2 Cups of Self Rising Flour
8 Tablespoons of Frozen Butter, grated
2 Tablespoons of Crisco Vegetable Shortening, Cold
1 Tablespoon of Sugar
1 Cup of Whole Milk
1/2 Teaspoon of salt
SAUSAGE & CRAWFISH GRAVY
½ Cup of Crawfish, Cut in halves
½ Cup of Breakfast Sausage, this recipe used Jimmy Dean's!
¼ Cup of Chicken Stock
¼ Shrimp Stock (optional)
1¼ Cup of Milk
2 Tablespoons of Self Rising Flour
2 Tablespoons of Butter
1 Teaspoon of Cajun Seasoning
Salt + Pepper to taste
Preheat your oven to 375°F
In a large mixing bowl, combine all dry ingredients (flour, salt and sugar) and mix together with a fork. Take a stick of butter (extremely cold!), cutting at the 8 tablespoon mark and grate the butter into your dry mixture. Add two (semi-generous) tablespoons of cold Crisco Vegetable shortening to the dry mixture and fold in with a fork. Mix this well, your goal is to make sure the vegetable shortening and butter have coated as much flour as possible.
Add one cup of milk to dry mixture and stir until dough forms. Once the dough has formed, you will notice the texture seems a bit thick and somewhat chunky. This is perfect, transfer the dough to a flat floured surface and gently knead about three to four times.
Keep your dough thick, while flattening (after kneading) and cut circles in the dough to make your biscuits. When placing your biscuits in an oven safe dish, be sure that the dough is touching so they may rise perfectly.
Leave in the oven for about 17-20 minutes or until a perfect golden surface appears, using the rest of the butter you cut previously, to butter those perfectly golden biscuits.
FOR YOUR GRAVY, cook sausage and crawfish in a non-stick skillet (or cast iron skillet), grinding it into smaller pieces. When finished, remove from the skillet and set aside. I chose to cook each meat separately, however it's not necessary - more so time consuming than anything.
In the same skillet on medium heat, mix two tablespoons of flour and two tablespoons of butter until a roux forms. Once the roux has formed, mix in chicken and shrimp stock and stir. This will thicken the roux! While stirring, add cajun seasoning and mix well.
Slowly pour your milk into the roux and stir as your gravy will begin to form. Lower your temperature and add sausage and crawfish, stirring gently until sauce is thick and creamy. Taste test - and add salt and pepper to taste!