Peg, give us your gravy recipe.
Almost forgot....I didn't have it typed up already like the others.
CAUTION: The Gravy is hazardous to your cholesterol levels.Sausage GravyBest on the open-faced cheese biscuits (or plain biscuits, below)
Use the grease from the drained sausage in the casserole recipe above.
I use a cast-iron skillet for this.
Mix 2 tablespoons of all-purpose flour in a cup of cold water and stir until there are no clumps.
Mix into sausage grease over low heat until mixed well and keep stirring until thickened.
Add a 1/2 to 1 tsp of salt...or to taste.
Serve over biscuits.
Plain Biscuits2 cups flour
3 teaspoons baking powder
1 teaspoon salt
4 tablespoons lard or shortening
1/2 to 3/4 cup milk
Preheat oven to 450 degrees.
Sift together flour, baking powder, and salt.
Cut in lard.
Add milk, stirring slowly to make a soft dough.
Turn mixture out onto floured surface, knead lightly several times, and shape into a ball.
Roll out to 1/4- to 1/2-inch thickness.
Cut with round or heart-shaped cookie cutters or the rim of a juice glass.
Bake 10 to 15 minutes on un-greased baking sheet or in a large cast-iron skillet.