BISCUITS - N - GANJA GRAVY

Biscuit Ingredients

-4 cups of all-purpose flour

-4 tsp baking powder

-1 tsp Salt

-¾ cup shortening

-4 tbsp cold butter, cut into small chunks

-1 cup milk

-2 tbsp melted butter, or cannabutter

Preparation:

Preheat oven to 425ºF.

Combine flour, baking powder, and salt in a large bowl.

With a pastry blender (or two butter knives), cut in shortening, and add the cold butter chunks and blend until mixture forms a coarse crumble “the size of peas.”  With a butter knife, cut in the mixture as you pour milk slowly and work until the dough leaves the sides of the bowl and can form a moist soft ball.  

Sprinkle dough on a floured surface. Roll out dough or pat to make a circle about ½ inch to 1 inch thick. Use a drinking glass, a mason jar, or any cookie cutter to cut out biscuit shapes. Re-roll the remnant dough pieces and cut more biscuits until all of the dough is used up.

Place biscuits on a baking sheet lined with parchment or a silicone mat. Place on the middle rack in the oven, too low could cause the bottoms of the biscuits to burn! Bake for 8 to 12 minutes until light brown. Spread the melted butter with pastry brush right before the biscuits come out of the oven. Serve warm, smothered in ganja gravy!

Sausage Ganja Gravy Ingredients

-1 lb pork sausage

-2 1/2 Cups Milk, divided

-½ Cup Flour

-1 tsp chicken bouillon

-2 tbs cannabutter

-Salt and Pepper to taste

Preparation:

First, brown your sausage in a large skillet over medium high heat, stirring occasionally. 

While the sausage is browning, put ½ cup milk and the flour in a Mason jar with lid screwed on tight (or use an airtight container), and shake it to make the thickening mixture for the gravy. Make sure there are no lumps. If you need to add more milk in the jar, do so and shake well.

After sausage is browned, pour the remaining milk into the pan and stir, scraping up the bits of meat stuck to the bottom of the pan. Add the chicken bouillon and stir.

Turn heat down to medium-low and add the thickening mixture, whisking as you bring the gravy to boil. Stir constantly to ensure gravy doesn’t stick to the bottom of the pan. Once you’ve reached a boil, turn the heat to low, and keep stirring until the gravy has thickened. 

Taste and add salt, pepper, or more bouillon if necessary. Add the cannabutter and stir to combine. If gravy seems too thick, just add some more milk and cook a little bit longer until the consistency is good for pouring over biscuits!