- 1 pound White Lily self-rising flour
- 1 1/2 cups buttermilk
- 1/4 pound frozen butter
- Salt + Pepper
- 1 pound sausage, any kind you want
- 1/3 cup all-purpose flour
- 3 to 4 cups whole milk
- Salt + Pepper
- Preheat oven to 425
- Add flour to large mixing bowl
- Add salt + pepper to flour and mix. Lots of pepper, but be careful with salt :)
- Slice up butter and mix in with fingers or use one of these
- Make a hole in the center of the bowl and pour in buttermilk
- Using a spoon, mix in the buttermilk as much as possible before using hands
- Use hands to finish the dough. It should be right on the edge between wet slop and firm dough
- Flatten dough out and use a pint glass to cut out circles. Or dinosaurs or custom shapes.
- Place biscuits on a baking sheet, make sure to keep them touching so they will rise
- Bake for exactly 15 minutes. If making a lot of gravy, start the gravy first because it can take 10+ minutes just to reduce the milk. I usually put the biscuits in the oven right when the sausage is done.
- Brown the sausage in a pan, basically fully cook it to your liking. I like to leave all the fat in the pan to keep it super rich, but you can drain some if you want.
- Add flour to the sausage and mix around for about a minute or so. Don't let it burn though.
- Add milk to the pan
- Bring to a boil, reduce it to a simmer
- Let it reduce until it looks good, stirring once in a while so it doesn't stick. The thickness is somewhat personal preference.
- Add salt and pepper until it tastes right
- Serve!