Buttermilk Syrup

I can't believe I haven't posted this recipe already.  And I call myself a Cash.  Years ago when I first knew Devin, the subject of maple syrup came up and he told me he hated it.  What??  How could a person hate such a thing?  But when he introduced me to buttermilk syrup and cinnamon syrup I understood.  I just didn't know other syrups existed that are better than maple syrup.  I was instantly converted and have been making it ever since.

1 c buttermilk
2 c sugar
2 cubes butter
1 tsp baking soda
1 tsp vanilla

Bring first three ingredients to a boil in a large saucepan.  And I mean large.  Boil 5 min & remove from heat.  Add soda & vanilla - it will foam up a lot, hence the large saucepan.  Refrigerate leftover syrup.  It'll keep for quite a while.

Biscuits

original recipe ~ allrecipes.com

The hardest part of making these biscuits is having a clean surface to roll out the dough.  I like to let the kids cut them out with various cookie cutters.

2 c flour
4 tsp baking powder
3 tsp sugar
1/2 tsp salt
1/2 c shortening
1 egg
2/3 c milk

Combine dry ingredients.  Cut in shortening until you have coarse crumbs.  Beat egg w/ milk and stir into dry ingredients just until moistened.  Knead on a floured surface and roll to 3/4 inch thick.  Cut and bake 8-10 minutes at 450.

Biscuits and Gravy

Anna Cash

This originally calls for a whole pound of sausage, but I've found that 1/2 is PLENTY.  We just had this for dinner (it's a little heavy for breakfast) and everyone ate it!

1/2 lb ground sausage, browned and drained
1 1/2 c milk
2 c cream
1/2 c milk
2 Tbs cornstarch

Combine sausage, 1 1/2 c milk, and cream in a saucepan.  Separately, mix remaining milk and cornstarch.  Before sausage mixture boils, add cornstarch mixture.  Boil 15 minutes and serve over biscuits.