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.
Casserole:
1 lb. pork sausage
2 T. butter
2 pkgs. Sausage Gravy mix (makes 2 C. per pkg)
12 eggs
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.
