A quarter of the fall is concentrated on each tasty cookie: lard and butter, because they have a unique fatty flavor, whole cheese and cheese, and more butter. Early cookies were softer than traditional cookies. They don’t have layers, but they’re almost ideal for making sausage gravy. For the most tender cookies, use low-protein flour, such as white, instead of regular all-purpose flour. “It reduces gluten,” explains Karl Worley, the chef of Nashville cookies, who explains that his and his wife Sarah’s cookies make them softer. If you can’t find low protein flour, mix half flour and half flour.
This is cookie love’s third generation cookie and gravy formula. The cookies came from wally’s grandmother, grandfather’s sausage gravy. Gravy is especially good when used with sausages, sage and a little heat.
2 c. Low protein flour (or 1c multi-purpose + 1c pastries)
3 TBSP. sugar
2 teaspoons baking powder
1 teaspoon of salt
2 TBSP. Cold butter
2 TBSP. Very cold lard
1 c. All the buttermilk
Two thirds of c. Heavy cream
1 1/2 c. Low protein powder
4 TBSP. Melted butter
1 lb. Your favorite sausage
The third c. Versatile flour
3 c. Half and half
Freeze the butter and lard, so it’s cold enough.
Preheat the oven to 425.
The bottom of the butter and the sides of the 10-inch cast iron skillet.
Mix the ingredients together
Grind the butter and lard to dry ingredients. Mix and distribute the fat with flour. You think fat is bigger than peas.
Add the buttermilk and cream and stir until combined. It should be like imitation cheese.
Scoop the remaining flour into a small piece of dough. (you can also take a generous quarter and weigh four ounces.) Coat the dough with flour, then pick up the ball of dough and remove any excess flour.
Put the dough into the saucepan.
Bake until golden brown, about half an hour.
Gravy: squeeze your favorite link sausage from your gut into a 10-inch skillet. Cook the pork until it is cooked over medium heat.
Stir the flour and cook for four minutes.
Add half and half and boil, stirring, until the gravy thickens.