This recipe is made easier by using tubes of refrigerated biscuits, but I can assure you that Polly Giller and Sylvie Donovan would make their own. At the bottom of this recipe, you will find a couple of my favorite biscuit recipes.
I love my mother’s Betty Crocker cookbook, but the cookbook I have destroyed and continue to use is the Sigourney United Methodist Cookbook from the 1970s. In it are recipes from women I know well. I loved their food and trust these recipes. I’ve used them over and over throughout the years. My cookbook is tattered and covered with batter and dough from many, many uses.
1 lb. pork sausage
2 T. butter
2 pkgs. Sausage Gravy mix (makes 2 C. per pkg)
1 – 5 oz. can evaporated milk
1/2 t. salt
2 tubes refrigerated biscuits
Cook sausage in skillet, breaking up. Make gravy in saucepan according to directions, add sausage. Set aside.
Whisk eggs, evaporated milk and salt in a bowl.
Soft scramble eggs with butter.
In 9 x 13 pan, layer gravy, eggs, gravy, eggs, gravy, then top with biscuits.
Bake for 20-25 minutes at 350 degrees until biscuits are golden brown.
Bette’s Biscuits (from Sigourney UMC cookbook), thank you Bette Harper!
2 C. sifted flour 2 T. sugar
4 t. baking powder 1/2 C. shortening
1/2 t. cream of tartar 1 egg, beaten in 2/3 C. milk
1/2 t. salt
Mix all ingredients, cut in shortening. Add egg and mix. Just blend. Knead 5 times. Pat out, cut.
Bake at 450 degrees, approximately 12 minutes (if you aren’t topping a casserole!)
If you want a sweeter biscuit, Mom’s drop biscuits rock!
Margie Greenwood’s Sweet Drop Biscuits
2 C. flour 1 t. salt
1/3 C. sugar 3 t. baking powder
1/2 stick margarine 3/4 – 1 C. milk
Mix dry ingredients together. Cut margarine in. Stir milk in. Mix as little as possible. Don’t use a beater or handle the dough excessively (they get tough). Drop on ungreased baking sheet. Bake 10-12 minutes at 350 degrees.