Southern-Style Sausage Gravy & Biscuits

Ingredients for biscuits:

2 cups all purpose flour
1 Tbsp baking powder
1/2 tsp soda
3/4 tsp salt
1/2 cup chilled vegetable
shortening or butter
3/4 cup cold buttermilk,
(approx.)
Melted butter to brush the tops

Ingredients for gravy:

1 lb roll sausage (I love Bob Evan’s Savory Sage for breakfast!)
1/2 cup AP flour
1 tsp sea salt, or to taste
1 tsp ground black pepper, or
to taste
4 cups milk (approx.)

Directions for biscuits:

Preheat the oven to 450°F and line a baking sheet with parchment paper or no-stick aluminum foil. Sift together the dry ingredients in a mixing bowl.
Cube the butter, then cut it into the dry ingredients until it resembles peas.
Stir in the cold buttermilk, just until the dough is thoroughly moistened. The dough should be slightly sticky. Don’t overwork your dough, it can make the biscuits tough and dry. Roll out on a lightly floured surface about 3/4 inches thick and cut into rounds. Brush off an excess flour. . Brush the tops with melted butter and bake for 13-15 minutes until lightly golden and puffy.

Directions for sausage gravy:

Place the sausage in a heavy bottomed pan or cast iron skillet. Cook over medium-high heat, breaking up the sausage as it cooks.
Cook until browned. Drain off most of the drippings from the pan. Sprinkle the all purpose flour over the sausage. Stir until the sausage is coated continuing to cook until lightly browned. Season with the salt and black pepper.
Over medium-high heat begin adding the the four cups of milk, stirring constantly. Add more milk, as needed, to get your desired texture.
After all of the milk has been added, bring to a simmer. Lower the heat and cook for 5 minutes, stirring occasionally. Serve immediately over hot biscuits with a sprinkle of coarse ground black pepper.

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