by Norbert Vollkornbrot
(Iqualuit, Nunavut, Canada)
Well...first I read over the recipe and acquainted myself with the ingredients and quantities. Next, I gathered all the utensils I figured I would need and set up my miss en place. I then proceeded to make the biscuits. I cut the butter and shortening into the flour and made a well and poured the buttermilk in. The dough was perfect, just wet enough to hold together. Charming! I baked them in a hot oven until golden and perfect!
Next, on to making the sausage gravy...this is where I began to run into problems. Big problems. I actually had miscalculated about the quantity of sausage and drippings. I thought the recipe said 10 Kilos! I wound up discarding the sausage and using canned gravy. Oh well! It was yummy!
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May 29, 17 10:25 PM
At what temperature and how long do I bake a pie shell using your recipe? Thanks! Hey there! If you are wanting to bake then fill your shell, here are
Mar 07, 17 11:20 AM
I just purchased your cookbook and I want to make the Shephard's Pie. I don't see a temperature to set the oven to. Can you tell me what temperature
Dec 28, 16 02:03 PM
I have been trying to get country gravy right for a very long time and it was always a hit and miss. This recipe was awesome! I will definitely be making