Breakfast Across America:Biscuits with Sausage Gravy

Biscuits 'n Gravy was Kay's breakfast of choice on this trip. A true Southern classic which is popular all over the country. Here is James Villas' take on this perennial favorite.

Biscuits with Sausage Gravy

FRESH COUNTRY SAUSAGE

(makes 3 pounds of sausage meat)

1. 2 pounds boneless pork shoulder, chilled
2. 1 pound fresh pork fat, chilled
3. 1 tablespoon salt
4. 1 teaspoon freshly ground black pepper
5. 2 teaspoons ground sage
6. 1 teaspoon dried red pepper flakes
7. 2 tablespoons cold water

Cut the pork and pork fat into 2-inch chunks and pass first through the coarse blade, then through the fine blade of a meat grinder into a large mixing bowl. Add the remaining ingredients, moisten both hands with water and knead the mixture till well blended and smooth. Wrap the sausage in plastic wrap and store in the refrigerator at least 2 hours before using.

Biscuits with Sausage Gravy

(4 to 6 servings)

The Biscuits

1. 1 1/2 cups all purpose flour
2. 2 teaspoons baking powder
3. 1/2 teaspoon salt
4. 3 tablespoons chilled vegetable shortening
5. 3/4 cup milk
6. 1 pound bulk sausage

The Gravy

1. 4 tablespoons butter
2. 1/4 cup all-purpose flour
3. 2 1/2 cups milk
4. Salt and freshly ground black pepper to taste

Preheat the oven to 475 degrees.

To make the biscuits, whisk together the flour, baking powder and salt in a large mixing bowl. Add the shortening and cut in with a pastry cutter or rub with your fingertips till the mixture is mealy. Gradually add the milk and stir just till the dough holds together and is still sticky. Transfer to a lightly floured work surface, knead about 8 times, and form the dough with your hands into 8 smooth rounds about 1 inch thick. Arrange the rounds on a baking sheet about 1 inch apart, bake in the upper third of the oven till golden brown, about 15 minutes,and keep warm.

With your hands, form the sausage meat into 8 patties, fry the patties on both sides in a large skillet over moderate heat till nicely browned and cooked through, about 5 minutes, drain on peper towels and keep warm on a plate. Set the skillet with the fat aside.

To make the gravy, pour off about half the fat from the skillet, add the butter to the skillet, and stir over moderate heat till the fats are incorporated, scraping the browned bits off the bottom. Gradually add the flour, stir till it has absorbed the fats, and cook, stirring constantly,till the flour turns golden brown,about 2 minutes. Gradually add the milk, stirring constantly, till the gravy is thickened, smooth and slightly browned. Season with salt and pepper and stir well.

To serve, split the biscuits in half and place the bottoms on warm serving plates. Top each bottom with a sausage patty, arrange the biscuit tops at an angle, spoon hot gravy over the tops, and serve immediately.