Hey family!!! We finally got snow in the south and we're loving it! We don't get to see it often so we're trying to soak it up before it melts. I think we'll have it for a few days.

Sausage Gravy Recipe:
1 pound sausage, hot or mild
4 Tablespoons Butter
3/4 cup all purpose flour
milk, amount depends on how thick you like your gravy

Cook sausage in a large skillet until done. Remove sausage from pan, but leave the drippings! Turn heat down to medium. Add butter and let it melt. Add flour and mix well. Start adding milk a little at a time and mix until smooth. Continue adding milk until you get it where you want it. When it's ready you can add the sausage back into the gravy.

Buttermilk Biscuit Recipe:
2 cups all purpose flour
1/4 tsp baking soda
1 TB baking powder
1 tsp salt
6 TB unsalted butter (cold)
1 cup buttermilk

Directions:
Preheat oven to 350°
Combine all ingredients and mix by hand, using a little self rising flour to keep it from sticking to your hands too much. Pinch of pieces a little bigger than a golf ball and roll into ball shape. Pat in extra flour and press slightly onto baking pan.
Bake in preheated oven for 1015 minutes, until bottoms of biscuits are browned. Brown the tops and spread with butter!

Instant Pot Chicken and Dumplings:

Ingredients:
SOUP
2 tablespoons vegetable oil
2 lb boneless, skinless chicken breast, cubed
1 cup diced yellow onion
1 cup sliced carrot
3 cloves garlic cloves, minced
1 teaspoon salt
5 tablespoons unsalted butter
6 tablespoons allpurpose flour
6 cups chicken broth
½ cup heavy cream
½ teaspoon dried thyme
2 bay leaves NOTE: I skipped the bay leaves because I didn't have any.
1 ½ cups frozen peas
4 tablespoons fresh parsley, minced
DUMPLINGS
2 cups allpurpose flour
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon pepper
1 ⅓ cups heavy cream

Turn Instant Pot onto the sauté setting, pour in vegetable oil. Add the chicken and cook until browned on both sides.
Add carrot and onion and cook until just tender, about 3 minutes.
Add the garlic and stir for another minute, until fragrant.
Add the butter and flour, stirring constantly for 3 minutes to prevent lumps from forming.
Add the chicken broth, cream, thyme, and bay leaves.
Add the frozen peas.
Make the dumplings: In a large bowl, combine the flour, baking powder, salt, pepper, and cream. Stir until mixture comes together into single mass of dough.
Form the dough into small round balls about 1 inch,
Place the dough balls in the simmering soup (making sure they don’t touch), add the parsley, and cover. Seal the lid and cook on high pressure for 8 minutes. Let it do a 10 minute slow release and then release any remaining pressure.