Country biscuits, success!

I had a much more successful morning with biscuits and gravy. The gravy was just a standard country sausage gravy: about 1/2 lb sausage crumbled and cooked through, add about 1T or so of flour and 1T or so of butter (1:1 ratio) and stir until the flour is cooked, then add 2C of milk and stir over medium heat til thickened to your liking. Salt & pepper to taste.

The biscuits were Alton Brown's recipe, with a couple of hacks. First, I made a buttermilk substitute with 1T white wine vinegar in 1C milk and chilled, because I didn't have buttermilk, and second I used cake flour at the recommendation of a friend who suggested flour with a lower gluten content than all-purpose.

As you can see, I also didn't cut them into rounds. I halved the recipe and the dough fit perfectly into my small cast-iron pan, so I just quartered the dough before baking.