Method:
Brown sausage and drain off all but 3 tablespoons drippings. If drippings do not equal 3 tablespoons, add a little butter to make up the difference. Stir in flour, continue to stir and cook over medium heat 1-2 minutes. Heat milk in microwave. Gradually stir in milk. Continue to stir and cook until gravy is hot and bubbly; simmer 1-2 minutes. Add salt and pepper to taste. Serve over chicken fried steak, rice, mashed potatoes, or biscuits

Biscuit

Ingredients:

Method:
To measure flour, spoon flour into measuring cup. Combine flour with sugar, baking powder, and salt. Coarsely cut butter into flour (small pea size lumps of butter should be distinguishable). Make a well in the center of mixture, add buttermilk stir just enough to moisten flour (do not over mix). Place dough on a floured surface and knead 8-10 times (knead in additional flour, if needed, to make a dough stiff enough to handle - do not add too much flour, dough should be soft). Flatten dough with hands to approximately 1/2 inch thick. Cut biscuits with a 3-inch biscuit cutter or drinking glass dipped in flour. Place biscuits on un-greased cookie sheet, bake at 425 F for 10-12 minutes or until light airy and golden brown.

Notes:

Buttermilk may be replaced with milk, which has been soured by adding 1 tablespoon lemon juice (do not use milk that has soured from old age or spoilage).

Country gravy is also known as cream gravy, sausage gravy, cowboy gravy, and milk gravy. The flavor for the gravy comes from fried sausage, ham or other meats as well as from the drippings of fried meat. Recipe serves 6-8