Southern Style Biscuits and Gravy

Biscuit Ingredients:
  • 2 cups self-rising flour
  • 1/4 cup all vegetable shortening, butter or lard
  • 1 cup buttermilk, or whole milk
Preheat oven to 500 degrees. In mixing bowl, cut the shortening into the self-rising flour with a pastry blender or fork or your fingertips until it resembles coarse crumbs.
Blend in buttermilk with fork just until the dough comes together. The dough will be sticky.
Turn the dough onto a lightly floured surface. Knead gently by folding the dough 8 to 10 times.
Press into circle that's 1 inch thick.
Cut out biscuits with 2-inch cutter, being sure to push straight down through the dough. Do not twist the cutter until the dough has been cut all the way through.
Place the biscuits on baking sheet so that they barely touch. Gather up the scrap dough, press it into a circle, working it as little as possible and continue cutting until all dough has been used.
Bake 8 to 10 minutes or until golden brown.

Sausage Gravy Ingredients:
  • 1 pound fresh sausage
  • 3 TBS shortening, or bacon drippings
  • 1/4 cup all-purpose flour
  • 3 cups milk
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
In a large heavy skillet, brown the sausage breaking it up with a spatula over medium high heat. Do NOT drain.
Add the shortening, flour, salt and pepper.
Cook stirring constantly until flour begins to brown.
Slowly add milk while continuing to stir.
Bring to a boil, reduce heat to a simmer and cook for one minute sitrring occasionally. As the gravy cools it will thicken so if you want thinner gravy, add a little more milk.
Cut the biscuits in half and pur the gravy over the biscuits.
If you want just a plain milk gravy recipe, form the sausage into patties and brown. Remove them from the skillet to use to make sausage biscuits and continue the recipe the same way.

Boss Hog Vegetarian Chili

Serves 8


  • 1 TBS olive oil

  • 1/2 medium onion, chopped

  • 2 bay leaves

  • 1 tsp ground cumin

  • 2 TBS dried oregano

  • 1 TBS salt

  • 2 stalks celery, chopped

  • 2 green bell peppers, chopped

  • 2 jalapeno peppers, chopped

  • 3 cloves garlic, chopped

  • 2 (4 ounce) cans chopped green chile peppers, drained

  • 2 (12 ounce) packages vegetarian burger crumbles (or if you prefer meat- ground turkey, browned)

  • 3 (28 ounce) cans whole peeled tomatoes, crushed

  • 1/4 cup chili powder

  • 1 TBS ground black pepper

  • 1 (15 ounce) can kidney beans, drained

  • 1 (15 ounce can garbanzo beans, drained

  • 1 (15 ounce) can black beans

  • 1 (15 ounce) can whole kernel corn


1. heat the olive oil in a large pot over medium heat. Sitr in the onion, and seasno with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles (or browned turkey meat). Reduce heat to low, cover pot, and simmer 5 minutes.

2. Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.

342 calories per service 7.7 g of fat