cups sifted four (I didn't sift)
1 T. of baking powder
1 t. salt
1/4 cup mayonnaise
1 cup milk
1 t. sugar
In a large bowl sift flour, baking powder, and salt. Add remaining ingredients and mix until smooth. Drop by T. onto a greased cookie sheet - or fill 12 muffin tins 2/3 full. (This is what I did and it worked great.) Bake 18-20 minutes at 375. When done the biscuits will look a light golden brown in color. Makes 12, 3 inch biscuits.
While the biscuits are cooking - make your gravy.
Mother's Sausage Gravy from Lovina Eicher (daughter of Elizabeth Coblentz)
1 pound (bulk) sausage, browned
4 T. flour
1 qt milk (I only used 3 and 1/2 cups - I like it a bit thicker.)
salt and pepper to taste
Brown sausage in an iron skillet. Pour off grease. Add flour and brown lightly. Add milk and stir until smooth. (I added only 2 cups and then gradually increased it another cup and a half until it was the consistency I liked.) Bring to a boil and add more milk until the desired consistency or thickness. Add salt and pepper to taste.
*Note: I do like a slight kick in my gravy - so I may try adding a pinch of red pepper next time.