Sausage Biscuits and Gravy

I got my Canadian wife hooked on this Southern staple of life when we were living in the 'States.  The other day she mentioned she was in the mood for them.  I didn't have a biscuits on hand, so I decided to do everything from scratch.

Ingredients:
2 cups sifted flour
2 tsp. baking powder
4 tablespoons butter or shortening
1/2 tsp. salt
about 3/4 cup milk

Sift Flour once, measure, add baking powder and salt, and sift again. I didn't have a sifter, so I used a fine seive. Cut in shortening or butter. (this is where I use my hands by rubbing the butter into the flour - that's what God gave us hands for). Add milk gradually, kneading until soft dough is formed. Turn out on slightly floured board and lightly "knead" for 30 seconds, enough to shape. Roll 1/2 inch thick (I didn't have a roller, either, so I used a coffee can) and cut with 2 inch floured biscuit cutter (the rim of a drinking glass works fine). Bake on ungreased sheet in a 400 degree oven for 12-15 minutes. Makes 12 biscuits.  Makes 24.

Sausage Gravy

Brown 1 pound of fresh sausage.  I am using some fresh homemade sausage from the farmer's market.  I used to use "country sausage" from the IGA in Arizona that made its own...world class!

DO NOT drain grease.  Slowly add 1/4 cup flour while stirring.  Add at least a half cup of milk and stir until it reaches the desired consistency.  More flour can be added to thicken.

Serve over the biscuits and listen to your arteries harden.