Beef and Biscuits

This is a fun recipe that is a cross between pot pie and biscuits and gravy!

2 pounds beef breakfast sausage
1 zucchini chopped
1 medium onion chopped
1 yellow bell pepper chopped
1/4 all purpose flour
1 cup chicken broth
1 cup skim milk (or whatever you have on hand)
1 bag frozen peas
Black pepper to taste

1 cup all purpose flour
1 cup whole wheat flour
1/4 ground flax meal or wheat bran
1/2 cup vegetable shortening
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
3/4 cup butter milk (if you don't have butter milk use 3 teaspoons baking powder and no baking soda)
A pinch of black and cayenne pepper (optional but highly suggested)
Canned biscuits will also work for this recipe

In a large cast iron skillet over medium heat add the vegetables and crumble the sausage. Cook until the sausage is browned all over. Drain all but 1/4 cup of the rendered fat then sprinkle on the flour and stir to combine. Stir in the liquid and let simmer for about 5 minutes. Once the gravy is thick turn off the heat and stir in the peas. Make your biscuits. Place all of your dry ingredients in a large mixing bowl then use a pastry blender to work the shortening in. Once it looks like course sand stir in the butter milk until a soft sticky Doug ball forms. Turn this out onto a lightly floured surface and kneed 10 times. (Do not over work the dough or you will have tough biscuits not light and fluffy) Pat this down into a 1/2 inch thick disc then use a biscuit cutter (or the mouth of a drinking glass) to cut out 6 biscuits. Place the biscuits on top of the gravy mixture being sure to place one i the center. Place in a 450 degree oven for 20-25 minutes or until the biscuits are golden brown. For more on this recipe or any others please email me at alesia.leach@gmail.com