- 1 pound bulk breakfast sausage
- 1/4 cup flour
- 2 cups milk
- Salt and pepper
- Cook sausage in a cast iron skillet
- When done, remove sausage from pan and pour off all but 2
- Whisk flour into the fat and cook over low heat for 5 minutes
- Remove pan from heat and whisk in milk a little at a time
- Return to medium-high heat and stir occasionally while the gravy
- Check seasoning
- Add crumbled sausage
- Serve over toast or biscuits
- 2 cups flour
- 4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 2 tablespoons butter
- 2 tablespoons shortening
- Preheat oven to 450 degrees
- In a large mixing bowl, combine flour, baking powder, baking soda
- Using your fingertips, rub butter and shortening into dry
- Make a well in the center and pour in the chilled buttermilk
- Stir just until the dough comes together (The dough will be very
- Turn dough onto floured surface, dust top with flour and gently fold
- Press into a 1-inch thick round
- Cut out biscuits with a 2-inch cutter, being sure to push straight
- Place biscuits on baking sheet so that they just touch
- Reform scrap dough, working it as little as possible and continue
- Bake until biscuits are tall and light gold on top, 15 to 20 minutes