Not sure what makes these biscuits “Kentucky” biscuits but there you go. I had a yen for biscuits and gravy this morning, we had a bit of fresh ground pork thawed so I just crumbled it as it browned, added salt and pepper and set it aside. I bought a cannister of Wondra flour the other day, it’s supposed to make smooth gravy without any clumps and it did that well. Not sure it is any better than regular flour and a good whisk. I sprinkled a goodly amount onto the sausage grease and cooked it till it just was starting to brown then added a few cups a milk. As the gravy thickened the browned sausage bits went back in.
I wasn’t quite sure what to expect from the “just cut them but don’t separate” direction in the recipe.
The biscuits were pretty good. When kneading them I folded and refolded the dough and they came out with hints of layering and they were flaky enough to suit.