PROMERSBERGER FAMILY RECIPES
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SOUR DOUGH BISCUITS

1 cup flour 1/4 tsp salt 1/2 tsp baking soda 2 tsp baking powder 1/3 cup butter or margarine, cold 1 cup sour dough

Mix the flour, salt, soda, and baking powder together (sift or I just mix it up with a fork). Cut in the butter (non dairy option use butter flavored shortening, cold). Add the sour dough batter and mix. Knead until all of the flour is mixed in then place on ungreased baking sheet to make 8 biscuits. Heat oven to 425 degrees F., bake for 12 to 15 minutes until slightly brown.

BUTTERMILK BISCUITS

2 cups flour 1/2 tsp salt 1/2 tsp baking soda 2 tsp baking powder 1/3 cup butter or margarine, cold 2 tbls butter flavored shortening, cold 1/4 cup heavy whipping cream, super cold 1 cup buttermilk, super cold

Preheat oven to 450 degrees. Mix the dry ingredients together then cut in the butter and shortening. Make a well in the center of the bowl and add the buttermilk and cream to the center of the well. Slowly and gently add the dry ingredients into the well. Stir gently until the fluor mixture is moist, don't over stir. Generously flour your work surface, place the dough onto the floured surface. Sprinkle the top of the dough with flour and flour your hands. Very gently knead the dough by folding it in layers a few times while adding more flour, just enough so the dough is not sticking to your hands or your work surface (less flour the better). Gently pat the dough out into a small rectangle about 1 inch thick. Flour the biscuit cutter and cut out the circles (don't twist the cutter). Place the biscuits on a cookie sheet with edges barely touching. Make a small dent in the center of each biscuit with your finger (this helps tall biscuits rise without falling over). Place biscuits into oven that has been preheated to 450 degrees F. (do this quickly after forming the biscuits so the ingredients don't get too warm). Bake for 12 to 15 minutes or until golden brown. Brush the tops with melted butter while still hot.

SAUSAGE GRAVY

1 lb. sausage 4 tbsp drippings 3 tbsp corn starch or flour 2 cups milk

Crumble the sausage into a skillet and brown, remove from skillet and save for later. Pour off the excess grease keeping 4 tablespoons for the gravy. The sausage I used didn't produce 4 T of drippings so I used 4 T of olive oil. Add the corn starch and milk and stir while cooking until creamy and smooth. To prevent lumps I premix the cornstarch with a little milk or water in a small bowl, then pour it into the gravy. Return the cooked sausage to the gravy and simmer to desired consistency and temperature.