Biscuits

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3 cups all-purpose flour plus more for sprinkling

3 tablespoons sugar

½ teaspoon salt

1 heaping tablespoon baking powder

½ teaspoon cream of tartar

¾ cup chilled butter thinly sliced

1 large egg lightly beaten

1 ¼ cups buttermilk

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Gravy

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½ cup meat grease (sausage, bacon, or other meat grease)

5 tablespoons all-purpose flour

1 ½ to 2 cups milk (warmed)

½ ground pork breakfast sausage (cooked)

Salt and black pepper to taste

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Biscuit

1. Preheat the oven to 350 degrees F. Lightly butter a 12 inch dutch oven, cast iron skillet or baking pan.

2. In a large mixing bowl combine the flour, salt, sugar, baking powder and cream of tartar.

3. With a pastry cutter or fork, cut the butter into the flour mixture until the butter chunks break down slightly. You don’t want to work it to a cracker crumb consistency, but leave some larger butter flakes.

4. In a small bowl combine the egg and buttermilk. Stir into the flour mixture just until combined. The dough will be a little sticky. You should be able to see the butter pieces in the dough.

5. Turn the dough out onto a generously floured surface. Flour your hands and knead the dough 10 to 15 times. If the dough is still tacky, knead in a little more flour to form a soft dough.

6. Pat or roll the dough out to about ¾ to 1-inch thick. Cut with a biscuit cutter.

7. Place the biscuits in the skillet, dutch oven or baking sheet. Bake for 10 to 15 minutes or until a light golden brown on top and bottom. Brush the tops with melted butter and serve immediately.

Gravy

1. Heat the grease over medium heat in a large cast iron skillet.

2. Sift in the flour and let it come to a boil for 2 minutes, stirring and mashing down constantly with a flat spatula.

3. Slowly stir in 1½ cups of the milk and bring back to a light boil. Continue stirring until the mixture is smooth and reaches the desired consistency, about 2 minutes. You can add more milk or water to thin the gravy, if necessary.

4. Season with salt and pepper to taste. Serve hot over biscuits.