• 2-1/4 cups all purpose flour
• 1 tsp. sugar
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 3/4 tsp. salt
• 3 Tbs. unsalted butter, chilled
• 1/3 cup vegetable shortening, chilled
• 3/4 cup buttermilk
• 1 lb. pork sausage
• 2 cups skim milk
• 1/8 tsp. hot pepper sauce, or to taste

Preheat oven to 450°F. Combine 2 cups flour and next 4 ingredients in a food processor or mixing bowl. Cut in butter and shortening until mixture resembles coarse meal. Add buttermilk. Stir lightly until ingredients are moistened. Form dough into a ball. Transfer to a lightly floured work surface. Knead 6 times and roll to 1/2 inch thickness. Cut into 2 inch disks. Arrange on a lightly oiled baking sheet so that biscuits are not touching. Bake 16 minutes or until biscuits have risen and are golden.

Meanwhile, prepare sausage gravy by cooking sausage 12-15 minutes in a heavy nonstick skillet over medium high heat until cooked through, stirring frequently to break up meat. Using a slotted spoon, transfer meat to a bowl and set aside. Discard all but 3 Tbs. pan drippings. Return skillet to medium heat. Sprinkle 3 Tbs. flour into drippings and whisk 2-3 minutes until lightly browned. Whisk in milk and hot pepper sauce. Increase heat to medium high and stir constantly 2-3 minutes, or until it begins to thicken. Return sausage to gravy and simmer 1-2 minutes until heated throughout. Season with salt and pepper to taste and serve over biscuits.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.

Per serving: calories 1003, fat 72.7g, 65% calories from fat, cholesterol 104mg, protein 25.8g, carbohydrates 60.9g, fiber 1.8g, sugar 11.5g, sodium 1043mg, diet points 26.3.

Dietary Exchanges: Milk: 0.7, Vegetable: 0.0, Fruit: 0.0, Bread: 3.0, Lean meat: 1.9, Fat: 13.2, Sugar: 0.1, Very lean meat protein: 0.0

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