My biscuits and gravy recipe is slightly more work than just opening a can of prepared biscuits and pouring some gravy on top, but not much.  And it’s one of the best biscuit and gravy recipes around! It doesn’t take very long to prepare, and it’s well worth the few extra minutes it takes to bake the pumpkin biscuits from scratch.  You can be making the gravy with the easy mix while the biscuits bake, to save time. 

3 cups unbleached flour 
2 teaspoons baking powder 
1 teaspoon kosher salt 
1 teaspoon baking soda 
1 teaspoon cinnamon
1/2 teaspoons nutmeg 
12 tablespoons shortening 
2/3 cup pumpkin, solid packed 
1 container (6 oz.) vanilla yogurt 
1/4 cup brown sugar 
1 tablespoon double-strength vanilla extract 


(Note: the best baking ingredients I can recommend -- cinnamon, nutmeg, and the exceptional vanilla extract -- are available from the Rawleigh company by mail order.)  
Preheat oven to 425 degrees. Grease a cookie sheet; set aside. In a large bowl, combine flour, baking powder, salt, baking soda, cinnamon, and nutmeg. Add shortening and mix flour with your fingers until mixture is well combined and looks mealy. Stir in pumpkin and yogurt, and turn dough onto a well-floured countertop. Knead dough a few times, just to combine and to keep it from being sticky. Roll out to 1/2 inch thick, use a 2-inch biscuit cutter to cut out 15 biscuits (re-roll if necessary). Place biscuits onto cookie sheet in three rows, touching each other. Brush tops of biscuits with vanilla, and sprinkle with brown sugar. Bake for 15-18 minutes, until golden top and set. Yield - 15 biscuits. 



1 pound pork sausage
1 small onion, diced
2/3 cup Rawleigh Brown Gravy Mix
1 cup skim milk
3 cups boiling water 

Brown sausage in a large skillet, and drain excess fat.  Add onion and sauté until onion is translucent.  Prepare gravy mix according to package directions, substituting skim milk for the cold water.  Pour prepared gravy over sausage, and cook until thickened and the liquid is somewhat reduced.  Place 2-3 biscuits onto a plate and pour sausage gravy over the top.  Serves 4-6.