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Biscuits and Gravy

Biscuits and Gravy


For Biscuits

2 c All- purpose flour

1 ½  Tbs baking powder

¼ tsp salt

¼ tsp cream of tartar

1 Tbs Evaporated cane juice or sugar

1 egg, beaten

¼ c milk

¼ c butter, cold


For Gravy

1 lb ground pork or beef

2 tsp Rosebud’s Sausage Mix

¼ c AP Flour

2 ½ c milk

1 tsp Rosebud’s SOS


Preheat oven to 425F. Sift together dry ingredients for biscuits. Add liquid ingredients, mix lightly. Cut cold butter into thin slices with a knife, knead into dough. Roll or pat into ½” - ¾” thick dough. Cut into 2” rounds with biscuit cutter. Place rounds onto greased cookie sheet. Bake 10-15 minutes, until golden brown.


While biscuits are baking, brown pork in large skillet. Do not drain fat. More butter can be added if meat is lean and you do not see some fat melting off meat. Add Sausage Mix and flour to meat, stir to combine. Slowly add in milk, stirring while pouring. Add SOS and let simmer to thicken for a few minutes, stirring occasionally. 


Serve warm gravy over biscuits.