bow down before the king of breakfast lunch dinner and brinner lol. any times b n g time and that life blood sausage gravy can dress anything hell it can cover your whole breakfast wit no complaints eggs taters bacon ect…n y…. cauz merica!!!!!! lol so lets get started

for the biscuits

3.cups all purpose flour

1/2 tbsp sugar

1.tbsp baking powder

1.tsp salt

1 stick salted butter

sum melted butter for brushing

1.egg

1 1/4.c buttermilk

mix all dry ingredients in a bowl then add butter and use yo hands or pastry shifter to combine it till yo flour looks like fine gravel from da fat latchin on to it then whisk up yo egg n add it to da milk in a small bowl and pour em in then mix it all wit a fork till u got a ball of dough that holds together wit no prob. if its crumblin add more milk n if its mushy add more flour

it should look n feel pretty sticky but be easy to handle be sure to knead it bout 10 times by foldin it into itself. but dont over handle it

now flour up a surface n drop your dough down on it and start pressin it out to a big sheet bout 1/2 inch thick or as fat as u want em.

use a rollin pin or yo hands its all da same

k now da tricky part. lol cuttin your biscuits. u need a biscuit or cookie cutter dipped in flour cause u gotta have a clean cut or u gonna mushroom da tops n they wont cook right when i started makin these i used a glass to cut em n it mashed the sides to the bottom n they didnt cook in that fluffy layer look that biscuits have. they looked like shit lol tasted fine tho lol

u can c the sides are uniform n looks like a hockey puck n thats what u want or go buy that shit in a tube its way easier lol but scary as hell to open lol

now make as many out da dough u can then ball the leftover dough flatten it out n make more til its gone

now place em on a ungreased bakin sheet and into da oven at 450° for 10.min on middle or top rack then we gonna pull em n hit em wit butter n back in but well get to that in da mean time we gonna get on that good good. oh ya sausage gravy time go grab u

1/2. lb ground pork sausage. mild medium or hot dealers choice

5.cups milk

1/2 .cup all purpose flour

1 chicken boulion cube

salt n pepper

take your boulion cube n sausage n brown it up in a big skillet over med high heat breakin it up real good . ive used da same cast iron skillet for sausage gravy n that alone for like 6 years lol its got mad flavor if u know bout cast iron

take yo flour n spinkle it all over n mix it in dont drain any fat. im watchin u……lol n add salt n pepper how ever much u like

now whisk in da milk and bring to a boil while stirrin pretty constantly and boil 1 min then turn off da heat and give it a few more stirs

oh ya thats da shit. now let it cool a bit and itll thicken up sum. if its too thick for your taste then add sum milk n bring to boil again and if its too runny add flour n return to boil stirrin most da time to each his own.youll.figure it out but it should be fine how i told ya and as u can c its very easy and worth it over buyin that canned or frozen pre made shit if u got flour n milk already u only out da price of a $2.99 roll of sausage n double da recipe for a ton of gravey lol its a good thing now back to da biscuits

k they been cookin bout 10 min so we gonna pull em n hit em wit sum melted butter then back in da oven for bout 5 to 8 min more till golden

so they got bout 18 min total in da oven n are good to go. u can c the layers they got by usin da biscuit cutter fuck hardees they aint got shit on me lol. ok sorry hardees. u know i love your burgers but just bring back that diablo already ..lol now all thats left is to drown them and our soul in that good good ……enjoy

oh n pair it up wit my cassarole they best freinds