Biscuits and Sawmill Gravy

Here's my recipe for the old time diner favorite. We have this just once in a while, since it's not that kind to the waistline. I have never measured the amounts of ingredients I use in the gravy, so you'll have to eyeball it, too! It's a very forgiving dish, so do try it!

Buttermilk Biscuits
8 cups flour
1/4 cup baking powder
8 tsp sugar
2 tsp cream of tarter
2 tsp baking soda
2 tsp salt
2 cups butter
3 cups kefir or buttermilk

Preheat oven to 450.

Mix together the dry ingredients. Cut in butter. Make a well in the center and pour in kefir. Stir just till flour is moistened. turn out on a floured surface and knead till smooth, about 12 times. DO NOT OVERKNEAD! Press out to about 1" thick. Cut out biscuits. Place close together, but not quite touching on an ungreased baking sheet. Bake at 450 for 12-15 minutes.

Sausage Gravy (Sawmill Gravy)
1 1/2 to 2 pounds bulk mild or spicy breakfast sausage
bacon grease
flour
milk
salt 
pepper

In a large skillet, cook the sausage till browned, keeping it chopped in small pieces. When it's almost finished, add in about 1/4 cup (ok, maybe about 1/2 cup) of bacon grease. You save your bacon grease, right? If you do not add the bacon grease, this gravy will not taste right! I told you it isn't a diet breakfast!) When that's all melted and mixed around, sprinkle on about 3/4 cups of flour. You want all the meat coated with flour and all the grease mixed with it, too. Then add milk until the meat is covered by about 1/2 inch. As you bring it to a boil, add in salt and pepper to taste. It needs a lot of salt. I guess I use just over a tablespoon, but add 2 tsp, then add it a bit at a time, to your taste. Use your pepper very liberally, too.

When the gravy is incredible, and the biscuits are hot from the oven, serve as follows:

Split a biscuit and spread with butter, if desired (I do not, but my husband does). Cover with the sausage gravy. Serve with a scrambled egg on the side and orange juice.