Country Gravy with Biscuits

Country Gravy with Biscuits serves 6 to 8

Gravy 1 lb  ground pork breakfast sausage 6 TBL flour  3 1/3 cups of milk 2 teas instant chicken or beef bouillon granules 1/2 teas pepper  In large skillet brown sausage.  Skim 6 TBL of fat and place in small bowl. Add flour to the fat, stir well.  Drain the sausage place in bowl, set aside.  Add milk, heat over med high heat.  Stir in the flour mixture, bouillon and pepper, until well blended.  Add sausage and mix. Stir until the sauce thickens and 5 minutes.  Serve over biscuits.  * If the sausage you use does not produce enough fat, use can use melted butter. 

*A lot of the time I use frozen biscuits.  You can find them near the frozen rolls in grocery stores.   *When using the frozen biscuits make sure edges are touching when you bake them, they rise higher that way.
Buttermilk Biscuits         makes10 biscuits 2 cups flour 2 teas baking powder  1 teas salt  1/2 teas baking soda  1/4 teas cream of tartar 1/4 cup shortening  1 cup buttermilk

Preheat oven to 450 degrees.  Stir together flour, baking powder, salt, soda, and cream of tartar.  Cut in shortening until mixture resembles coarse crumbs.  Stir in buttermilk until dough is smooth.  Turn out dough onto lightly floured board and knead for 1 minute.  Using a lightly floured rolling pin, roll out dough to a 1/2 inch thickness. Cut with 2 1/2 inch biscuit cutter.  Place one inch apart on greased baking sheet.  Bake 10 to 12 minutes or until golden brown.  Serve with gravy over the top.