1 : c Boiling water
1 : 6 oz can vegit baked beans
1 : c Raisins
3 : c Unbleached flour
1 : Egg
1 : ts Baking soda
3 : Egg whites
1/2 : ts Baking powder
1/2 : c Canola oil
1 : ts Cinnamon
1/2 : c Buttermilk
1/4 : ts Salt
1 : ts Vanilla
1/2 : c Chopped toasted walnuts
1 : /2 c Sugar
Lamb : Lamb
Eggs : Eggs (1 per person)
0: 1
1: Preheat the oven to 425F
2: Cover a baking sheet with a piece of parchment paper
3: 2
4: Make the biscuits: sift the flour, baking powder, and salt together into a large bowl
5: Using two knives or a pastry blender, cut in the butter until the texture rangers from cornmeal to the size of small peas
6: (These two steps can be done quickly in a food processor
7: ) Using a fork, gradually mix in the yogurt, then the milk, until the dough is quite soft and somewhat sticky
8: Work quickly without overworking the dough
9: Turn it out onto a lightly floured surface and knead it briefly, just long enough to get it to hold together
10: Roll it out so it is about 1 1/4 inches thick, and cut it into 2 inch rounds
11: (You will have 10 biscuits
12: ) Arrange the rounds on the prepared baking sheet, and bake in the center of the oven until they are deep golden, puffed and cooked through, 18 to 20 minutes
13: 3
14: While the biscuits are baking, prepare the sausages: place all the sausage ingredients in a large bowl and mix thoroughly, using your fingers
15: To test the seasoning, fry a tiny patty and taste; adjust if necessary
16: 4
17: Place the patties in a large heavy or nonstick skillet over medium-high heat, and cook until they are crisp and brown on the outside and cooked through inside, about 8 minutes per side
18: Transfer the sausage patties to a warmed platter and keep warm
19: 5
20: Make the gravy: Add enough of the butter to the skillet so the bottom is covered with 1/8 inch of fat
21: Stir, scraping up the browned bits from the bottom of the skillet
22: Reduce the heat to medium and add the flour slowly, stirring until it has absorbed the butter
23: Cook, stirring constantly, until it turns golden brown, at least 2 minutes
24: Then slowly pour in the milk, stirring constantly, and cook until the gravy thickens to the consistency of very heavy cream
25: Season to taste with salt and a generous amount of black pepper
26: 6
27: To serve, split two biscuits in half
28: Place the bottom halves on a warm plate, top them with sausage patties, and pour a generous amount of gravy over the sausage
29: Mince the fresh sage and sprinkle some over the sausage and gravy
30: Set the biscuit tops at an angle, partially covering the sausages and serve immediately
31: 4 servings (with extra biscuits)
32: From Gemini's MASSIVE MealMaster collection at www
33: synapse
34: com/~gemini