Ingredients

• 3 Cups Flour
• 3 tbsp baking powder
• 1 tsp salt
• 1 tsp baking soda
• 3 Tablespoons Butter
• 3 Tablespoons Shortening
• 1 1/2 cups butter milk (or add 1 oz vinegar to 1 1/3 oz whole milk)
• 1 pound sausage (spicy italian or sage breakfast sausage)
• 1 oz flour
• 3 cups milk
• Salt and Pepper

Instructions

1. Combine 3 cups flour with 3 tablespoons baking powder, 1 teaspoon salt, and 1 teaspoon baking soda in a medium mixing bowl.
2. Cut 3 tablespoons each of cold butter and cold shortening into small pieces.
3. Press the flour mixture, butter and shortening together. Combine with your fingers until the mixture is uniform and crumbly.
4. Add 1 1/2 cups buttermilk and stir until combined.
5. Turn the whole thing out onto a working surface and roll out to one inch thickness. Cut with biscuit cutters.
6. Place so the biscuits are touching, then put in a 425 degree oven for about 15 minutes.
7. Meanwhile, brown 1 lb of sausage in a skillet over medium heat.
8. Once cooked through, remove the sausage and add 1 oz of flour to the fat left in the pan. Whisk to combine and cook for about 3 minutes.
9. Add 3 cups of milk to the pan, stirring to dissolve the roux. Bring to a boil until the gravy thickens.
10. Add back the cooked sausage, a healthy grind of black pepper, and serve.