Bojangles Biscuits and Venison Gravy.



Biscuit ingredients
2 cups self-rising flour
2 teaspoons baking soda
2 teaspoons confectioners sugar(powdered sugar)
1.5 cups buttermilk
1.4 cup melted butter

Gravy ingredients
3 pounds of venison sausage (if you have no venison, Jimmy Deans breakfast sausage works well)
1 pound trinity(The holy trinity of Cajun and Creole cooking is made up of onion, celery, and bell pepper.)
3 tablespoons of Paul Prudhomme's Poultry Magic.
4 cups chicken stock
1 cup heavy cream
1/2 cup flour
salt and pepper to taste

Gravy method

In 4-6 qt heavy pot over med heat, cook sausage till done.Add Prudommes seasoning, Trinity and cook15-20 mins, stirring frequently.Cook 5 mins while adding chicken stock about 2/3's cup at a time. You will develop a sauce consistency. Next, add heavy cream and stir. taste Add more cream to suit yourself as to consistency.Salt and pepper to taste.Hold warm.

Biscuit method

Preheat oven 450 degrees. Mix flour, baking powder and sugar. Stir in buttermilk. knead a few times. Roll out on countertop till 1/4 thick. Be careful not to work the dough too much or add too much flour, resulting in dry biscuits. Cut with 3" biscuit cutter. place on ungreased pan and bake about twelve mins. Supermarket biscuits can also be used.

To serve

Split biscuit and place on a plate.Ladle plenty of gravy over biscuit, can garnish with green onion. Serves about 8 hungry Cajuns!