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1
Combine and sift the dry ingredients.
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2
Gently knead in the butter.
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3
Add the buttermilk and knead on a floured board just enough to bring the dough together.
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4
It is vital that you knead gently and no more than is necessary or you will develop the gluten in the flour and make the biscuits tough.
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5
Good biscuits are as much a function of technique as ingredients.
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6
Form a flat mass with the dough and cut out biscuits with a biscuit cutter.
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7
Don't make them too high or the outside could become over browned by the time the inside is cooked.
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8
Place them on parchment paper on a sheet tray and then into a preheated 400-degree oven for about 10 minutes.
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9
Start the gravy immediately.
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10
It should be done close to the same time as the biscuits, which is when they are golden in color.
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11
Saute the sausage until it is cooked and has released as much of its fat as possible.
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12
Remove the sausage with a slotted spoon and do NOT drain the grease.
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13
You'll need it to make the roux.
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14
(I said this was delicious, not health food).
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15
You should have about 2 tablespoons of rendered pork fat.
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16
Add the butter and melt it.
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17
Then add the flour a little at a time over medium heat, constantly whisking.
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18
Cook for about 2 to 3 minutes.
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19
Now start adding the cold milk a little at a time, whisking incessantly.
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20
Toward the end of the milk add the sausage back in.
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21
When you reach the desired consistency add salt and pepper to taste.
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22
Cut the biscuits in half, pour the gravy over them, and enjoy one of the most embracing and comforting taste sensations known to man.
