2 cups all-purpose flour
4 tsp. baking powder
4 tbsp. Easy Butter Cannabutter (softened / melted)
1/2 tsp. table salt
1/2 tsp. cream of tartar
1/4 tsp. baking soda
1 cup Easy Butter canna-buttermilk (replace whole milk with buttermilk)
1/4 cup shortening
In a large mixing bowl, mix together the flour, cream of tartar, salt, baking powder and baking soda, while preheating the oven to 375 degrees Fahrenheit. Once these ingredients are fairly well mixed together, begin to slowly but steadily mix in the shortening until the consistency becomes crumbly and chunky. Now add the buttermilk and mix until blended thoroughly. Lightly flour a wooden surface and knead the mixture 20 – 30 times, or until it has a very smooth consistency with no lumps. Roll the mixture out until it’s a half-inch thick and cut with a circular cookie cutter. If one is not available, a floured knife will suffice. Now place this on an ungreased baking sheet and brush half of the melted butter on top of the biscuits.
1 lb sage pork sausage
1/3 cup flour
2 cups whole milk
2 cups Easy Butter Canna-Milk
1/2 teaspoon salt
2 teaspoons black pepper plus more to taste
Place a saucepan on the stove over medium-high heat.
Once the pan is hot, crumble the sausage into the pan and let it brown for a minute or two then turn down the heat to medium. Break the sausage into smaller pieces while it cooks until there is no more pink.
At this point go ahead and put the biscuits in the oven and bake for 16-19 minutes.
Sprinkle half the flour over the sausage, and stir until it is all soaked up. Add a little more just before the sausage starts to look dry. Stir it around and cook for another minute or two, then pour all 4 cups of milk (2 cups whole milk & 2 cups Easy Butter Canna-milk), stirring constantly.
Cook the gravy, stirring constantly until the gravy thickens. Sprinkle in salt and pepper and continue to cook until the gravy is thick. Once everything is cooked, simply top the biscuits with your homemade gravy and enjoy!