Week 2 - Mom's choice

Whipping Cream Biscuits (Tammy Algood: cookbook author)

Ingredients:

2 cups self-rising flour

1 cup whipping cream (I had heavy whipping cream on hand)

Preheat oven to 450 degreesF.  Combine flour and cream in a mixing bowl, stirring just until blended. (The dough will be a little stiff.) Transfer dough to a lightly floured surface and knead 10 times.  Roll  to 1/2-inch thickness and cut with a 2-inch cutter.  Place biscuits close together on a lightly greased baking sheet.  Bake 10 minutes.  Makes 12 biscuits.

Southern Sausage Gravy

Serves 8

1 pound bulk pork sausage
1/4 cup all-purpose flour
2 cups milk (2% or whole)
Kosher salt and black pepper to taste
Hot biscuits, for serving

Heat a large skillet over medium. Add the sausage and break into chunks with a spatula. Cook until the meat is crumbled and browned all the way through. Add the flour and cook until dissolved, about 1 minute. Stir in the milk. Cook, whisking frequently, until the gravy is very thick and bubbly (you can add more milk later if you need to thin). Season generously with salt and lots of freshly ground black pepper. Serve with hot biscuits.