Barbeque Recipe
A recipe for “Biscuits and Gravy, authentic buttermilk chicken and southern barbeque?
I am trying something new!
Biscuits
2 tablespoons margarine, melted and divided
2 cups Bisquick baking mix
2/3 cups buttermilk
2 teaspoons sugar
1/4 teaspoon salt
Preheat oven to 450 degrees. Combine the baking mix, buttermilk, sugar, salt, and half of the melted margarine in a medium bowl. Mix until well-blended. Turn dough out onto a floured surface and knead for about 30 seconds, or until dough becomes elastic. Roll dough to about 3/4-inch thick and punch out biscuits using a 3-inch cutter. Arrange the punched-out dough on an ungreased baking sheet, and bake for 10-12 minutes or until the biscuits are golden on top and have doubled in height. Remove the biscuits from the oven and immediately brush each one with a light coating of the remaining melted margarine. Serve warm.
Sausage Gravy
1/2 cup to 1 cup sausage
3 tablespoons flour
1 cup milk
salt and pepper to taste
Cook sausage in a heavy skillet. Remove sausage with a slotted spoon; set aside for a later use. Remove all but 2 to 3 tablespoons of grease from the skillet. Over medium heat, stir 3 tablespoons of flour into the grease. Stir constantly until browned, about 5 minutes. Stirring constantly, pour in 1 cup of regular milk. Season with salt and pepper. Continue stirring until the gravy is thick. If desired, add some or all of the sausage back into the gravy. Serve over split biscuits, grits, or mashed potatoes, or pour into a bowl or gravy boat and serve on the side.
Buttermilk Fried Chicken
2 frying chickens, about 2 1/2 to 3 pounds each, cut into serving pieces
2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup milk
vegetable shortening for frying
1 tablespoon bacon drippings
PREPARATION:
Wash chicken and pat dry. In a heavy brown paper bag or large food storage bag, combine the flour and salt and pepper; shake to blend well. Pour the milk into a wide shallow bowl. Heat 2 to 3 inches of shortening in a deep heavy skillet over medium heat, or electric fry pan set at 375° F. Add the bacon grease. When a drop of water spatters when it hits the hot oil, dip some of the chicken pieces into the milk then place in the bag and shake to coat evenly. Arrange the chicken pieces in the fat, making sure not to overcrowd. Fry the chicken until outside is golden brown and crisp, about 15 to 20 minutes, turning once to brown both sides. Reduce heat to 350° F and fry until cooked through golden brown, about 15 minutes longer. Turn once. Drain chicken on brown paper or paper towels, adding a little more shortening and bacon grease if necessary, setting or regulating the temperature as for the first batch. Transfer the chicken to a large platter for serving.
As for the barbeque, my family prefers KC Masterpiece 
Beer Can Chicken Barbecue Recipe
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