To begin let’s start by preparing our biscuits. Preheat the oven to 425 degrees. In a large bowl we will whisk together our flour, baking powder, and salt. We will then cut in the shortening until the mixture resembles small crumbs. Then we will slowly stir in the milk until the dough pulls away from the bowl.

Be sure to flour your work surface before you add your dough mixture. Remove the dough from the bowl and knead it 15-20 times. Pat or roll the dough out to 1” thick. Cut out your biscuits using a biscuit cutter or large glass dipped in flour. Repeat these same steps until all of the dough is used. Add your biscuits to baking sheet lined with a silicone mat or parchment paper. Bake in the oven until the edges begin to brown which is usually 13-15 minutes.

While the biscuits are cooking lets go ahead and prepare our gravy. To make the best gravy you need to start with the best sausage and I may be a little biased but the sausage we make here at John Henry’s is simply the best. The combination of Organic spices that our ground into to our pork is just perfect. The robust flavors in the spices mean that aside from salt and pepper you do not need to add any other spices to your gravy. So lets start by adding 2 lbs of breakfast of sausage into our large pan along with a cup of water and cook on medium high heat. Break it apart with a wooden spoon or a meat chopper utensil like I have here. Once the sausage is brown and crumbly turn off the stove and begin to remove the meat from the pan and place it in a bowl. Use a slotted spoon or any type of utensil that will allow the juices to remain in the bottom of the pan. Once that step is complete We will start to make our gravy. Turn your burner on to medium heat and as that is warming, we will add cold milk to a large measuring cup or bowl along with our flour, salt and pepper. Whisk everything together really well and slowly start to add the milk mixture into our hot pan. Whisk the juices and milk mixture together in the pan and allow it to heat for about 30 seconds before adding in a little more. Continue this same process until your milk mixture is gone and your gravy is nice and thick. If you prefer a thicker gravy you can add in another cup of milk along with another ¼ cup of flour to your mixture, be sure everything is whisked together well as you slowly add it in. If you prefer a thinner gravy just add more milk. Once your gravy has reached your desired consistency you can add back in the sausage crumbles. Stir everything together for about a minute and to combine the flavors and then add salt and pepper to taste. As the gravy has been cooking I have been cooking the biscuits in the oven as well and now everything is ready to enjoy.