Biscuits with Italian Sausage Gravy

INGREDIENTS
½ stick butter
1 1/2 cup self-rising flour
½ cup buttermilk
2 Italian sausages
Gradually add 2½ cups milk
Season to taste with salt and pepper.

DIRECTIONS

BISCUITS

1. Grate ½ stick frozen butter on the big holes of a box grater.
2. In a bowl, Combine grated frozen butter with 1¼ cup self-rising flour.
3. Toss it together with a few stirs and place it in the freezer for 10-15 minutes along with the buttermilk, butter, rolling pin and metal mixing spoon.
4. After cooled, make a well in the center of the bowl and pour in ½ cup buttermilk and stir 15 times.
5. Flour your surface and rolling pin and place the dough on the surface, then sprinkle a little flour on the top.
6. Shape into a rectangle, fold in half and roll.  Do this about 5 times.  The dough should be about ½ inch thick.
7. Cut out biscuits with a floured mold cutter and place on a greased or parchment papered pan.
8. Bake for 10-12 minutes at 450.  Start the gravy while the biscuits are baking.

SAUSAGE GRAVY

1. Cook 2 Italian sausages out of their casing, in large skillet over medium heat 5-6 minutes or until thoroughly heated, stirring frequently.
2. Stir in ¼ cup flour.
3. Gradually add 2½ cups milk.
4. Cook until mixture comes to a boil and thickens, stirring constantly.
5. Reduce heat to medium-low; simmer 2 minutes, stirring constantly.
6. Season to taste with salt and pepper.

SERVE

1. Split biscuits in half.
2. Top with gravy and serve hot.

Biscuits with Italian Sausage Gravy

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