Old-Fashioned Sausage Gravy

1 lb. pork sausage
3 T. flour
2 cups whole milk
1/4 tsp. salt
1/4 tsp. pepper

In a large skillet, cook sausage over medium heat until browned and crumbly.  Using a slotted spoon, remove sausage from pan, reserving drippings in skillet.  Add enough vegetable oil to skillet to equal 3 tablespoons drippings, if necessary.  Add flour to skillet, whisking until smooth.  Cook over medium-high heat, whisking constantly, for 3 minutes or until lightly browned.  Reduce heat to medium.  Gradually add milk, whisking constantly, until gravy is thickened.  Stir in sausage, salt and pepper.  Serve immediately over hot biscuits or mashed potatoes.

Buttermilk Biscuits

3 cups all-purpose flour
1 T. baking powder
1 T. sugar
1 tsp. salt
3/4 tsp. cream of tartar
3/4 cup butter
1 1/4 cups buttermilk
milk for brushing (optional)

Preheat oven to 450 degrees.
In a large bowl combine flour, baking powder, sugar, salt, and cream of tartar.
Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
Make a well in the center of the flour mixture.  Add buttermilk all at once.
Using a fork, stir just until mixture is moistened.
On a lightly floured surface, knead dough just until dough holds together.
Place on parchment lined baking sheet.  Pat dough into a 3/4-inch-thick rectangle.
Cut into 12 squares or rectangles.  Do not separate.
If desired, brush with milk.
Bake 10 to 14 minutes or until golden.  Serve warm.

recipe from The Magnolia Journal, summer 2017