Let's get those biscuits in the oven, which you'll preheat to 450F
For the biscuits:
1 3/4 cups all purpose flour
1 T baking powder
1/2 tsp salt (I use kosher in everything, for the record!)
4~6 T COLD butter (the more butter, the better in my opinion - I use 6T)
3/4 cup milk
Combine the dry ingredients - flour, baking powder & salt in a medium sized bowl
Then, using a pastry blender, cut in the butter. Before I got a pastry blender, I used two knives to cut in the butter. You can do the same, but it's not much fun. Do yourself a favor and get the pastry blender!
Combine the butter with the dry ingredients until your mixture resembles coarse crumbs. Small peas is also okay. I always wondered what that would look like before I'd done it, so here's a picture!
Make a well in the center of the ingredients and pour in 3/4 cup of milk
Basically just mix until it's all combined. Over-mixing can cause your biscuits to be tough. So says Alton Brown and he's my hero.
Turn your dough onto a HEAVILY FLOURED surface. It's gonna be sticky. Really sticky.
Roll out dough to about 1/2 inch thick and cut with a 1 1/2 inch biscuit or cookie cutter. You could also use a can in a pinch, but they'll be a bit wider. If you have no roller or cutter, you could also drop them onto the sheet or form the biscuits with your hands.
I never said that it didn't make a mess.
Place biscuits on ungreased cookie sheet in preheated 450F oven
While biscuits are cooking, prepare gravy...
~8 oz. sausage
2 cups milk (or half & half if you want it extra fattening, but you can even use skim)
1/4 cup flour
salt & pepper to taste
Brown the sausage. My sausage from Cedar Run Farm was surprisingly lean. In case you also have ridiculously lean sausage, you'll need to add 1-2T worth of fat. You can use shortening, butter, or my favorite, bacon grease (okay, I know it's lard). Remove the cooked sausage and retain 1-2T of drippings (or add fat)
OH! Make sure your biscuits don't burn. They should take about 12-15 minutes, so you might need to pull them out soon.
Now we're going to make a roux. It's quite simple. Add your 1/4 cup of flour to the drippings, making sure you get all of the good stuff in there well combined and beat out all of the lumps until it is combined and smooth
It's ready to go when it looks about like this
Now add the liquid, your 2 cups of milk. I usually add them one cup at a time, but it really makes no matter and I imagine that I'm just prolonging things. Whisk constantly throughout this process to make sure there are no lumps. As the mixture heats, it will thicken. Once it starts to bubble, you're in good shape. Add more or less milk, depending on what kind of consistency you're looking for. It will also thicken as it stands, so be mindful of that.
Yup, that looks perfect!
Add sausage back to pan
Stir in nommy sausage
Top biscuits with deliciousness. You did remember to take them out of the oven, right???