Servings: 6

For the Biscuit: subheading: For the Biscuit:
2 cups all-purpose flour 2 cups all-purpose flour
4 tsp baking powder 4 tsp baking powder
3 tbsp. white sugar 3 tbsp. white sugar
½ tsp salt ½ tsp salt
½ tsp cream of tartar ½ tsp cream of tartar
½ cup butter, frozen ½ cup butter, frozen
¾ cup whole milk ¾ cup whole milk
 
For the Sausage Gravy: subheading: For the Sausage Gravy:
1 pound pork breakfast sausage 1 pound pork breakfast sausage
½ cup all-purpose flour ½ cup all-purpose flour
4 cups milk (2% or whole) 4 cups milk (2% or whole)
½ tsp salt ½ tsp salt
¼ tsp ground black pepper ¼ tsp ground black pepper
additional salt and pepper to taste additional salt and pepper to taste

For the Biscuits: subheading: For the Biscuits:
Preheat oven to 475°. In a medium bowl, whisk together the flour, baking powder, sugar, salt, and cream of tartar.
Use a cheese grater to grate the butter into a bowl on the largest holes of your box grater. Stir butter into flour mixture. Stir until the butter is broken up and the mixture is well combined.
Add the milk and stir until just combined - do not over-mix. Pat dough on a floured surface until it's ¾ inch thick. Cut into 10 biscuits using a biscuit cutter.
Place on an ungreased cookie sheet. Bake for 8 to 10 minutes until golden brown.
For the Sausage Gravy: subheading: For the Sausage Gravy:
In a large skillet add the sausage and cook over medium to medium-high heat until the sausage is cooked through and no longer pink, 8 to 10 minutes. Use a wooden spoon or spatula to break up the meat into small chunks as needed. Do NOT drain the grease that the sausage made while cooking.
Use your spoon to spread the sausage out into an even layer on the bottom of the pan.
sprinkle the four over the top of the sausage and then stir well to combine. Let the flour and sausage cook for 1 to 2 minutes, stir often.
Whist the milk slowly into the sausage and flour mixture. Continue whisking until the gravy starts to simmer, about 5 minutes.
Keep stirring and let the gravy cook while at a low simmer for an additional 1 to 3 minutes, until it thickens.
Serve the hot gravy over the hot cooked biscuits with additional salt and pepper to taste.

After you add the milk to the sausage you have to sit and stir a long while so that the milk doesn't burn and stick to the bottom of the pan. You can use just about any kind or flavor of breakfast sausage that you like. I love using hot or maple sausage as well as the traditional.  After you add the milk to the sausage you have to sit and stir a long while so that the milk doesn't burn and stick to the bottom of the pan. You can use just about any kind or flavor of breakfast sausage that you like. I love using hot or maple sausage as well as the traditional.