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1
Mix Bisquick, milk and sage until soft dough forms.
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2
Turn onto surface generously sprinkled with Bisquick. Knead 10 times. (To make drop biscuits, do not knead dough. Just drop by the spoonful.)
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3
Roll out to 1/2-inch thick and cut with a 2 1/2-inch cutter (or the top of a glass cup). Place on an ungreased cookie sheet and bake in a preheated oven at 450 degrees for 8 to 10 minutes or until golden brown.
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4
As biscuits bake, cook the sausage in a large frying pan on medium heat. (If you're using links, remove from casing and crumble or slice to make it easier.) Remove meat and set aside when completely cooked.
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5
Immediately add half of the flour into the grease, without turning off the heat, and whisk until a brown paste forms. Add remaining flour and continue whisking well.
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6
Slowly mix in half and half (or milk) and whisk until thickens, about 5 minutes. Add salt and pepper, followed by cooked sausage meat. Turn heat to low, and allow to continue cooking another couple of minutes.
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7
To serve, cut biscuits in half and, if desired, top with scrambled eggs and your favorite shredded cheese. Generously pour sausage gravy on top and garnish with fresh sage.
