Gravy- Ingredients

1 pound pork breakfast sausage
3 tablespoons butter *may not use all of this if sausage is greasy
1/4 cup all-purpose flour
3 cups whole milk

Method

In a large skillet over medium high heat, cook the bulk sausage until brown and crumbly.
When the sausage is done, add the butter if there is little to no residual butter in the pan. If there is excess oil for the sausage, you may not need to add butter. Ideally, you want about 3 tablespoons of fat, either from the sausage or from the melted butter.
Sprinkle sausage with flour, stir, and allow to cook for several minutes until the flour can absorb some of the fat and get golden brown.
Add the milk and stir. Continue stirring occasionally over medium heat until gravy thickens, 5-10 minutes.

Biscuits Ingredients

2 cups self-rising flour
1 to 2 tablespoons shortening at room temperature (if you want it super traditional use lard instead)
1 cup buttermilk
1/2 teaspoon salt

Method

Work the shortening into the flour until it’s like coarse crumbs. Add the buttermilk and stir until makes a ball in the bowl. You can either pinch off the dough or cut it with a biscuit cutter.
Grease or spray your pan. Bake in a preheated 400 degree oven for 15 to 20 minutes until brown on top.