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.

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.