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Biscuits and Sausage Gravy and Ethiopian and German menus!

Join June Kern as she shares menus that are inspired by family heritage as well as international influences. You'll hear about a classic Southern dish, Ethiopian fare, and an authentic German meal. June, an accomplished art teacher, discusses training kids in the arts and explains the importance of embracing the "yes" mindset. She reveals her favorite must-have kitchen item at the end. Stay tuned! We're so glad you're here!

Biscuits Servings: 48 medium size biscuits

Ingredients: 5 cups all purpose flour 2 ½ tablespoons baking powder ½ tablespoon salt 2 sticks (1 cup) butter, cold ½ cup Crisco 3 ½ cups plain kefir or buttermilk 3 tablespoons Wesson oil for pan Serve with: Sausage gravy Eggs to order


1. Preheat oven to 500°.

2. Put flour, baking powder, and salt in food processor. Pulse a few times.

3. Cut sticks of butter into 2 tablespoon chunks and add to processor with ½ cup Crisco. Pulse until cold butter is the size of peas. Dump contents into large bowl.

4. Add 3 cups kefir/buttermilk to flour mixture and mix with spatula until the wet is incorporated. If dry flour remains, add the rest of the liquid. Stir until dough is holding together but do not beat.

5. Flour your counter and place dough ball on flour. Knead gently a few times and pat down or roll out with rolling pin until biscuit dough is about an inch tall.

6. I bake my biscuits on a heavy duty cookie pan. Heavily grease the pan with 3 tablespoons cooking oil (not olive!!) This will give the cooked biscuits a rich crunchy bottom.

7. Flour your biscuit cutter and cut out biscuits. Place on pan. Bake 16 minutes until brown on top.

Sausage Gravy

Ingredients: 1 pound pork breakfast sausage (I recommend using sage flavored.) ¼ cup all-purpose (plain) flour 2 ½ cups whole milk ⅛ teaspoon crushed red pepper, optional Salt and freshly cracked black pepper to taste Serve with: Biscuits Eggs to order


1. Place sausage in a skillet over medium/high heat.

2. Use a spatula or wooden spoon to break up and crumble sausage as it cooks, cooking until completely browned and no pink remains. Do not drain your skillet.

3. Sprinkle flour evenly over the sausage crumbles. Stir frequently until flour is absorbed (about 1 minute).

4. Slowly drizzle the milk into your skillet, stirring as you pour. Add crushed red pepper, if using.

5. Continue to cook, stirring frequently until mixture is thickened and desired consistency is reached.

6. Add salt and pepper to taste and serve warm over homemade biscuits!

Classic Southern menu:

Download PDF • 71KB
Sausage Gravy
Download PDF • 67KB

Ethiopian menu:

African Beef Stew
Download PDF • 68KB
Injera – Ethiopian Flat Bread
Download PDF • 62KB

German menu:

Tante Christa's Cabbage Rolls
Download PDF • 72KB
Download PDF • 60KB

Fun recipe for kids!

Download PDF • 54KB

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