Biscuits and Country Gravy

1/2 pound country or sage sausage
4 tablespoons flour
3 cups milk
salt and pepper to taste

Brown sausage and drain off all but 3 tablespoons drippings. If drippings do not equal 3 tablespoons, add a little butter to make up the difference. Stir in flour, continue to stir and cook over medium heat 1-2 minutes. Heat milk in microwave. Gradually stir in milk. Continue to stir and cook until gravy is hot and bubbly; simmer 1-2 minutes. Add salt and pepper to taste.
Serve over chicken fried steak, rice, mashed potatoes, or biscuits

2 cups flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons butter
3/4 cup buttermilk or sour milk (see below)*

To measure flour, spoon flour into measuring cup. Combine flour with sugar, baking powder, and salt. Coarsely cut butter into flour (small pea size lumps of butter should be distinguishable). Make a well in the center of mixture, add buttermilk stir just enough to moisten flour (do not over mix). Place dough on a floured surface and knead 8-10 times (knead in additional flour, if needed, to make a dough stiff enough to handle – do not add too much flour, dough should be soft). Flatten dough with hands to approximately 1/2 inch thick. Cut biscuits with a 3-inch biscuit cutter or drinking glass dipped in flour. Place biscuits on un-greased cookie sheet, bake at 425 F for 10-12 minutes or until light airy and golden brown.