Three Favorite Biscuit Toppings from a County Fair Legend

One of my favorite ways to eat biscuits is with Slow Cooker Apple Butter. When I was growing up, my mommy would make apple butter outside in a big pot. It always smelled so good. It’s a lot easier this way! —Linda Skeens, from her new cookbook, Blue Ribbon Kitchen.

Sausage Gravy

Yield: 3½ cups

Ingredients

- 16-oz. pork sausage roll
- ¼ cup all-purpose flour
- 2 cups whole milk
- Table salt and ground black pepper, to taste

Preparation

In a large cast-iron skillet, cook pork sausage over medium heat until browned. Stir in flour, and cook, stirring constantly, for 2 minutes. Gradually stir in milk. Cook, stirring frequently, until thick and bubbly. Season with salt and pepper.

Slow-Cooker Apple Butter

Yield: 12 cups

Ingredients

- 12 cups applesauce
- 9 cups white sugar
- ¼ cup white distilled vinegar
- ¼ cup lemon juice
- ½ cup cinnamon hot candy

Preparation

Combine all ingredients in a 6-quart slow cooker. Cover and cook for about 5 to 6 hours on low. Uncover and continue to cook until thickened, about 5 to 6 hours, stirring occasionally.
Ladle into hot jars, leaving ½ inch of headspace. Cover with lids and rings. Process for 10 minutes in a boiling water bath in the canner. Let cool completely on a wire rack. Check to make sure the lids are sealed.

Pumpkin Butter

Yield: 6 cups

Ingredients

- 6½ lb. pie pumpkins
- 3 cups firmly packed light brown sugar
- 2 tsp. ground cinnamon
- 1 tsp. table salt
- 1 tsp. ground nutmeg
- 1 tsp. lemon zest
- ¼ tsp. fresh lemon juice

Preparation

Prepare the pumpkin: Peel, seed, and cut up the pumpkin. Place pumpkin in a large pot and add water to cover. Bring to a boil over medium-high heat; boil until pumpkin is tender, about 10 minutes. Drain and mash pumpkin. Whip with a hand mixer until smooth. (You should have 6½ cups pumpkin purée.)
Cook the pumpkin mixture: In the same large pot, combine the pumpkin purée and remaining ingredients, and bring to a boil over medium-high heat. Boil and stir constantly for 10 minutes.
Jar the pumpkin butter: Ladle into hot jars, leaving ½ inch of headspace. Cover with lids and rings. Process for 10 minutes in a boiling water bath in the canner. Let cool completely on a wire rack. Check to make sure the lids are sealed.