Buttermilk Biscuits:
2 cups self rising flour
1/4 cup Crisco shortening
Buttermilk
Sausage Gravy:
1/4 pound bulk pork sausage
2 to 3 tablespoons all purpose flour
2 tablespoons butter
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/4 to 1 1/3 cup milk
For Biscuits: Preheat oven to 375 degrees. Blend together until contents looks like coarse corn meal. Pour enough buttermilk in to make flour wet and work together; you may need another cup of flour to knead with. Flatten out and using a biscuit cutter or a glass, cut out biscuits. Bake in the oven until biscuits rise and have browned a bit.
For sausage Gravy: Cook sausage until there is no pink in sight; drain if necessary. Stir in flour, butter, salt, pepper, gradually adding the milk as well, stirring constantly. Bring to a boil. After gravy has been at a boil for about two minutes stir and serve over biscuits.
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